Halsnøy Abbey was a house of Augustinian Canons located on the island of Halsnøy. The monastery is believed to have been founded in 1163 or 1164 by the jarl Erling Skakke, as an inducement to Archbishop Øystein to crown Erling's seven-year-old son, Magnus Erlingsson, as King of Norway. The new foundation attracted many generous endowments and soon became one of the wealthiest in Norway.
The buildings were severely damaged in a fire about a hundred years later, and were rebuilt in Gothic style about 1300. The monastery was dissolved in 1536 during the Reformation and its lands and assets were confiscated by the Crown. For over 200 years it was administered as state property, but in 1758 the estate was bought by the chamberlain Andreas Juel, in whose family it remained until 1956. Lt. Andreas Juel, a descendant of the purchaser, demolished the remaining monastic buildings in about 1840 and built a new house from the stone in 1841.
In 1956 the site was bought by the Sunnhordland Museum, who have conserved the building remains. Halsnøy is very unusual among Norwegian monastic sites in that what survives is not the principal monastic buildings (church, chapter house and so on), but the smaller ancillary buildings. These survive on only two other pre-Reformation monastic sites in the country, Selje Abbey in the district of Nordfjord and Hovedøya Abbey in Oslo.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.