Kilauea Lodge

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Kilauea Lodge Review

Chef Albert Jeyte combines contemporary trends with traditional cooking styles from the mainland, France, and his native Hamburg, Germany. The menu changes daily, and features such entrées as venison, duck à lorange with an apricot-mustard glaze, and authentic hasenpfeffer (braised rabbit). The coconut-crusted Brie appetizer is huge, melty, and absolutely delicious, as are Jeyte's made-from-scratch soups and breads. Built in 1937 as a YMCA camp, the restaurant still has the original "Friendship Fireplace" embedded with coins and plaques from around the world. The roaring fire, koa-wood tables, and warm lighting make the dining room feel like a cozy lodge.