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Dine| Miami

Where Fire and Flavor Ignite


At Los Fuegos, breakfast is an art, lunch is fire, and dinner is a sensory stage show. For every meal, the restaurant’s openfire Argentine cooking pleases the palates of its discerning diners.

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"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.” 

All-day dining is a specialty of Los Fuegos. “Breakfast here is actually a piece of art,” Belkady noted with pride. “Every dish arrives on gold-rimmed plates with exclusive designs. Our pancakes, for instance, aren’t the typical flat fare—we make them extremely fluffy, which creates a more elevated experience.” There’s also a menu of cleansing juices made in-house every morning, along with immuneboosting ginger shots to recharge. For meat lovers, there’s a succulent cut for every appetite starting with churrasco, a traditional Argentine cut, to New York strip steak and the cult-favorite ribeye. The lamb chops come with a pyramid of potatoes that Belkday described as “absolutely phenomenal.” Los Fuegos’ menu also has plenty of thoughtful dishes for vegetarians and vegans. “Our tomato carpaccio gives you the sensation of eating beef carpaccio, but it’s completely vegetarian, finished with pistachio crumbles for texture and depth,” he explained. “For a heartier entrée, we offer a whole cauliflower slow-cooked in a wood-fire oven and served over crispy rice.” The restaurant’s crown jewel is its Sunday asado—an Argentine take on brunch featuring acoustic music and a prix-fixe menu centered around shared platters of flame-grilled delights. “Our asado honors Patagonian traditions,” said Belkady. “We hang our meats at eight in the morning on an iron dome and slowly cook them over wood and charcoal for four hours, marinating them alongside whole cabbages and pineapples to enhance the bold flavors.” 

In the evening, Los Fuegos transmutes into an experience reminiscent of Miami’s Golden Age. The leopard-print dining room merges with the Living Room—a haunt Belkady considers “one of the best lounges America.” Each night features different live musical performances from mellow Monday ensembles to Tuesday’s Frank Sinatra tribute to Wednesday’s energetic Gypsy Kings-inspired sets. When it comes to weekends, Executive Chef Sebastian Benitez creates a total of eight new dishes every Friday and Saturday based on what market-fresh ingredients are accessible. “We have a lot of repeat guests, so we want to make sure they have variety to choose from when dining with us,” he said. For the cocktail specials, Faena mixologists get creative. Think of infusing mezcal with pineapples that have been slowly grilled for five hours over an open flame. “We want to create an experience so distinct that people want to return again and again,” said Belkady

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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.

Hyper-Customized Healing

"Our ethos on how we approach all of our spa services is to incorporate healing arts into our services, which takes special note of the guest’s energy at that particular moment and adjusts the treatment to suit what the guest needs,” said Spa Director Charlotte Prescott. “That can be anything from changing the temperature, changing the music, changing the pace of the service, or changing the blend of essential oils.” For example, spa therapists educate guests on the use of essential oils for different times of day: black pepper, ginger and cedarwood are more energizing for morning treatments while rose geranium, lavender and chamomile are more calming in the evening. 

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