Medina Azahara ('the shining city') is the ruins of a vast, fortified Andalus palace-city built by Abd-ar-Rahman III (912–961), the first Umayyad Caliph of Córdoba. Located on the western outskirts of Córdoba, it was the de facto capital of al-Andalus as the heart of the administration and government was within its walls. In 2018, the site was listed as a UNESCO World Heritage site.
Built beginning in 936-940, the city included ceremonial reception halls, mosques, administrative and government offices, gardens, a mint, workshops, barracks, residences and baths. Water was supplied through aqueducts. The main reason for its construction was politico-ideological: the dignity of the Caliph required the establishment of a new city, a symbol of his power, imitating other Eastern Caliphates.
The complex was extended during the reign of Abd ar-Rahman III's son Al-Hakam II (r. 961-976), but after his death soon ceased to be the main residence of the Caliphs. In 1010 it was sacked in a civil war, and thereafter abandoned, with many elements re-used elsewhere. Its ruins were excavated starting from the 1910s. Only about 10 percent of the 112 hectares have been excavated and restored. A new museum on the edge of the site has been built low, with much of the space underground, to minimize disruption to the views of the landscape from the ruins, which are also beginning to be affected by modern housing.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.