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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. www.kilauealodge.com. Credit cards accepted.