The best hikes from bus stations around Selenter Lake

The church was built around 1197 and is the oldest building in the town. Particularly worth seeing are the Gothic winged altarpiece (around 1470) and the medieval works of art inside. It is dedicated to Saint Servatius of Tongeren (†384), one of the "Ice Saints." The name "Servatius" comes from the Latin servare = "to preserve, to save" – Servatius therefore means "the preserver."

St. Servatius Church in Selent stands close to Lake Selent in the north of Holstein Switzerland. Built around 1197, it is the northernmost church in Europe dedicated to St. Servatius. It is also the patron church of the surrounding estates of Lammershagen, Wittenberg, Rastorf, and Salzau Castle. Originally built as a late Romanesque hall church, it was expanded over the centuries into a Gothic church with a cruciform floor plan. Special features include the valuable Gothic winged altarpiece from 1470 and a panel painting from 1566 by the Dutch painter Pieter Aetersen entitled "Adoration of the Shepherds."

Freshwater fish and shellfish For several years, Gunnar Reese has been raising various trout, including native brown trout, in a pond in the Kossautal nature reserve (Mühlenfeld near Lütjenburg). These only thrive in waters with excellent water quality. Low stocking densities, natural earth ponds, healthy feed, and slow growth ensure firm flesh with a rich flavor. A trout for fish gourmets.

From A like eel to trout, pike, carp, whitefish and others, to Z like zander and all in gourmet quality.

How it all began In 1738, the company's current location in Sarlhusen produced the finest handmade paper, which required exceptional water quality. Reese's great-grandfather began trout farming at the former paper mill in 1885. Hapag-Lloyd ships on the legendary Hamburg-New York line carried several hundred of the Reese family's trout in their ballast water tanks. This way, they always had fresh fish on board. Grounded but always open to new ideas, the family motto has remained to this day. Gunnar Reese runs a highly professional fish farm and fishery, the largest in Schleswig-Holstein and exemplary in the state for its fish quality. "In a time when uncontaminated food is no longer a given, we devote a lot of time and effort to producing truly healthy food," the dedicated fisherman says, describing his company philosophy. At Reese, you can find everything that makes a fish lover's heart beat faster.

The Workday At 7:20 a.m., the work meeting and allocation takes place on the farm. What needs to be done where, and who does it? Catching the fish from the ponds or lakes, loading and transporting them. Checking the ponds for oxygen and temperature and cleaning them. Slaughtering, gutting, filleting, and smoking fish. Checking the trout feeders, feeding other fish and checking if they're eating—and if they're doing well. Sales, maintaining the fishing park, and, last but not least, daily office work and documentation are all part of the work.

The Reese fishery in Bellin is located directly on Lake Selent, an ecologically valuable inland lake with 2,250 hectares of water surface almost directly adjacent to the Baltic Sea. It's no longer an insider tip for vacationers and connoisseurs of the region. Gunnar Reese manages the lake with gill nets and traps, as well as fishing gear for eels, pike, and perch. Bellin also has a retail store. Consumers can purchase fresh and smoked fish here. A portion of the fish is also marketed under the special "Ursprung" brand from TransGourmet and CITTI markets.

Fishing with a Family Tradition The Reese family business has been in the family since 1872. Master fisherman Gunnar Reese is now the fourth generation to run the fish farming and fishing company. He and his wife Birgit Schmidt-Puckhaber, along with a total of 18 employees, take care of the breeding, harvesting, filleting, smoking, and sales. The master fisherman raises stocked fish in his natural ponds, which are mostly located in nature reserves and landscape conservation areas, and harvests the most delicious edible fish from ponds and lakes. Whether eel, perch, trout, pike, carp, whitefish, char, or zander – there are no limits to regional enjoyment.