Opening Fall 2026
Opening Fall 2026
An old house.
Filleman House lives in a restored 1910 home in San Antonio’s Government Hill neighborhood, just beyond the Pearl. The house was once home to August Filleman, who immigrated to San Antonio from Switzerland and worked at a local brewery, and his wife, Mary. We kept their name as a way of honoring the history of the house and the people who came before us.
The restaurant is meant to feel like a place that has always been here; warm, comfortable and full of character. The food is much the same: Smoked tomato vodka rigatoni, lobster beignets with hollandaise, a dry-aged burger and a martini, stone crab and oysters in the garden, dover sole, filet au poivre, prime rib and desserts that feel familiar and nostalgic: Chocolate milk basque cheesecake or a root beer float, maybe cheese and honeycomb. Why not?
We’ve always loved the great neighborhood restaurants of New York, Chicago, Paris and London, places where you can celebrate something important, but also walk in on a Tuesday night simply because you want a good meal. That’s what we want Filleman House to be, but unmistakably San Antonio.
More than anything, it’s about taking care of people. This house has been bringing people together for more than a hundred years. We’re just giving them a new reason to come through the door.
The Bar.
When we first walked into the house, one thing became immediately clear: it needed a bar. So we quickly set the wheels in motion to create one that felt as though it had always belonged here, a place to settle in for a cocktail before dinner, stay for a few more afterward, or simply make the bar your destination for the evening.
Leading the beverage program is a very familiar face to anyone who has spent time at the bar at Mixtli. Lauren Beckman, Mixtli’s Bar Director and recipient of the inaugural 2024 Michelin Guide Texas Service Award, will curate Filleman House’s collection of cocktails and non-alcoholic beverages.
Lauren’s work has always been thoughtful, imaginative, and deeply rooted in hospitality, but Filleman House gives her an entirely different playground. The drinks will reflect the spirit of the house: timeless and familiar, with just enough wit and surprise to keep things interesting. If you already know and love Lauren’s work at Mixtli, this will be a chance to discover a completely different side of her magic.
Barry.
This is Barry, the guardian of Filleman House. A Saint Bernard born in the Swiss Alps just like August Filleman, the original owner of the house. Barry takes his job very seriously, just not in any traditional sense.
You will find him on our menus running food to a table with a martini balanced on his nose, on a coaster sneaking through the kitchen looking for ice cream, or on a napkin sound asleep by the fireplace when he’s supposed to be working.
Barry tends to turn up everywhere, usually doing something he probably shouldn’t be doing. You’ll be seeing a lot of him around the house.
Don’t mind him. He’s just being Barry.
The Food.
Hello!
Chef Diego Galicia is the chef and co-owner of Mixtli, the Michelin-starred San Antonio restaurant he founded in 2013. Born in Toluca, Mexico, Chef Diego has built his career around a deep curiosity for Mexican cuisine, its history, regionality, traditions, and constant evolution.
A graduate of the Culinary Institute of America, Galicia sharpened his craft at stints in acclaimed kitchens including Ricardo Muñoz Zurita’s Azul Condesa in Mexico City, Atelier Crenn in San Francisco, and Moto in Chicago. Those experiences helped shape the approach that would become Mixtli: rigorous research, contemporary technique, and storytelling through food.
In 2017, Galicia was named Food & Wine Best New Chef, launching Mixtli onto the national stage. Since then, the restaurant has earned San Antonio’s first Michelin Star, the Michelin Service Award, and became the only AAA Five Diamond restaurant in Texas in 2025. Mixtli has also received multiple James Beard Foundation nominations, been twice named the No. 1 restaurant in San Antonio by the San Antonio Express-News, and recognized by Eater among its Essential 38 Restaurants in Texas.
Beyond the kitchen, Galicia has become an advocate for independent restaurants and Texas small businesses, working with community and state leaders on initiatives supporting entrepreneurs.
Filleman House is his first solo project, and in many ways, the restaurant has been quietly taking shape in his mind for years. Its menu is a collection of memories and cravings: dishes discovered while traveling, restaurants he still thinks about, dog eared cookbooks from his years in the kitchen, and ideas inspired from chefs, mentors and friends who have influenced him along the way. He wants to remind you why going out to dinner is supposed to be fun.
Hungry for more?
We can’t wait to serve you this fall. For more info and media inquiries please reach out!