The story
LewensLust brings its award-winning steakhouse concept to Hildesheim, occupying a former forest house built in 1865. The venue preserves the historic structure while integrating contemporary architectural elements inside. The blend of historic shell and modern design earned the restaurant a 1.5 Kochlöffel rating from the Schlemmer Atlas, noting the impressive architecture and location deep in the greenery. Guests enter a cozy à la carte space where the building's heritage remains visible.
The kitchen prioritizes high-quality beef sourced from the United States, Argentina, and Ireland. Irish steaks undergo dry aging to concentrate their flavor before grilling. Standout preparations feature the Steak Tatar LewensLust, composed of 100 grams of beef fillet mixed with gherkins, anchovies, capers, shallots, mustard, and chili. A traditional carpaccio of beef fillet also appears on the plate, layered with arugula and parmesan.
Appetizers demonstrate versatility beyond the main course, ranging from hearty soups to delicate seafood. A clear consommé includes beef fillet, carrots, leek, and celery, while grilled giant prawns arrive with a sweet chili glaze. The menu expands to include pasta dishes and burgers alongside the core steak selection. Lighter options like burrata with basil pesto and tomato salad offer relief between richer courses.
Beverage service complements the food with an extensive wine list tailored to the steakhouse menu. Diners can also choose from aperitifs, digestifs, regional beers, and soft drinks. Seasonal shifts bring new items, such as the summer menu's sweet potato coconut soup enriched with prawns, chili, and ginger. These rotating dishes ensure the menu reflects the current season.
Recognition
Ambience
Details
History
Located in the middle of the forest, the modern restaurant is housed in a former forestry house from 1865 with impressive architecture. A high-quality selection of steaks, as well as pasta and burgers, are offered.
Location
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