• TRIO
  • TRIO
  • TRIO
  • TRIO


98 San Jacinto, Austin, TX 78701


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A high-energy restaurant with clean, contemporary lines and striking colors reminiscent of a Texas sunset, TRIO is perfect for stylish nights on the town. Its vibrant décor, accented by high tasting tables, natural wood floors and a dramatic floor-to-ceiling wine wall, is complemented by an innovative menu featuring prime steaks, fresh seafood and a variety of creative, yet approachable, appetizers and sides. An extensive wine list and mouth-watering desserts complete the TRIO dining experience.


98 San Jacinto, Austin, TX 78701

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icon-dining-amenitiesDining Amenitiesicon-chevron-down

icon-cuisine-typeCuisine Type
Steak House
icon-meals-servedMeals Served
Sunday Brunch
6:30 am-11:00 am
7:00 am-11:00 am
7:00 am-9:30 am
11:00 am-2:00 pm
11:00 am-6:00 pm
2:00 pm-6:00 pm
6:00 pm-10:00 pm Fri-Sat
6:00 pm-11:00 pm
10:00 am-2:00 pm
Resort/Dressy Casual
icon-dining-informationDining Information
Children's Menu
Extensive Wine List
Seasonal Menus
Terrace/Patio Dining
Vegetarian Meals
icon-musicLive Music
icon-additional-servicesAdditional Services
Banquet Facilities
Full Service Catering
Meeting Facilities
Private Parties
Private Rooms
icon-payment-detailsPayment Details
American Express
Master Card
Discover Card
Diners Club Card

icon-chef-infoChef Info

Executive Chef Elmar Prambs

Like any good chef, Elmar Prambs (pronounced “proms”) learned from the best. “My mom was a wonderful cook, she taught me a lot,” says Prambs. “There were four of us boys at home and my mom was always putting wholesome, homemade meals on the table for us. In fact, I think I was 14 years old before I ever went to a restaurant.”

After a boyhood spent cooking and eating the food of rural Germany, Prambs knew he wanted to make culinary arts his profession. Prambs went on to complete an apprenticeship with a German master chef who influenced his vision of the culinary world and instilled in him a strong work ethic. He worked in kitchens such as the British Hilton at Stratford-On-Avon and The Queen Elizabeth Hotel in Montreal. Prambs went on to join the Four Seasons Hotels & Resorts team, working in Vancouver, Edmonton and Dallas before heading up the pre-opening team for the Four Seasons Hotel Austin. .”

Most recently, Prambs has been responsible for leading the transformation of the four-diamond Café at Four Seasons into TRIO, the Hotel’s new restaurant concept that is redefining Austin's dining scene. Specializing in prime steaks, fresh seafood and fine wines – along with exciting appetizers and creative desserts – TRIO combines beautiful surroundings and impeccable service with an innovative menu that exceeds diners’ expectations on a daily basis. .”

Maintaining a high level of creativity is a constant challenge, but according to Prambs the Four Seasons standard of excellence calls for no less. “You have to be constantly inspired to try new dishes,” he says. In developing these culinary masterpieces, Prambs strives to impart his personal touch into each menu item. “A standard recipe lacks something,” Prambs says. “I often get more inspired by the photos in a cookbook than the recipe itself.” .”

Prambs goes on to state, “The availability of local products excites me. When I first came to Austin, it was an eye-opener to discover all the ingredients that were available locally. We have meetings with local producers and growers to try out new products, and finding out about their meats, grains and vegetables always gives me ideas.” Prambs adds, “Often, I’ll leave those meetings and come straight back to my kitchen to try something out.” This close farm-to-TRIO relationship is readily evident to those who read the restaurant’s menu, which has a noticeable emphasis on local and organic ingredients. .”

Prambs continually receives accolades from local and national media for his unique blend of flavors and stunning presentations, while his passion for the culinary arts has earned him an outstanding reputation among his fellow chefs and loyal guests at Four Seasons Hotel Austin. He is also active in the Austin community, lending his time and talent to the Texas Hill Country Wine & Food Festival, the March of Dimes Gala, Caritas of Austin and the Austin Children’s Shelter. .”

Since coming to Austin in 1986, Prambs’ culinary expertise has touched the palates of many celebrity guests and distinguished leaders including Queen Elizabeth and President George W. Bush. .”

“In the end, cooking all comes down to following your instincts. Because my mom made 90 percent of her recipes from scratch, that’s the way I tend to work,” says Prambs. This emphasis on fresh ingredients is of key importance at the Four Seasons Hotel Austin. “My mother’s cooking is still a huge influence on me. Just like her, I present menu items that are well-balanced and full of natural flavor. That way, the seasonings enhance, rather than overpower, the basic ingredients of the dish.” .”

Open since 1987, Four Seasons Hotel Austin provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honors include top rankings on Condé Nast Traveler’s 2008 Gold List and Travel + Leisure’s “World’s Best 2008” list. Additional information on the company and Four Seasons Hotel Austin may be accessed through the Four Seasons Web site at www.fourseasons.com.

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