Discalced Trinitarians were brought in to Krotoszyn in 1731 by Józef Potocki, the Voivod of Kiev, the then-owner of the town. 1733 saw erection of a cloister building; in 1766–1772, a brick temple was constructed on the site of a previously demolished wooden church. The edifice’s founder was Ludwika Potocka, nee Mniszech; the church building was probably designed by Karol-Marcin Frantz. The Prussian authorities abolished the cloister in 1819. Today, the building houses, inter alia, an art gallery and a Regional Museum, featuring an interesting exhibition illustrating the history of the town. The temple functions as a parish church.
The baroque single-nave church of Saint Apostles Peter and Paul is an edifice of a diversified solid, with rounded quoins. It is covered by a multi-hipped roof, with an ave-bell on the ridge. Adjacent to the nave at the west is a tower topped with a cupola featuring a lantern. The interior’s uniform late-baroque outfit dates to 1772–1775. A boat-shaped pulpit is an attractive feature.
The former cloister’s standalone storied building is founded on a rectangular projection. Covered by a three-hipped roof, it has in its western elevation an arcade portal dated ca. 1733. The interiors are covered by a.o. cloister vaults with lunettes; a beam ceiling survives in the vestibule.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.