Los Fuegos By Francis Mallmann

The story

Crafted with passion, served with love

Fire, Wood, and the Art of the Parrilla

At the Faena Hotel Miami Beach, Francis Mallmann — the Argentine chef who turned open-fire cooking into an art form — has built something that goes well beyond a restaurant. Los Fuegos is a custom outdoor fire kitchen set in the hotel's courtyard, designed around the belief that certain flavors and aromas can only be coaxed from live flame. Forbes Travel Guide recognized it with a Four-Star award in 2026, a distinction that reflects both the precision of the cooking and the singular atmosphere surrounding it.

The kitchen itself tells the story. Mallmann commissioned a custom wood oven, a grand-scale grill known as the "piano," planchas (metal griddles), and a dedicated area for cooking entirely in ash. Each element serves a purpose: this is not theatrical hardware but a working fire station where technique and tradition converge.

What Comes Off the Fire

The menu stays true to Argentine grilling at its most confident. Wood-oven empanadas arrive with a crust that only that kind of heat can produce. Skirt steak and prime rib-eye a la Parrilla come with chimichurri, the sauce doing exactly what it should — cutting through the char without competing with it. Handmade potato gnocchi rounds out a menu that has real range without losing focus.

Every week, Los Fuegos hosts an outdoor asado — a whole-animal event encompassing both meat and seafood — that brings the communal spirit of Argentine grilling to the Miami Beach courtyard in a way that few restaurants on this coast can replicate.

Drinks Worthy of the Setting

The beverage program, led by director Zarko Stankovik in collaboration with Mayur Subbarao and Mark Kinzer, matches the kitchen's ambition. The cocktail list is built on exotic ingredients and classical technique. The wine list includes Faena Wines, a label developed by Alan Faena alongside Marcelo Pelleriti — the first Argentine winemaker to receive a perfect 100-point score from Robert Parker — drawing on the best of Argentina's vineyards to close the loop between the food and its origins.