Country Holidays
3781-3800 / 4331
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The Jaunpils Dairy was opened more than 100 years ago, in 1912, and it produces semi-hard and soft cheeses, cottage cheese, cream, desserts and other dairy products.  Only milk from Latvian farmers is used, and the products are exported to more than 17 countries in the world.  Products are also sold at the store that is adjacent to the company.
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Atrodas Sedas purvā (Sedas dabas takas malā) ar plašu skatu uz izstrādātajām kūdras platībām. Sedas taku ieteicams izstaigāt vietējā gida pavadībā T: + 371 2636162.
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Guides will offer you a tour during which you can watch red deer, fallow deer and wild sheep. You will learn about the specifics of breeding them. The farm engages in selection, as well.
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Viens no raksturīgiem karsta parādību piemēriem, kur nelielas upītes - strauta ūdeņi pazūd vairākos ūdensrijējos un pēc kāda brīža - iespaidīgās Lauces ielejas krastos iznāk spēcīgu avotu veidā, tālāk ieplūzdami Lauces upē. Šī parādība dinamikā vislabāk ir novērojama pēc lietavām vai pavasaros sniega kušanas laikā un kādu brīdi pēc tam.
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The beer cellar Mara is situated in Talsi. Number of seating places: 100, in the summer season: 200.

Working hours Mon-Sun: 11:00 - 23:00; from May to September beer garden: 10:00 - 02:00
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Der älteste und größte Kurort Litauens (seit 1794). Mikroklima (Luft der Umgebungswälder), salzhaltigee Quellen, Heilschlamm. Die Altstadt ist ein städtebauliches Denkmal.
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This is a farm of pedigree rabbits (11 breeds, ~200 rabbits). You can go on a tour of the farm and receive consultations on the breeding and selection of rabbits. You can also buy pedigreed rabbits for yourself.
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The MIKO bakery bakes more than 100 types of products according to its special recipes, including cakes, pies, eclairs, and biscuits.
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This park was established to protect Lithuania’s longest lake, Lake Asveja (> 20 km). The lake is in a sub-glacial valley carved out by ice during the Ice Age, and it actually resembles a wide and curvy river.
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Durch das höchste Dünen-Massiv Estlands und den Moor führt der Lehr-Wanderweg. Blick vom Aussichtsturm bis auf die Insel Kihnu.
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The Zaļais (Green) swamp is a medium swamp in terms of the national park, and it used to be a place where peat moss was extracted (those areas are flooded now). In the North it links to the Čaukciems swamp. The swamp is to the South­west and West of the Green Dune.
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The Northern Forts of Liepāja are on the edge of the Baltic Sea, and some parts of them have been washed away. This is a small, but very impressive part of the Liepāja fortifications which once encircled the entire town. The underground bunkers of the forts are on two levels, and it’s worth visiting them in the company of a knowledgeable guide from Karosta (tours are organised from the Karosta prison). There’s a car park alongside the forts. It’s also worth walking down the beach for a distance of around four kilometres to the Northern breakwater. On the shore and in the sea, you’ll see two coastal defence batteries and some pretty impressive views.
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Plavinas and Stukmani region was inhabited already in the third century. During the Polish-Swedish War (1600-1629) at estuary of Aivekste in the Daugava River the Swedish war camp was formed, from which are preserved fortifications - bastions. They are one of the most impressive military formations of this kind in Latvia. Plavinas as a larger populated area started to develop in the nineties of the 19th century and in the beginning of 20th century after the construction of railway. Today Plavinas are more commonly known with dolomite production sites and spring flood area.
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Here you will find an attractive and interesting story about Burgundy snails and how they are bred. You can tour the farm, receive valuable advice, taste Burgundy snails prepared on the basis of various recipes, and purchase semi-finished products.
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Varniku mežā (Varnikų miškas) ir izveidota patiesi interesanta dabas izziņas taka, kas iet cauri dažādiem biotopiem – skujkoku un ozolu mežiem, purvainu mežu un sūnu purvu ar akačiem un nelieliem purva ezeriņiem, kur uzceltas divas skatu platformas. Mitrajās vietās un purvā ir izveidotas koka laipas. Šī ir populāra pastaigu vieta. Taka ir lokveida un marķēta. Tās apskatei būs nepieciešama ~ pusotra stunda.
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"Gusts Apinis" is located in Vidzeme highlands, Amata region. The company is unique in that it grows non-traditional crops in Latvia: quinoa, amaranth, millet, lentils, etc. Produces flour and pasta (buckwheat, buckwheat-quinoa) from grown products.
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Small sandstone outcrops on the shores of the Ciecere River. Fish fossils have been found here.
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This is one of comparatively few castle hills along the banks of the Daugava River that is not overgrown with trees and bushes, which means that it has a classical castle hill form that is part of the local landscape.  The Dignāja castle hill was settled during several periods, particularly between the 5th and the 9th century AD, when it was an important centre.  Archaeologists have found that Lettigalian tribes lived here.  After the Holy Crusade invasion, the Livonian Order built a castle on the hill that has not survived.  It is said that there was once an underground passageway under the hill.  The hill itself offers a lovely view of the Daugava River valley.  World War I trenches have been preserved the area.  There was once a settlement at the foot of the hill.
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This is the second largest rock in the Baltic States in terms of size (728 m3). It is the only rock in the Baltic States with this form and size. It is 7 m high, 19 m long, 11 m wide, and 58 m in perimeter. Kabelikivi looks like a cliff that is halfway sunk into the earth. During the Ice Age, the rock “travelled” to this location from southern Finland. It is made of granite, and there are two other very impressive rocks alongside it.
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The Rauna cheese factory is owned by Ceriņš family, and for the past 10 years it has offered high-quality and nutritious products to its consumers – cheese, butter and macaroni.  The most popular product is “Green cheese,” in which one of the main ingredients, fenugreek, grows in the factory’s garden.  Fenugreek is a perennial with five leaves and blue flowers.  While the new shoots are soft, they are dried in a wood-fired drying house.  Then the fenugreek is ground up, sieved and added to a mass of protein that is put in thin layers in special wooden boxes and allowed to dry.  After the fenugreek is added, the cheese gets its typical taste, colour and smell.  Groups of 10 or more can apply in advance for tours of the factory and learn about how the cheese is made.