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.
ly 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
