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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.

Los Fuegos Fire

In addition to participating at the festival’s cornerstone Best of the Best event, foodies can head to Faena’s Los Fuegos restaurant, where incomparable grillmaster and “Chef’s Table” star, Francis Mallmann, will be firing up his flame-cooked specialties. A bounty of fire-roasted fare will be served using traditional Patagonian cooking techniques from his signature iron dome, where ingredients like whole cabbage, cauliflower, bonein ribeye, and pineapples are hung over a live-fire and slow-cooked for hours. 

Out of a wood oven comes cheese empanadas stuffed with gouda, port salut, mozzarella, oregano, and caramelized onion; prime beef empanadas and artichokes smothered in sesame yogurt and sourdough breadcrumbs; and an entrée of whole Branzino flavored with a gremolata sauce. Mallmann also uses a “rescoldo” method to cook a bevy of vegetables by submerging them in glowing embers. The result? Mouthwatering dishes like beets carpaccio with pistachio yogurt, garlic chips, and pistachio crumble; eggplant with tomato chutney and tahini; and sweet potatoes spread with brown butter.

Other dishes showcasing the chef’s mastery of the flame include wood-fired tuna with stracciatella cheese, crispy buckwheat, and chermoula; beef tartare with potatoes anna and black truffle vinaigrette; and butternut squash with parmesan fonduta, salsa verde, and Sicilian pistachio. The feast culminates in a hanging pineapple tarte tatin with dulce de leche and homemade Stracciatella ice cream.

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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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