Male Castle was almost entirely rebuilt and restored after the destruction of World War II. It has housed St. Trudo's Abbey since 1954.
The castle's origins date back to the 9th century, as a defensive tower for protection of the territory around Bruges against the Vikings. Male was held by Philip of Alsace, Count of Flanders, between 1168 and 1191, who replaced the wooden structure with one built of stone, which included a chapel consecrated by the exiled archbishop of Canterbury, Thomas Becket, in 1166.
The castle was a residence of the Counts of Flanders (in 1329 it was the birthplace of Count Louis II, sometimes known as Louis of Male) but was also a stronghold in a much-disputed terrain. French forces occupied it. The city of Bruges retook it from its French garrison in the uprising of 1302. Soldiers from Ghent razed it in 1382 and after it had been rebuilt, ransacked it again in 1453. In 1473 it was burnt out and once again rebuilt: the present keep dates from that rebuilding, and stands with its foundations directly in the moat, now flanked by symmetrical wings. The castle was plundered yet again in 1490 by the forces of the Count of Nassau.
When Flanders became a part of the Burgundian Netherlands Male retained its importance. During the Spanish occupation of the Low Countries, the citadel was sold in 1558 by Philip II to Juan Lopez Gallo.
It was occupied by German troops in both world wars, and was severely damaged. The castle was comprehensively restored after World War II and since 1954 has accommodated St. Trudo's Abbey, a house of the Canonesses Regular of the Holy Sepulchre.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.