Call Us 512-881-5706
Daily, Tuesday Through Saturday
3:30 PM to 5:00 PM

Grab your colleagues or friends and join us for signature cocktails, delectable light bites, and a memorable experience. Call 512-881-5706 to learn more.

Texas Hill Country Soul Food

A Fresh New Culinary Destination Has Arrived In Georgetown, Texas.

Alma, The Hacienda at Georgetown’s showcase restaurant, is open to the public. Chef Pyles, the “founding father of Southwestern Cuisine” and Texas’ first James Beard Award winner, has composed a menu that is influenced by the many ethnic and cultural influences of our great state. With a major focus on the Texas Hill Country, the result is a style of cooking that can only be experienced in a Georgetown restaurant.

Alma presents the inspired creations of Chef Pyles which are composed of the freshest, most seasonal, local ingredients. The result is a menu that is at once both adventurous and familiar.

With its stylish, modern décor and innovative menu, the atmosphere of Alma is unique to Georgetown. From attention to the smallest details of service to the quality of table settings, the ambiance creates a sense of place where people will want to gather, be nourished by good food, and to enjoy each other’s company.

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Various glass dishes with different types of ceviche.

Join us on a culinary journey.

Alma gathers us together over meals that showcase a culinary journey through the flavors of the Texas Hill Country, in an environment created by the state’s most celebrated chef and restaurateur, Chef Stephan Pyles, a fifth-generation Texan.

With a wine list complementary to Chef Pyles’ menu, and locally purveyed ingredients treated with respect and cooked with love, Alma promises a joyful dining experience that is both soulful and unforgettable.

A person in a chef's coat.

The animating spirit of Alma.

A tireless philanthropist, Pyles is a founding board member of Share Our Strength, America’s largest private source of hunger relief, and is a life board member of the North Texas Food Bank. He co-founded The Hunger Link, Dallas’ perishable food program, and hosts an annual dinner for No Kid Hungry. His hunger relief efforts in Dallas and other American cities over the past three decades have raised more than $5 million. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas. 

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