Dormition Cathedral or Assumption Cathedral used to be a mother church of medieval Russia in the 13th and 14th centuries. It is part of the World Heritage Site entitled White Monuments of Vladimir and Suzdal.
The cathedral was commissioned by Andrew the Pious in his capital Vladimir and dedicated to the Dormition of the Theotokos (Virgin Mary), whom he promoted as the patron saint of his lands. Originally erected in 1158-1160, the 6-pillared 5-domed cathedral was expanded in 1185-1189 to reflect the augmented prestige of Vladimir. Embracing the area of 1178 sq. meters, it remained the largest of Russian churches for the following 300 or 400 years.
Andrew the Pious, Vsevolod the Big Nest, and other rulers of Vladimir-Suzdal were interred in the crypt of this church. Unlike many other churches, the cathedral survived the great devastation and fire of Vladimir in 1239, when the Mongol hordes of Batu Khan took hold of the capital.
The exterior walls of the church are covered with elaborate carvings. The interior was painted in the 12th century and then repainted by the great Andrei Rublev and Daniil Chernyi in 1408. The Dormition Cathedral served as a model for Aristotele Fioravanti when he designed the eponymous cathedral in the Moscow Kremlin in 1475-1479. A lofty belltower, combining genuinely Russian, Gothic, and Neoclassical influences, was erected nearby in 1810.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.