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Cooking with Fire


The fine dining temple of Los Fuegos from Argentine grillmaster Francis Mallmann is where one can find a bounty of flavor-packed vegetables smoked, grilled and charred to perfection. The restaurant's latest menu takes inspiration from the chef’s recently

Los Fuegos

To any son or daughter of Patagonia, the potato, a humble tuber, dug out of dirt, is the food that has united the cuisines of peoples who live in the shadow of the Andes from the shores of Tierra del Fuego to the highlands of Peru, explains Mallmann in Green Fire. The trajectory of his life has been shaped by this South American food staple, which inspired him to turn from cooking French haute cuisine and return to the fiery roots of Andean cooking. On the menu, the Osetra caviar dish makes use of crispy potato skins with a dash of mascarpone, a smoked quail egg, and chives.


Wood-fired eggplant (accompanied by smoked eggplant yogurt, tomato chutney, tahini, and crispy buckwheat with a fresh herb salad) is an ingredient Mallmann first came into daily contact with over an extended stay in the Greek Island of Mykonos during his youth. “In one way or another they always found their way to the table,” he remembers. “Their creaminess, their smokiness, their ability to form friendships with other ingredients were a revelation to me, and I have cooked with them ever since.” 


From leaf to heart to stem, artichokes can be braised, roasted, or grilled over a wood fire and play the role of a loving but never overbearing companion to herbs, spices, and fresh vegetables, Mallmann muses. Los Fuegos serves up a mouthwatering dish of crispy artichokes with potato and garlic cream, a soft egg, and zaatar (Syrian oregano).


Other additions include butternut squash with black truffle and parmesan cream with crunchy pumpkin seeds and pistachio crumble; wood-fired caciocavallo cheese, honey, and mustard seed vinaigrette over a tart apple and radicchio salad; and endives with stilton cheese, pear and vanilla confiture, red onion and roasted hazelnuts.


 According to Mallmann, cooking with fire demands both simplicity and perfection.

"Fire pushes fruits and vegetables to such peak flavor, it’s as they’d never been truly tasted before.”
 

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Where Fire and Flavor Ignite

"What makes Los Fuegos truly extraordinary is our commitment to the ancient art of cooking with fire,” explained Yassine Belkady, the restaurant’s manager. “We use no electricity whatsoever—just fire, wood ovens, and tradition” Everything has that distinctive char, those bold, nearly burnt flavors that taste almost primal. “When you dine here, you can literally smell the wood and rosemary in the air,” he added. The restaurant’s setting matches its culinary panache. By day, the veranda transforms into an airy ambience when its retractable roof opens to Miami’s brilliant skies. Guests enjoy lunch while overlooking the property’s stunning pool, creating what Belkady called “a completely different experience than any other hotel or restaurant in Miami.” 

Beneath the Tree of Life

Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.

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