The Premonstratensian canons founded the monastery, dedicated to Saint Olav, in Tønsberg in the second half of the 12th century, possibly in or shortly before 1191. The church was completed by 1207, as is confirmed by the record of a burial there in that year. This was a very wealthy establishment with considerable influence in the affairs of its time. It was nevertheless unable to resist secularisation in 1532 during the Reformation, when King Fredrik I granted it as a fief to Erik Ugerup. The monastic buildings were badly damaged by a fire in 1536, although possibly some may have been repaired to serve as the residence of the owner. The extensive estates later passed into the hands of the earls of Jarlsberg.
The church was extremely unusual in that it was round, the only round church in the province and one of the largest in the whole of Scandinavia. There may be some connection between the shape and the cult of Saint Olav, which was centred on his shrine in the octagonal chapel at the east end of Nidaros Cathedral.
The nave had a diameter of about 23 metres. There was a round apse at the east end, with another round chamber - probably the sacristy - opening off it, and portals to the north, west and south.
Archaeological excavations were carried out in 1877, 1929, 1963–67 and 1969-71. Although it seems clear that the conventual buildings were attached in some way to the church, it has not so far been possible to establish their exact layout. The burial ground must have been to the north and east of the church.
The ruins of the round church are still to be seen at Storgaten 17 and 19, with some remains of conventual buildings to the south-east. Some have been incorporated into the structure of the Tønsberg Municipal Library.References:
The Historic Sausage Kitchen of Regensburg (Wurstküche) is notable as perhaps the oldest continuously open public restaurant in the world. In 1135 a building was erected as the construction office for the Regensburg stone bridge. When the bridge was finished in 1146 AD, the building became a restaurant named Garkueche auf dem Kranchen ("cookshop near the crane") as it was situated near the then river port. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. The present building at this location dates from the 17th century, but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions.
Until ca. AD 1800, the specialty was boiled meat, but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered. The kitchen still operates today and serves 6,000 sausages to guests daily.