"Stay close to the rock wall," I hear my husband, Paul, call out above the drumbeat of water falling between us. While this cascade won't thrust me over the cliff, it does require plotting a safe course to avoid the slippery, wet wood. I plant my stick, duck down and hoist myself through the falling shower, taking giant steps to the clearing where Paul stands.
The cold spray on my back feels good. We have been hiking for more than two hours on one of the finest trails in the Bernese Oberland, a chain of valleys and mountains at the southern end of Switzerland's Bern canton. On this day, we're climbing a section of the Wildhorn mountain, and our well-worn path has taken us through a dense forest and into pastures exploding with blue and yellow wildflowers and cows wearing bells.
Already I am looking forward to lunch at Geltenhütte, our hut destination. At 6,568 feet, it is still a long way up. We meet a descending hiker and exchange the familiar Swiss greeting, "grüezi."
As we press upward to the right side of the mighty Gelten Falls, in the shadow of the snowy peak, our party of five spreads out. I hang at the back, happily listening to a podcast and taking photos of the deep pink flowers called Alpenrose, blooming on each switchback. Our group reunites to cross the crusty, white Gelten glacier.
The sun is blazing as we follow each other's deep tracks, and I wonder how much longer this snow patch will linger.
An hour later, Ueli and Marianne Stalder, Geltenhütte's wardens for 13 years, bellow "grüezi" as I enter their kitchen. Perhaps they recall my visit last year? Ueli is flipping his Swiss hash browns, called rösti, and slicing thick slabs of mountain cheese, called alpkäse. They tell me about plans to expand the dining room so that on weekends, usually fully booked, guests will eat in one sitting. They hope hikers will contribute, especially to honor the 150th birthday of the Swiss Alpine Association, which sponsors 152 huts — amounting to 9,200 sleeping spaces — across the Alps.
Twelve-year-old Maurus delivers our steaming lunch plates and tall glasses of the ginger-ale-like Rivella, my favorite Swiss drink. The blue cheese and pear rösti is tasty, and Marianne's chocolate brownie, or schokolade torte, is even better.
Before leaving, I check out the eight sleeping rooms where precisely 87 plaid pillows and cornflower blue quilts, neatly touching, line wall-to-wall bunks. A welcome sign cites the rules: shoes off inside, lights out at 10 p.m., no dogs upstairs.