Dix hut

DIX HUT

The Dix hut was built in 1908 by the Monte Rosa section of the Swiss Alpine Club. This modest wooden house was then located on the left bank of the Cheilon Glacier at an altitude of 2640 m. In 1928, it was dismantled to be rebuilt higher up, at 2928 m, at the place known as Tête-Noire.

In 1936, a new stone hut was built. The latter was finally enlarged in 1978 to reach its present size. Since then, renovations have allowed the Dix hut to offer passing guests every comfort that one might expect from a mountain hut high in the Swiss Alps. With its 6,500 annual overnight stays, the Dix hut is an essential stop on the Haute-Route. It provides a comfortable shelter for hikers, an oasis of warmth hidden in the heart of our mountains.

Located in central Valais, the Dix hut is an essential stop on your hikes. Whether starting from the Grande Dixence dam or the charming village of Arolla, a pleasant stroll to discover the riches of our mountains will take you to the foot of Mt Blanc de Cheilon, where the Dix hut has found refuge. If you like ice and rock, you will likely prefer to join us from the Lac de Mauvoisin, via the Col de Cheilon. And if adventurous summits attract you, perhaps you will try to touch the sky, via the Pigne d’Arolla summit.

The Dix hut welcomes you in its dormitories equipped with Nordic duvets.
For hygiene reasons, sleeping bags are obligatory. Sanitary facilities are located inside the hut.

Every day until 2 p.m. the kitchen of the Dix hut offers you:

• Take some finely sliced potatoes, add some fried lardons, gratin with cheese and top your plate off with a fried egg. And there you have the Roesti des Dix.
• Place two slices of bread in a terracotta dish. Sprinkle them with white wine and grill them in the oven. When the bread is crispy, add a thin layer of mustard and cover it with raclette cheese. Put two fried eggs on your dish and you get the Dix croûte au fromage.