The village of Steeg is the last municipality of the Lechtal valley before reaching the head of the valley.
Altitude: 1,122 m asl
The municipal territory is composed of the localities Steeg, Walchen, Ebene, Hägerau, Hinterellenbogen, Dickenau, Prenten as well as Lechtleiten and Gehrn located at the end of the Lechschlucht gorge. The white ribbon and the black bridge on the emblem of the municipality depict the name of the village, meaning footbridge. In late Middle Ages a footbridge (Steg) was mentioned, which was name-giving for the village. From Steeg you can reach Warth in Vorarlberg via the Lechschlucht gorge, and the Bregenzerwald forest via the Hochtannberg pass.
From the first settlers, still today the Walserdeutsch language has been preserved and it is still spoken in parts of Vorarlberg and Switzerland. Steeg is also the most western village belonging to the Tiroler Lech Nature Park, standing for ideal terrain for mountaineering and MTB tours. A popular hiking destination in summer is the Brockalpe pasture with the mountain hut “Gamsvroni”. The trail starts at Steeg and takes hikers via the Bockbachalpeweg trail past Lake Birchetsgumpersee to the above mentioned alpine pasture. Equally well-liked is the nature kneipp facility at the waterfall, located directly at the Lech river. This facility can be reached via the hiking trail taking to Holzgau.
Also horse riding as well as a feel-good day in the Aqua Nova adventure pool, where you can choose from several saunas, an ultra red cabin and a tanning bed, are popular. In winter the skiing area Warth & Salober at the Arlberg is within easy reach. The fairyland “Märchenland Salober” offers elements for your kids such as a ski jump, an exercising slope and an obstacle course. At Steeg there is also a skating ground, the 950 m long toboggan run Piming and the village and Dickenau cross-country ski trails.
Our recommendation: the Lechtal nature dairy Sojer, located at 1,123 m asl in the municipal territory of Steeg, provides interesting information about cheese production. And this cheese is particularly tasty, as twice a day about 40 local farmers deliver fresh nature milk to the dairy.