Graubünden
Stelvio route
The Stelvio route connects the Münstertal with the Valtellina. The journey from Santa Maria over the Stelvio Pass to Tirano combines a high Alpine pass experience with southern flair. From Tirano, the Rhaetian Railway will transport you back to Upper Engadin.
Rich Content Section
Experiences along the Stelvio route
The Stelvio route is an unforgettable summer mountain experience with a cultural background. It connects the Münstertal with Valtellina in Italy. From Santa Maria, the road travels over the Umbrail Pass, an excellent starting point for mountain bikers and hikers.
PostBus’s highest stop can be found on the Stelvio Pass, and a break there is definitely worth your while. The mountain pass then winds down countless hairpin bends to Bormio, well known for its hot springs and winter sports hosting World Cup races. The Italian way of life is evident by the time you reach the city of Tirano, which is located in Upper Valtellina at the entrance to Val Poschiavo, close to the Swiss border.
Highlights
- Convent of St John Müstair
- “Tessanda Val Müstair” hand weaving mill, Santa Maria
- Museum 14/18 – the little museum of the Great War, Santa Maria
- Bormio thermal baths
Stelvio route timetable
The Stelvio route operates:
- Daily from approx. mid-June to early September
- Wednesdays, Saturdays and Sundays from approx. start of September to mid-October
Seat reservations are mandatory and should be made by 7 p.m. the day before departure.
“Trais Linguas” hiking trail
The Stelvio Pass is the start and end point of a two-and-a-half-hour hike steeped in the history of the First World War. The “Trais Linguas” trail is particularly informative from a historical perspective. The area around the pass has formed the Italian National Park since 1935.
Indulgence in Tirano
The old town is known for its churches, town gates and palaces (palazzi) built by wealthy families during the time of the Three Leagues. Tirano and the surrounding area are also renowned for their Valtellina specialities: wine, dried meat (Bresaola), cheese, rye bread and pizzoccheri.
