Located in the northern part of Valmiera, the Valmiermuiža Estate mansion (Neo-Baroque Style) was built between 1764 and 1771 by Prince August Friedrich of Schleswig, Holstein and Soderburg.  Over the course of time it has been owned by other people.  According to modern evidence, the mansion was a one-story building with a Baroque tower and a two-story addition in the early 20th century, which made it appropriate as a summer home and hunting lodge.  The building burned down in 1918.  Two years later, Valmiermuiža became a prison camp for captured soldiers.  Later the addition to the mansion was restored and used as an elementary school.  In 1936, the building became a prison, and it was once again a prison camp for captured soldiers during World War II.  Later the building burned down again, and the ruins were removed.  Still surviving is the Valmiermuiža tower, with ceiling paintings that are a cultural monument, as is the surrounding park.  The Valmiermuiža brewery is alongside the historical monument, thus providing second wind for the whole region.

Interesantā būve, kurai Baltijas valstīs grūti atrast līdzinieku, ir meklējama 2 km ziemeļaustrumos no Kirblas (Kirbla). 307,8 m garo arkveida tiltu pāri Kazari upei (Kasari jõgi) uzcēla 1904. g. deviņu mēnešu laikā. Tajā brīdī to uzskatīja par Eiropas garāko šāda tipa dzelzsbetona tiltu. Tagad to var šķērsot tikai ar kājām vai ar divriteni. Tumšajā diennakts laikā tilts ir skaisti izgaismots! Tā ievērojamais garums ir skaidrojams ar apstākli, ka pavasara palos Kazari palienes applūst lielās platībā.

Since ancient times bread has been our staple food, and formed part of breakfast, lunch and our evening meal. We bake bread from rye, wheat, buckwheat and barley. Both fine-ground and wholemeal flour is used. Bread baking is one of the most honoured traditional skills in Latvia. Caunītes country house keeps Latvian traditions alive and demonstrates them to visitors. The house is designed and decorated in the traditional Latvian style and exudes an authentic ambience while having modern facilities.

Under the guidance of the hostess, visitors will bake their own loaf of sweet-and-sour bread in a wood-fired bread oven. In Latvian families it was traditionally one of the main duties of the lady of the house to bake a week’s supply of bread for the whole family every Saturday morning. Every woman was proud of her own unique recipe and passed it down to her daughters and granddaughters through the generations. There are many traditional beliefs, sayings and riddles linked with bread in Latvian folklore. Today, there is great interest in the old recipes, bread-baking methods and the use of organic ingredients as many families are opting for a healthy lifestyle.

The only operating windmill of this type in Estonia allows you to follow the bread making process from start to finish. In the beginning you will see how grain is turned into flour with the help of water, and afterwards you will be able to bake your own bread in the bakery. Please book excursions and classes in advance. You can order also catering.

Evidence found at Dievukalns tells that Baltic tribes lived at this place 3,000 years ago the, but in 7th and 9th here at the Daugava Livs tribes settled. Bishop of Riga built stone castle at the bank of the river Daugava (first mentioned in the 1229), whose ruins you can see today as well. Lielvarde is an inspiration for such people of cultural awakening time as Andrejs Pumpurs (1841-1902) and Auseklis (1850-1879). During World War I (almost three years Daugava served as front line) Lielvarde was completely destroyed. After the World War II, here, as well as elsewhere in the Latvian territory, begins the establishment of collective farms. During this time Lielvarde became known for another symbol - "Lacplesa" beer. Today Lielvarde is a favourite of travellers, who have chosen to make their route along the right bank of the Daugava.

This farm has 36 ha of land and is near Latvia’s border with Belarus.  It raises goats and obtains some 10 tonnes of milk from them each year.  The milk is processed at the farm, which offers cottage cheese, cream, various kinds of cheese, homemade ice cream and meat products.  Tastings are offered, and visitors can help to do the work at the farm.  The farm is part of the Latgale network of culinary heritage and is a biological farm.