In Switzerland, a hütte is a small Alpine cabin that seasonally houses shepherds. In the summer, the shepherds herd livestock to the mountain pastures to ensure that the cows, sheep, and goats produce high-quality aromatic milk. In the mid-19th century, Alpine exploration gained popularity in Switzerland and the modest dairy huts were also used by climbers for warmth, cooking, and rest. Whether it is for adventure, reprieve, or fine food, we welcome you to our little Hütte in the Appalachian Mountains.

Founded by Eleanor Fahrner Mailloux and Dolores Baggerly in 1968, The Hütte is a third generation family-owned restaurant. Along with Eleanor's legacy, many beloved community members and visitors are folded into The Hütte's recipes, its history, and its antiquities. Whispers of stories not forgotten echo through the village. Come, take pause, and listen.