Ski resort of Disentis lies at around 1,130 metres above sea level. Nestling in the alpine landscape of the upper Surselva in the Swiss canton of Graubünden.
Disentis ski area
With 200 km of slopes the Disentis ski area has been connected with the Andermatt and Sedrun Ski Arena. The result is one of the largest winter resorts in inland Switzerland. Disentis ski area is 60 km of guaranteed snow slopes rising up to nearly 3000 m.
The ski area Dissents 3000 has to offer a wide variety of slopes for all levels, but mainly for advanced and professional skiers and snowboarders. There are 30 km of red slopes, but also some black slopes. The most impressive valley descent is the one from Caischavedra to S. Catrina. This heavy track is 5 km long and has a vertical drop of more than 630 meters. For beginners this run is not recommended. For them it is better to return to the valley by cable car. The area around La Alv is very suitable for beginners. The Ski Arena Andermatt - Sedrun offers the right thing for all your needs. Both places have a common ski pass, so one can try out a little where it is best to ski, freeride or snowboard. Down the slopes the beginners are in good hands and they can make their first turns without the hustle and bustle.
Disentis is a paradise for freeriders in Graubünden. Disentis village is still an insider tip among freeriders, who are attracted to its powder slopes, jumps and 1,500m natural drops. The descents in Val Segnas and Val Acletta have become classics among experienced skiers, while secluded powder slopes in other valleys, such as Val Pintga and Val Gronda, are also nearby.
Après-ski is decidedly low-key in Disentis. One exception is Nangijala, a Swedish-owned ski bar a short walk from the base of the ski lifts on Via Alpsu. It has bands or D.J.’s on the weekends.
Many locals agree that Hotel Alpsu makes the best capuns and bizochel, another Romansch specialty.
For a heaping helping of gemütlichkeit with your meal, Die Stiva Grischuna serves Romansch fare like polenta alla nonna, or granny’s polenta (with baked pears, veal and cream) in a dining room of carved-wood panels and leaded windows.