The first initiatives for the establishment of a museum in Karlovac emerged in the late 19th century, but it was not until December 18, 1904 that the Town Council rendered its opinion on the need to establish a museum and provided the initial funds of 500 crowns.
Due to insufficient funds no activities were initiated, and only in 1911 was a Museum Committee founded with the task of collecting material, which was supposed to be accommodated in a temporarily assigned room on the second floor of the Town Hall. The activities of item collecting were suspended during World War I and were not renewed until after World War II, more precisely in 1952, when Professor Ivana Vrbanić was employed as the first professional (curator). Next year, in 1953, the Museum was given one of the oldest preserved objects of Baroque residential architecture of the curiae type from the first half of the 17th century, which had been commissioned by the Karlovac General Vuk Krsto Frankopan in Zvijezda, which to this day holds the seat of the Karlovac City Museum.
The Karlovac City Museum was soon officially merged with the Painting Gallery of the City of Karlovac, founded on July 12, 1945 as the first gallery institution established in Croatia after World War II, and the first active museum and gallery institution of the City of Karlovac.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.