In the course of the renovation, the existing Capuchin monastery in Stans was converted into a competence centre for alpine gastronomy, cheese cellar, monastery shop, hostel, school kitchen and a comprehensive further education and advisory infrastructure. The monastery complex dates largely from the early 20th century. The building consists of four outer wings and one central wing and has a basement and ground floor, two upper floors and an attic. The western part of the monastery quarter (church with sacristy and choir room) was not rebuilt.
Depending on the use of the space and the representativeness of the rooms, a different depth of renovation is carried out with strong consideration of monument preservation aspects. The tasks of structural planning resulted primarily from the creation of new connections and the optimisation of the building’s technical systems. Reinforcement measures were implemented with steel girders in the ceilings under new walls and openings in load-bearing walls, and an elevator shaft was installed. Furthermore, a new footbridge leads from the 2nd floor of the building directly into the monastery garden, which was constructed as a steel structure with a composite plate.