Divstāvīgs skatu tornis pie Laikjula (Laiküla) – Hāpsalu ceļa, no kuras paveras plaša ainava uz Matsalu līcī ietekošo upīšu palieņu pļavām. Te var vērot migrējošās dzērves un zosis, bet pavasaros varbūt laimēsies redzēt vai dzirdēt ķikutu Gallinago media. Viens no retajiem torņiem, kas ir pielāgots cilvēkiem ar īpašām vajadzībām.

The farm breeds goats and grows vegetables. You can take a tour, help to milk the goats, and taste and country goodies such as cheese, bread and pierogi. You can also help to make cheese.

This part of the Forest Trail gives an opportunity to see Setomaa or “the Land of Setos” which is inhabited by Setos – an ethnographic group with specific ancient traditions and a unique language dialect. Forest Trail hikers can visit the traditional Setos homestead and enjoy Setos cuisine. The forests of the region are especially charming in early autumn, when the ground is coloured lilac by the blooming heather. There is a good chance to pick wild mushrooms and berries. One of the most beautiful sections of this trail in Setomaa leads along the River Piusa, where the river is surrounded by sandstone outcrops. You will also visit the Piusa caves. The tour will end in Värska resort – with its sanatorium and SPA, which use the strengths of local nature: mineral water and lake mud. Värska mineral water is well known in Estonia and elsewhere.

Находится на ул. Базницас, д. 17. Здание построено в XVII веке, как жилой дом кулдигского бургомистра. В 1701 году здесь гостил король Швеции Карл XII, который в передней оставил огромный сундук (2 х 2,5 м), на который после реставрации можно взглянуть и сегодня.

This is a biological goat farm and cheese-making plant that offers various cheeses made of goat’s milk and cow milk.  The farm has some 100 dairy cows.  Owners Ruta and Stefans welcome guests and speak Latvian, German and Russian.  The cheese is available on site, at the Kalnciems market in Rīga and elsewhere in Latvia.

Production - goat’s and cow’s milk cheeses. Offers excursions in the farm and cheese-making plant, tasting.

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.

The tour introduces a variety of attractions and values outside big cities revealing the true character of the countries. Visitors will experience the beauty of nature in national parks, charming ambience of rural manors, visit traditional rural farms and skilful traditional artisans and craftsmen.

Divus kilometrus garās lokveida takas sākums ir meklējams pie Somā nacionālā parka apmeklētāju centra (atklāts 2000. gadā) – Tēramā ciemā. Tā ved gar Mardu strauta (Mardu oja) krastu, kur krustām šķērsām ir sakrituši bebru nogāztie koki, radot diezgan juceklīgu skatu. Apmeklētāju centrā var iegūt nepieciešamo informāciju, noskatīties videofilmu un nacionālajam parkam veltītu ekspozīciju.

The restaurant is in the Promenade Hotel, which was established at historical port docks in Liepāja. It works with local farmers and fishermen and offers live music on weekends.

Latvian cuisine: Mutton soup, baked plaice or catfish filet, cod prepared according to traditional fishermen’s recipes, crepes.

Special foods: Freshly caught fish with grilled vegetables.

A small bakery that Jānis Kurpnieks, a baker with more than 20 years of experience, has set up in his father's home. More than 12 types of bread from cereals grown in Latvia. The greatest pride of the bakery is its wholemeal rye bread and sweet and sour bread, neither of which contains wheat flour. Rye bread is baked in large loaves weighing 8-9 kg and reaching up to half a metre in length. With such a loaf, the flavour “bouquet” is stronger and the shelf life – longer. Only natural ingredients and home-made sourdough, taken from the dough scraper (the dough of the previous baking), are used here for baking bread. The dough is fermented in oak tubs and the bread is baked in a proper bread oven, which is fired with softwood.