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Klostergasthof Andechs is a monastery restaurant in Andechs Abbey, Bavaria, Germany. [1] In the middle of 15th century, Duke Albrecht III donated this "most worthy of inns" to the newly founded Benedictine abbey at Andechs. Opened in 1438, the Klostergasthof serves the beers of Klosterbrauerei Andechs, brewed at the Abbey by the monks. The ...
During the German Peasants' War, the monastery was sacked by peasants in 1525. That year, Count Georg von Wertheim joined the Reformation, and thus the monastery's Vogt now was a Lutheran. In 1545, the Wertheim family took over administration of the monastery's lands. The last three monks left Grünau in 1557. [1]
It was outside the monastery walls, since the monastery area was not allowed to be entered by women, but it was connected to the inner monastery gate. [1] In the 19th century the building came into the possession of the Aargau canton, but until now the inn is named "Sternen" after the monastery "Maris Stella" ("Stern" in German means "star").
Restaurant Monarh is a restaurant located in a former monastery in the Dutch city Tilburg. It received one Michelin star in the 2019 Michelin Guide and thus became the first such restaurant in Tilburg.
San Angel Inn is an old Carmelite monastery which was turned into a well-known restaurant in the southwest of Mexico City in the historic neighborhood of San Ángel.It is famous for its international cuisine, variety of dishes, Mexican-colonial architecture and interior decorations, and spacious gardens and fountains.
One wing of the abbey which faces the Danube river houses a large restaurant on the ground floor operated by a tenant. The traditional Bavarian menu includes the abbey's cheese and beer, and guests are also served in the monastery courtyard, which houses a large open-air biergarten during the warmer months.
Burp Castle is a beer bar located in the East Village neighborhood of Manhattan in New York City.It is ostensibly "monastery-themed" and they primarily serve a rotating tap of Belgian beers such as La Chouffe along with some bottles such as Chimay along some beers from other countries such as Germany and Britain.
Refectories vary in size and dimension, based primarily on wealth and size of the monastery, as well as when the room was built. They share certain design features. Monks eat at long benches; important officials sit at raised benches at one end of the hall. A lavabo, or large basin for hand-washing, usually stands outside the refectory.