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Auf Wiedersehen: Iconic Stuyvesant House in Crows Nest to close after 60 years.

Published On: May 22, 2025

End of an Era: Stuyvesant’s House in Crows Nest is closing after 60 years.

By ANNA USHER

After nearly six decades of serving up traditional German fare, Rudi Dietz is bidding farewell to his iconic Sydney restaurant, Stuyvesant House.

Since opening its doors in 1961, the Crows Nest landmark has been a go-to for Sydneysiders craving schnitzel, sausage, sauerkraut, spaetzle, and schweinshaxe (pork knuckle). Known for having one of Australia’s most extensive wine cellars, the venue has long been a local favourite.

Rudi and Max Dietz will sell their iconic restaurant on June 24. Image: Supplied.

But with retirement now calling, Rudi will soon close his legendary kitchen, and the property at 45 Alexander St is officially on the market for sale.

“Stuyvesant House is a Sydney institution, where great food has always been matched with extraordinary wine,” said listing agent Scott Stephens. “The cellar is considered one of the best in Australia with thousands of wines, many of which have been perfectly stored for over 55 years.”

Rudi took over Stuyvesant House in 1973 and has served thousands of loyal customers with authentic German hospitality.

Set on a 221sqm block, the property is zoned MU1 (Mixed Use) and offers the flexibility to either invest or occupy. Rear lane access from Alexander Lane adds further potential.

Originally from a small town in Germany’s Black Forest region, the Dietz brothers ventured into hospitality in Europe before relocating to Australia in 1970.

The incredible cellar beneath Stuyvesant’s House holds more than 4000 bottles of outstanding wine.

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Rudi took over Stuyvesant House in 1973 from a Dutch owner, introducing authentic German flavours to the lower north shore.
The menu, still faithful to its roots, offers seven kinds of schnitzel, succulent roasts, suckling pig, and schmalz-bauernbrot (rye bread with a lard-like spread). A few dishes from the original Dutch owners also remain, including bitterballen (veal and chicken meatballs), schnapper zuiderzee (white-wine poached snapper with lobster, oysters, and hollandaise), and a small selection of Dutch-Indonesian dishes.

As the Stuyvesant House farewell tour kicks off, food lovers are encouraged to visit one last time before the auction on June 24.

All sale inquiries should be via Scott Stephens, Director at Ray White Commercial.