The highlight is going to be a big joint cycle trip, on which the participants will be challenged physically but will also be given the space and time to enjoy the region’s impressive natural spectacles. Top regional caterers are going to be serving food and refreshments.
Varied programme: sprint challenge, yoga, cinema, guided trips focusing on particular themes and, of course, the big ride on Saturday. The focus is on gravel bikes, which are probably the most exciting trend in cycling at the moment. The bikes – which are, simply put, a cross between road bikes and mountain bikes – open up a whole new range of options and routes.
Experiencing and enjoying
The event’s highlight will be the big joint ride on Saturday. There will be two routes of different lengths that will be starting from Mellau and taking participants to the region’s most beautiful corners. The longer route covers around 95 kilometres and 2,500 metres of altitude difference, the shorter one around 60 kilometres and 1,200 metres of altitude difference.
Hotel Bären in Mellau will be serving a regional super breakfast even before the start and top caterers will be awaiting the hungry cyclists with high-quality snacks and meals at the so-called ‘Labe-Stationen’ (i.e. refreshment stations). “At a lot of cycling events, you’re fobbed off with the classic sports nutrition that meets your needs but doesn’t necessarily taste that great.” Award-winning chef Wolfgang Mätzler (Wolfgang fairkocht) will be present among others.
Exciting accompanying programme
Generally, ‘into the wold’ is not only intended to inspire gravel bike fans. That’s why a varied programme is being staged. There’ll be yoga sessions, for instance, on the Friday and Saturday. There’s also going to be a guided architectural tour on the Friday – for which no previous cycling experience is necessary – and a culinary workshop with cookbook author Jessica Lerchenmüller on the Saturday.
It’s hoped that everyone will come together from late afternoon on Saturday, i.e. people who did the tour as well as those who took part in the workshop and other interested people. The team that usually runs the kitchen at Hotel Hirschen and that’s headed by Chef Jonathan Burger will be cooking in front of Mellau’s village hall. The square in front of the village hall is also going to be transformed into the ‘Gravel Café’ – to be operated by Trevo Coffee Roastery from Au – for the whole four days. Those who’ve made new friends during the three days can set off with a route recommendation on their own again on Sunday following an espresso at the Gravel Café.