FREDERICKSBURG, Texas—Michael Fojtasek, a Michelin-starred chef and three-time James Beard finalist for Best Chef: Southwest, debuted The Restaurant at Albert Hotel, coinciding with the opening of Albert Hotel on January 3.
Located in historic Fredericksburg in Texas Hill Country and owned and operated by New Waterloo, the 105-room Albert Hotel combines four historic buildings dating back to 1860. It features 3,600 square feet of meeting space, blending indoor elegance with outdoor beauty. It includes a 1,200-square-foot mezzanine deck and an expansive lawn for everything from intimate wine tastings to celebrations. The hotel has a dedicated event team and offers in-house catering. In addition, guests can book massages, facials, and tailored wellness experiences at The Spa at Albert.
Albert Hotel’s signature restaurant features seasonal ingredients from local farms and vineyards under Fojtasek, whose Austin restaurant Olamaie earned a Michelin star in 2024. His innovative concept, Maie Day at South Congress Hotel, was also recognized as a Michelin Guide Recommended restaurant.
The Restaurant at Albert Hotel showcases a refined and contemporary, ever-evolving dining experience with ingredients from local farmers, ranchers, and artisans, emphasizing the region’s diverse geography, which spans 25 counties of lakes, canyons and rolling hills.
Guests can look forward to breakfast items like fruit bread french toast with seasonal sorghum syrup, smoked salmon and soft scramble with petit salad, jalapeño cheddar grits with poached egg and herbed crème fraîche; and more. Lunch offerings include lamb tartare with garlic, mustard, and smoked olive oil; raw Gulf tuna with grilled kabocha, benne seed, black butter, and fumet; and peach-blackberry crostata with crème fraîche whip. For dinner, specialties include potato roll with chicken liver mousse; smoked mushroom with mushroom gravy, cheddar jalapeño grits and chives; quail cushion with black garlic, black rice and black pepper jus; and duck degustation with barbecue sauce, carrots and fine herbs. For dessert, diners can enjoy pound cake perdu with grilled peaches and vanilla anglaise.
“We’re honored to be a piece of the historic Fredericksburg community,” Fojtasek says. “I’m excited to thoughtfully demonstrate our passion for the area through exceptional cuisine and service. Working with the people of the Texas Hill Country to show all the incredible things happening here is what I’m most looking forward to.”
Reservations for The Restaurant can be placed on OpenTable. Hotel, restaurant, and spa reservations can be secured at AlbertHotel.com.
