Made in Mexico
Born in the lush jungles of Mexico, Gitano stocks its shelves with the finest mezcals and tequilas from Oaxaca to Jalisco.
Epicurean
Immersive culinary concepts translate into an elevated dining experience that satisfies all the senses. Every dish prepared in our award-winning restaurants is inspired, resulting in innovative cuisine and delightful–and delicious–surprises.
Dining in Miami Beach
Discover the art of open-fire cooking at Los Fuegos by Francis Mallmann, tempt the palate with innovative Filipino-inspired dishes at Pao by Paul Qui, or dine in style under Miami's glimmering sun at the tropical Veranda.
First we eat, then we do everything else.
-M.F.K. Fisher
Dining in Buenos Aires
Argentina´s bursting with flavor, that flavor is captured by the restaurants within Faena Hotel Buenos Aires. Sample authentic fare and the famous red wines.
Epicurean Journal
The Art of Omakase
Dining at El Secreto, Faena Miami Beach’s speakeasy omakase bar comes with a few new surprises.
Fire and Spice
During Miami Spice, an annual culinary celebration that happens every August and September, gastronomes can satiate their taste buds at the city’s best restaurants with delicious three-course menus at discounted prices. At Los Fuegos and Pao, diners can take a fiery journey through ember-roasted fare that leaves palates aflame with delight.
An Exotic Escape
“Miami Beach in the summer is hot, steamy, and sexy, and no place more so than Gitano Miami Beach in the Faena District,” said Gitano founder, James Gardner.
Trust the Chef
Every two months chef Erik Melendez and sous chef Carlos Islava conjure up 17 new tasting dishes at the six-seat omakase bar El Secreto that respect traditional Japanese preparations, but come with a kick of spicy flavors that showcase their Latin roots.
Please Your Palate
Championing sustainability and zero waste, the chefs at Pao by Paul Qui use different fermentation techniques to extend the life of short-season ingredients transforming them into palate-pleasing flavors with a whole new profile of tasting notes.
The Art of Asado
Cooking with fire is an essential part of Argentina’s culture. By emulating his mentor Francis Mallmann, chef Sebastián Benítez is sharing his country’s traditions at Faena Miami Beach’s Los Fuegos restaurant.
The Art of the Flame
Every February, the nation’s top chefs descend on Miami for the South Beach Wine & Food Festival, a culinary bonanza of more than 90 events celebrating all things epicurean.
The Secret Ingredient
“Our focus at El Secreto is simply to bring the best products from the world to this intimate omakase experience,” said chef Paul Qui.
Fresh Catch
When it comes to seafood, sourcing is everything. When it comes to seafood towers, where the offerings are unadulterated by heavy sauces or marinades, sourcing is everything and then some. At Pao, James Beard Award-winning chef Paul Qui is obsessed, in the best possible way, with where his seafood comes from.