Intervention Title: LEADER Community-Led Local Development

Status: In progress

Project Duration: August 1, 2025–December 31, 2026

Partners: Kamnik Public Institute for Culture, Municipality of Kamnik, Gostilna Repnik, Restaurant and Guesthouse, Ltd.

Total project value excluding VAT: 99,210.10 EUR

Total requested amount excluding VAT: 59,933.61 EUR

Project description:

The project focuses on developing culinary and accommodation offerings at the Mekinje Monastery. The partners aim to renovate the former monastery dining hall and set up a kitchen where they will prepare monastery cuisine based on old Ursuline menus from the first half of the last century. They will also refurbish two rooms in the style of the Ursuline sisters, featuring basic authentic furnishings, in the former enclosed part of the monastery (the cloister), where the nuns once lived. The space will offer visitors an experience of retreat and peace in an environment that respects the site’s original purpose. The new offering will be aimed at both guests staying at the convent and other visitors interested in the convent’s history or wishing to sample dishes from the past.

Project objectives:

• to ensure the harmonious and sustainable development of the monastery as a cultural heritage site;
• to develop a boutique culinary and accommodation offering at the monastery;
• to renovate and furnish the monastery dining hall;
• to improve food preparation conditions in the monastery kitchen;
• to set up two accommodation units in the style of the former cloister;
• to connect local suppliers and promote short supply chains in the local community.

Main activities to achieve the objective:

• construction and craftsmanship work in the monastery dining hall;
• furnishing the dining hall and kitchen;
• preparation of authentic monastery dishes adapted to modern tastes;
• presentation of the Ursuline monastery’s menus, based on local ingredients, for various groups (schoolchildren, retirees, the interested public);
• an open house event at the conclusion of the project.

Results:

• renovated monastery dining hall and kitchen;
• two guest rooms prepared;
• establishment of the monastery’s boutique culinary offerings;
• thematic workshops and an open house held;
• collaboration established with local food suppliers.