Sweet and sour rye bread is baked here on the hearth of a wood-fired oven, following an old family recipe and using home-grown, historical varieties of rye flour. The dough consists of rye or barley flour, salt, sugar, caraway seas and natural yeast. You can help to bake the bread, taste and buy it, and tour the farm’s museum. The farm grows its own grain in an environmentally friendly way. 

Available for purchase: sweet and sour rye bread, sweet and sour rye bread with peas, garlic, seeds, hemp, or without sugar.

This is the most challenging Forest Trail section, especially on the second day. Here, on the coast of the Gulf of Finland, rises the North-Estonian Klint – a steep, rocky and forest-covered cliff that stretches non-continuously to Tallinn and further to the islands of West-Estonia. The Forest Trail runs on top of the cliff and occasionally descends into valleys. It crosses the deep and vast Pühajõgi valley in Toila-Oru park and comes to Toila, a popular coastal resort. One of the most unusual sections of the Forest Trail in Northern Estonia, which leads along the foot of the impressive North-Estonian Klint in good weather, then climbs to the top of the klint in the villages of Valaste and Saka, revealing breathtaking views of the Gulf of Finland.

The Cīruļi farm is in the Rings of Daugava Nature Park and in the village that is called "Lielie Muļķi" (Big Fools).  The owners have more than 100 hives of bees, share experience, talk about the lives of bees and offer tastings and purchase of products.  There is a chance to look and buy paintings by the owner who will talk about the "Lielie Muļķi" (Big Fools) village.

The farm breeds fallow deer and trout, grows vegetables and fruit. Visitors can see the deer and wild boar, taste berries and fruits directly from the garden, participate in creative workshops and cooking master classes called "Izgaršo dzīvi". The hostess combines the regional culinary heritage traditions of Kurzeme region and contemporary cuisine. The food is prepared on live fire, using the deer, trout and vegetables from the farm. The host is a winemaker who makes every bottle with great care. Guests can enjoy tastings and stories in the romantic wine cellar.

Lauku sēta atrodas Džūkijas nacionālajā parkā. Saimniecībā iespējams pašiem ar saimnieces nelielu palīdzību pagatavot tradicionālos dzūku ēdienus veco laiku maizes krāsnī. Kulinārais mantojums un izglītības programmas. Piedāvā arī nakšņošanu.
 

The Aknīste Regional Research Museum is at the corner of Skolas and Miera streets in Aknīste. It is another location which will very much help you to learn about the culture and history of the Selonian region. The museum was established in 1998 and featured antiquities from the Iron Age and Bronze Age, as well as objects which speak to distinguished people from the region and Selonian culture. It is worth looking at the collection of ancient Selonian dishware.

The owner of the bakery bakes bread on maple leaves in accordance with ancient recipes. She also bakes three-layer carrot buns (rye flour, potatoes and carrots). You can learn about the baking process and then taste and purchase the finished products. The lady of the house demonstrates and teaches traditions related to the baking of bread and carrot buns. While the buns are in the oven, she will talk about the Suiti region and offer a look at Suiti folk costumes.

The only Art Nouveau building in Aluksne, built at the beginning of the 20th century, now works as a hotel. Historically, the building once housed a Railway hotel, so the original name of the hotel - "Bahnhofs Hotel" (transl. from German - "Railway" hotel) was kept.

The hotel has 9 rooms (some of which extra beds can be arranged). At an additional cost an English-style breakfast is available. Hotel guests are offered a half-hour free access to the swimming pool at hotel "Jolanta", which is nearby, as well as electric scooter and bicycle rental.

A banquet hall is also available for various events.

N.B. Hotel bookings must be made at least 12 hours before arrival.

This is the widest water fall in Latvia – 249 metres wide and up to 1.75 metres high.  This is an interesting natural, cultural and historical object in that it is linked to various events and legends.  Duke Jacob of Courland invented equipment to catch fish.  It was fastened to the cliffs of the waterfall, and this created the tale of a city where salmon and other fish who were leaping across the waterfall fell into the nets and were thus caught in the air.  During Jacob’s rule, there was talk about digging a canal around the waterfall to ensure shipping, and work began on the project.  During the early 18th century there was the idea that the Baltic Sea and the Black Sea could be connected via the Venta, Nemuna and Dnieper rivers.  Turkish prisoners of war continued to dig the canal, but the local dolomite cliffs were a problem.  Attempts to blow up the cliffs led to damage to nearby buildings, so the work ended.  The impressive ditch can still be seen today.  In 2012, a wooden pathway was installed on the right bank of the Venta to offer a good look at the waterfall.  It is worth visiting here during various seasons of the year, when different types of fish migrate.