Ciclo, meaning “cycle” in Spanish, is a modern downtown Austin restaurant where authentic Texas food meets vibrant Latin influences. On Sundays, indulge in the best Austin breakfast, featuring a lavish brunch buffet.

Hours

Breakfast
Monday – Saturday 7:00 am – 11:00 am Sunday 7:00 am – 10:30 am
Lunch
Monday – Friday 11:00 am – 2:00 pm
Dinner
Daily 5:00 pm – 9:00 pm
Brunch
Saturday 11:00 am – 2:00 pm Sunday 10:30 am – 2:00 pm

Menus

BreakfastLunch
DinnerSaturday Brunch
Sunday BrunchWine List

Signature Dishes

  • A male chef cooking a large steak with fire in front of people drinking wine.
    Flambéed Texas Wagyu Tomahawk

    Dinner and a tableside show

  • Garlic on top of a large bone-in steak on a grey plate.
    Bone-In Ribeye

    Ciclo’s bone-in ribeye highlights the smoky flavours for which Texas is known.

  • Lamb Rack

    Sourced from Niman Ranch, and grilled over mesquite for a rich, smoky flavour

  • Sweet Corn Empanadas

    Sweet corn, manchego and yellow pepper, topped with a Chimichurri drizzle

  • Hippie Salad

    The always-popular salad that offers a light, healthy option for those looking for a taste of Austin

  • A gray ceramic bowl of a vegetable, curry soup garnished with cilantro and jalapenos
    Ceviche Amarillo

    Scallops, shrimp, yellow aguachile, citrus, mango, chile serrano and red onion

Events

Honeycombs with leaves on top sitting on a plate.
Viva Abejas Specials | March 25 – April 22, 5:00 pm – 9:00 pm
Be the change as we join Richard Sandoval Hospitality for another year of honouring the mighty bee’s significance in the food cycle with a menu of bee-centric specials. Each of the featured items on the menu incorporates ingredients that depend on bees and further supports a network of educational and ecological initiatives.
Chef places finishing touches on glass bowls of food served outside on a table set near an open-air terrace
Viva Abejas Chef’s Dinner | March 26, 6:30 pm
Buzz by for an unforgettable communal Chef’s Dinner with Chef Richard Sandoval, featuring the bee-centric, honey-infused Viva Abejas menu. Begin with a guided tour of our on-site bee hives, where you'll learn about the vital role bees play in our ecosystem – and culinary creations. Then, enjoy a tableside cooking demonstration followed by a beautifully crafted multi-course meal, where each dish highlights the rich flavours of Ciclo and our dedication to sustainability.
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Champagne being poured into a glass beside a food dish
Roses and Rosé Flights and Bites | March 1 – May 25, Daily, 5:00 pm – 6:00 pm
Florals meet flavour with a daily tasting experience at Ciclo featuring rosé champagnes, caviar and wagyu bites. Savour this self-guided tasting to learn about the season’s most refreshing varietal.
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Meet The Team

A smiling chef in white chefs clothes standing behind bowls of fruit and vegetables.

Richard Sandoval

Restaurateur
Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also include serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavours that span 60 locations and 4 continents.
A female chef with long brown hair in white chef clothes that say "Ciclo".

Amanda Pallagi-Naim

Executive Pastry Chef
Growing up cooking alongside her grandma in rural Texas, Amanda’s natural craftiness and prowess in the kitchen turned into a full-fledged business in high school. Despite this early success and subsequent roles in restaurants, Amanda didn’t consider culinary school seriously until 2008 when she joined Four Seasons Hotel Austin as a hostess in the restaurant. Drawn inexorably to the pastry shop, she was taken under the wing of the executive pastry chef who motivated her to seek out professional training. Over the next five years, Amanda took on increasing levels of responsibility before her promotion to the top pastry position in late 2015.
A man in a suit holding a glass of Champagne.

JOE PENA

SOMMELIER
With roles at three Michelin-starred restaurants, a cello seat with The Honolulu Symphony and even a stint at a pig farm, Sommelier Joe Pena’s resume reads like some of the world’s best wine lists – rare, varied and full of delightful surprises. Born in Odessa, Texas, Joe got his food and beverage start at the prestigious École Grégoire-Ferrandi culinary school in Paris, France. From there, he expanded his experience at renowned restaurants including Lucas Carton in Paris and L20 in Chicago. He returned to his Texas roots in 2013, joining Four Seasons Hotel Austin as a Restaurant Manager in April 2017. As Ciclo's sommelier, he takes pride in presenting a wine list that highlights the best of the classics alongside new varietals and lesser-known wineries that allow guests to discover something new.
Make your reservation. 1 (512) 478-4500 Reserve A Table

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