Convent kitchen

Under the arcades in the ground floor of the western cloister, elements of the old mill equipment are displayed, and behind them, wide doors lead to the kitchen of the Malbork convent. In the first interior, with a large hood covering the hearth, dishes were once prepared, transported by an elevator by the southern wall to the second floor, to the refectory. Today, both in this and in the neighboring interior, which is most likely a bakery, the former monastery kitchen has been arranged based on the available museum objects. The interior was arranged in such a way as to give the impression that the cook had just left the hearth and pots to go to the cellar for spices and herbs. The monastic character of the kitchen is emphasized by the scenography that changes every day, depending on the Teutonic calendar regulating the order of holidays and celebrations, fasting days, as well as normal periods; the calendar determines the kinds of food that could appear on the tables of the religious in those days, as stated in the Order’s Rule.