Heinrich Hueter Chalet at 1,766 m

At the foot of the majesticZimba, the Matterhorn of the Montafon, stands the Heinrich Hueter Chalet at 1,766 m.
The ascent through the well-known Rellstal, where ahiking busalso travels, is a popular hiking route. The chalet itself is a starting point for diverse hikes with varying degrees of difficulty, impressive climbing tours like the Zimba itself, and via ferratas such as theSaulakopf. 

The surrounding mountain landscape can be enjoyed to the fullest on the sun terrace with its relaxing loungers. Young visitors are thrilled with the playground and the indoor climbing room.
In winter, 12 dormitory beds are available in the winter room (no key necessary, no reservations possible).

Simon: Innkeeper with heart and soul
Guests at the Heinrich Hueter Chalet are warmly welcomed and deliciously catered for by the married couple Simon and Iris Bock. The two Tyroleans have been leasing the chalet since 2011, after having managed another chalet in the Karwendel. “I’ve always been interested in this profession. But it actually became a reality by pure coincidence,” Simon remembers. “A friend of mine asked me if I wouldn’t like to take over the chalet. I had to decide at very short notice and was really happy when I was actually chosen.” 

Talking to Simon and his wife, it is obvious what passionate innkeepers they are. “I am and will always be a innkeeper,” Simon says with a wink. “My job is so full of variety and every day is totally different – if only because of the weather and the many different people,” explains the 38 year-old. 

High quality from the region
Simon is supported in his work as an innkeeper by his children and his wife Iris, who is head chef of the Heinrich Hueter Chalet. “Using high-quality products from the region for my dishes is important to me,” she explains the philosophy of the cuisine at the certified bon vivant chalet. The menu is comparatively extensive and concentrates on traditional dishes that are freshly prepared every day. 

“In the evenings, we also offer our 80 to 100 guests à la carte dishes,” Simon elaborates. When asked what is particularly recommendable, his answer is clear. “Actually, the whole menu,” he says with a grin. “But in all honesty, our ‘Zimbaschmaus’ (Zimba feast) is particularly popular with our guests. The Tartar’s hat grille is filled with a savoury beef broth and Julienne vegetables for barbecuing as you wish, and served with thin marinated meat slices, jacket potatoes and three delicious sauces. But please remember: Only when ordered in advance!”