The author Dominik Flammer, known for his award-winning publications “Swiss Cheese” and “The Culinary Heritage of the Alps” has been involved as an ambassador, preserver, discoverer and promoter of the culinary tradition of the Alpine region for many years now. In the same mission, but in the role of a project manager for Senn Values AG, he is currently planning and coordinating the transformation of the Capuchin monastery of Stans into a centre of excellence for alpine cuisine, the “Culinarium Alpinum“. On 3rd of May – around two weeks after completion of the previous dismantling work – the execution of the project, which resulted from an investor competition, was officially started with a symbolic ground-breaking ceremony.
The civil engineers of Lüchinger+Meyer work alongside Beat Rothen Architektur on the planning and realisation of the project, which focuses on treat the listed building with respect. The buildings will be carefully renovated and adapted to the new uses. By autumn 2020, the “Culinarium” is to be completed and will gain supra-regional significance as a training centre with a wide range of culinary offers.