San Vicente de Oviedo is a church and monastery in Oviedo. Its foundation, in 761, is recorded in a charter known as the Pacto monástico de Oviedo ('Monastic Pact of Oviedo') a copy made in the 12th-century of the original that is dated 25 November 781 and is considered the earliest document on the monarchy of the Kingdom of Asturias. Although doubts exist as to the veracity of this document since the monastery, also called Antealtares in the Middle Ages, is not mentioned again until 969. According to the charter of 781, twenty years before, in 761, the monks Máximo, with his serfs, and Fromestano, founded a church in locum quod dicunt Oveto (the place called Oveto), which was to become the city of Oviedo.
Transformed into a monastery, the first abbot was Oveco, documented between 969 and 978, and the first reference mentioning that it followed the Benedictine Rule is dated in 1042.
The style of the building is Romanesque, although reworked in the 11th and 12th centuries. Its cloister is an official National Historic and Artistic Monument and since 1952 houses the Archaeological Museum of Asturias.
The Archaeological Museum of Asturias hosts collections of the Asturian Neolithic, Megalithic, Bronze Age, Iron Age, Astur hill fort culture, Roman period, and of the Gothic, Pre-Romanesque and Romanesque periods of the Kingdom of Asturias. The museum also includes sections of Asturian Ethnography, Heraldry, Medieval and Modern Epigraphy, Spanish Numismatics, a European Medal Section, and Armor.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.