“Down Under” is a nickname for Australia. It gives a feeling of distance, wilderness, and raw nature. And that’s exactly what this Australian steakhouse captures after you step inside.
The interior leans into wood elements — wooden walls and solid furniture — echoing the Australian outback atmosphere. This design choice isn’t accidental: Australia’s vast deserts, endless highways, and remote cattle lands are deeply connected to timber, road houses, and rugged survival aesthetics. The walls are decorated with many Australian roadway signs, giving the space a slightly wild, road-trip vibe. The style is rustic, casual, and unfussy, not polished fine dining, but warm, earthy, and welcoming.
Restaurant Profile
🏷️ Name of the Restaurant: Restaurant Down Under (incl. menu)
📍 Adress: Frankfurter Str. 34, 61118 Bad Vilbel
🍜 Style: Australian Cuisine – steak, burgers, chicken wings, emu, kangaroo, beef, crocodile, salad etc.
💰 Price: around 35 – 55 EUR per Person (incl. Drinks and Tips)
Before the Feast: Roaming in Bad Vilbel 🌿🏛️
The restaurant is not located directly in Frankfurt, but in Bad Vilbel, a lovely spa town just 25 minutes away from Frankfurt central stationby S-Bahn. The town itself is well worth a visit. Known for its mineral-rich iron water, the river that flows through town carries a subtle red hue. Walking along the riverbanks, you’ll see houses lining the water and greenery everywhere.
From the station to the restaurant, you can:
🌳 Walk through Kurpark & Burgpark — riverside paths, castle ruins, a Kneipp water area;
🏛️ Visit the Roman bath ruins, including the Roman mosaic pavilion and the Brunnen- und Bädermuseum, which tells Bad Vilbel’s spa culture.
The whole walk takes about 30 minutes — just enough to build up a solid appetite.
🍹 First Sips:
- Homemade Ice Tea with Lemonade & Mint: crisp, tart, and not overly sweet, with fresh mint leaves that lift everything up.
- Homemade Ice Tea with Pomegranate: For those with a sweeter tooth, this ruby-red drink offers a juicy, fruity sweetness with a light tart finish, keeping it lively and refreshing rather than sugary.
- “It’s Tea Time” (Orange-Mint): A soothing blend of fresh orange and peppermint, sweetened lightly with honey. It’s mild and subtly citrusy.
🥦Sides:
Grill Veggies & Sauerkraut
The veggie plate includes juicy, char-grilled broccoli, earthy mushrooms, onions, and paprika, all glazed with a savory, umami soy sauce.
The sauerkraut is lightly creamy, fresh, herbal, and slightly sour – a bright counterbalance to the grilled meats.
🍖 The Main Event:
Champignon-Steak (220g Argentinian Rump)
Served well-done with fries and mushroom sauce, the Argentinian rump remains surprisingly tender, offering a clean, straightforward meaty flavor. It’s smothered in a juicy, savory mushroom sauce, rich with sautéed fungi that add moisture and depth, making the dish comforting and surprisingly light.
Sirloin Steak “Jack Daniel’s” (220g Argentinian Rump)
Jack Daniel’s is the famous Tennessee whiskey that lends its smooth, oaky sweetness to create a spectacular sauce. The green pepper-corn Jack Daniel’s sauce is a great touch: creamy, with a peppery punch, a slight tang, and a gentle spicy warmth. The medium-rare steak is juicy, bursting with beefy flavor, and incredibly tender, with a crusty, charred exterior. Rosemary sprigs on top add a woody, pine-like fragrance. It’s sided with salty, smoky bacon hugging juicy, soft beans.
You can also pair the Jack Daniel’s sirloin steak with lingonberry (Preiselbeer) sauce, whose sweet-tart notes cut nicely through the rich meat.
Lenny’s Lemon Grilled Kangaroo Steak
Welcome to the exotic! Compared to beef, kangaroo meat is leaner and slightly gamier, with a deeper, richer flavor often described as a cross between venison and beef. Grilled to a perfect medium-rare, it’s remarkably tender.
It’s paired with lingonberry sauce that tastes sweet, tart, and berry-forward. The crispy croquettes (fried mashed potatoes) on the side add a comforting, golden crunch.
Australian Roasted Skewers (Crocodile, Kangaroo, Emu)
The ultimate Aussie sampler on a stick!
Emu (top) is firm, chewy, and has a distinctive, iron-rich flavor, akin to a very lean, intense beef.
Crocodile (middle) is mild and delicate, often compared to chicken or fish, but with a unique, slightly sweet and tender texture.
Kangaroo (bottom) feels chewier than the emu, and less iron-heavy. It’s robust, meaty, and slightly gamey, holding up well against the grill.
The skewers come with a sweet-sour, fruity sauce with a red wine base. Grilled tomato on the side adds juiciness and brightness.
“Down Under Steak” (300g Argentinian Rump)
The house signature doesn’t disappoint. A hefty, beautiful steak cooked medium-rare, beefy, peppery, and incredibly juicy, with a crusty, spicy edge from the seasoning. Herb butter melts over the hot steak, seeping into the meat and adding silky richness. The onions, paprika and tomato are soft, smoky, and vegetable-sweet, while the rosemary lends an earthy, rustic fragrance.
Some people might say Down Under is a bit pricey for a non-fancy setting – and that’s fair. But this place is less about polished plates and more about getting out of the city – walking among greens, old castles, and quiet rivers – before settling in for exotic meats and solid beef steaks.
With happy hour, long opening hours (12 pm to 1 am), plus burgers, wings, smoothies, and steaks, Down Under is a social place — perfect for a g’day day trip and a slow meal, where you sit for hours with friends, good drinks, and great conversation.
