MICHELIN-starred Chef Michael Fojtasek, whose accolades include three times as a James Beard finalist for Best Chef: Southwest, introduced his seasonal menu at The Restaurant at Albert Hotel. Local ranchers, farmers and food artisans representing the Texas Hill Country region are showcased in dishes including Raw Gulf tuna with grilled kabocha, benne seed, black butter and fumet; red snapper with smoked trout roe and fennel fumet; and peach-blackberry crostata with crème fraîche whip.

“We’re honored to be a piece of the historic Fredericksburg community,” Fojtasek said. “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.”

The dinner menu includes succulent choices such as potato roll with chicken liver mousse; lamb tartare with garlic, mustard and smoked olive oil; smoked mushroom with mushroom gravy, cheddar jalapeño grits and chives; quail cushion with black garlic, black rice and black pepper jus; duck degustation with barbecue sauce, carrots and fine herbs; and pound cake perdu with grilled peaches and vanilla anglaise.

Newly opened this month, Albert Hotel features 105 guestrooms spread over four historic buildings dating back to 1860, with a selection that includes bunk rooms, luxury suites and a private multibedroom house. Perfectly positioned to be a base for exploring the area’s 100 wineries, outdoor spaces and museums, the hotel also has a variety of meeting spaces. For downtime, The Spa at Albert reflects the tranquility of the Hill Country and its natural springs with an array of signature massages, curated wellness experiences and seasonally changing product line.