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Thanksgiving 2026

Thanksgiving at Faena Miami Beach

Thanksgiving Day | November 26 | Faena Miami Beach

Celebrate Thanksgiving at Faena Miami Beach with an inspired take on the holiday's most cherished culinary traditions. Gather with family and friends to savor seasonal specialties, from expertly prepared turkey and autumn-inspired accompaniments to indulgent holiday desserts. Discover distinctive Thanksgiving offerings at Pao by Paul Qui, Los Fuegos by Francis Mallmann, and Campo at Casa Faena, or host an intimate celebration in the enchanting setting of La Cava.

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Chandelier and Dining Room
Thanksgiving Day

Los Fuegos by Francis Mallmann

Embrace the warmth of Thanksgiving through the art of live-fire cooking at Los Fuegos. Savor Wood-Fired Wild Mushrooms with roasted hazelnuts, Colorado Lamb Loin with creamy rice and wild morels, and Slow-Cooked Turkey Pamplona with chestnut and sourdough stuffing and black truffle gravy. Complete the occasion with Autumn Sweet Medley, a decadent selection of desserts made for sharing.

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PAO OMAKASE 1F3G2328 (1)
Thanksgiving Day

Pao by Paul Qui

Discover a contemporary take on Thanksgiving at Pao, where bold Asian influences meet seasonal ingredients. Enjoy festive specialties including Scallop Crudo with wagyu caramel and crispy sage, Pumpkin Risotto with truffle and burrata, and Heritage Turkey Breast with cranberry-stuffed morels and duck tamari gravy. End on a sweet note with Sweet Harvest, an indulgent assortment of seasonal desserts.

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La Cava at Faena Miami Beach
The Art of Gathering

La Cava

For a more intimate Thanksgiving celebration, reserve La Cava, Faena's enchanting private dining room surrounded by an extraordinary collection of fine wines. An elegant setting for gathering with family and friends, La Cava offers a memorable backdrop for a private holiday celebration filled with exceptional cuisine and warm hospitality.

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Campo
Thanksgiving Day

Campo Casa Faena

Celebrate the season with a vibrant, Latin-inspired Thanksgiving at Campo. Enjoy Roasted Turkey Roulade with squash blossom and spinach, complemented by a cranberry sauce infused with hibiscus and fermented chiles. Seasonal accompaniments include Roasted Sweet Potato in Hoja Sauce with lime leaf and miso butter, and Charred Brussels Sprouts with mint, nuts, and epazote.

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