Kilauea Lodge Review
Chef and owner Albert Jeyte combines contemporary trends with traditional cooking styles from France and his native Hamburg, Germany. The menu changes daily and features such entrées as venison, duck à l'orange with an apricot-mustard glaze, and lamb provençal garnished with papaya-apple-mint sauce. The coconut-crusted Brie appetizer is melty and delicious, served with papaya salsa and brandied apples. Savory soups and breads are made from scratch. Built in 1937 as a YMCA camp, the restaurant still retains the original Fireplace of Friendship, embedded with coins and plaques from around the world. The roaring fire, koa-wood tables, and intimate lighting are in keeping with this cozy lodge in the heart of Volcano Village.
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