KONRAD BOSS pedaled his e-bike beside me as we emerged from a grove of linden and beech trees. It was a wet September morning in central Switzerland's Emmental Valley. Feathery clouds drifted over wooden chalets, and cows with bells around their necks grazed in the fields. Boss and I, alone on the road, were lost in conversation.
"Sometimes I feel like I'm still too young for an e-bike," said Boss, a part-time cycling guide who is supremely fit. "But it's nice to be able to ride and talk."
The Swiss have enthusiastically embraced e-bike travel, particularly in the Emmental region, a 266-square-mile patchwork of dairy farms, villages, and woodlands in the shadow of the Alps. Over the course of the past two years, the finishing touches were put on a 370-mile network of routes in the area, collectively known as the Hügu Himu ("heavenly hills").
The Hügu Himu is divided into six loops, ranging from 18 to 42 miles long, that run in and out of two of the region's main towns, Burgdorf and Langnau. The loops take you up sharp hillsides, through pastures, and into hamlets where the air carries a barnyard tang. In between rides, you can fill up on wild mushroom soup at centuries-old restaurants and taverns, and since the loops can be done as day trips, you can return to the same inn each night-no need to lug your bags.
I'd first heard about the Emmental and its quest to become an e-bike haven a decade ago while living in Bern, but it wasn't until last fall that I returned to see just how far it had come. I picked three loops that, taken over three days, would showcase the soul of the region.
Denne historien er fra April 2024-utgaven av Travel+Leisure US.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra April 2024-utgaven av Travel+Leisure US.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.
This summer, chef René Redezpi and Travel + Leisure contributor Matt Goulding released their Apple TV+ docuseries, Omnivore. Each episode follows a single ingredient on its global journey, from harvesting to processing to cooking. T+L spoke to the Danish chef about the making of the series, and what's on his travel radar.
GBASS BOTS
On a road trip deep into the culinary heart of France, Rosecrans Baldwin visits the village restaurants and country hotels updating the age-old French tradition of cooking local.
DRINKING IT ALL IN
The rich, volcanic soil of central Chile has nourished a food and wine legacy that bridges cultures, from Indigenous cooks to globe-trotting vintners.
APPETITE for LIFE
Dandelion roots and pea greens, truffles and wild mountain thyme: a meal in Slovenia is like a walk in a fairy-tale forest. Sierra Crane Murdoch falls under the country's spell.
RAPPY VALLEY
For more than two decades, wine expert Ray Isle has been visiting Napa to uncover the best of the region. Here's his short list.
How to Actually Enjoy Dining Out with Kids
A flexible mindset-and proper preparation can help parents and children make the most of a foodfocused trip.
Mealtime in Manila
Creative young chefs are making the Philippine capital Asia's new culinary hot spot.
Hands On
Single-malt whiskies and triple-cream cheeses are the stuff New York's Hudson Valley is made of.
ALL ASHORE
Juneau is one of Alaska's busiest cruise ports-and it has a booming food scene.
AMONG THE GROVES
Two Puerto Rican hoteliers have opened their latest spot in Tuscany― and put the country's famed olive oil front and center.