Mallmann's steak tartare is famously prepared tableside with care. The beef is pristine and hand-chopped to order, ensuring texture and temperature. The egg yolk, capers, and onion add brightness and bite. Diners consistently call it out as a highlight, noting the quality of the meat and the ceremony of preparation.
Tips from diners
Order the steak tartare early and let the server prepare it tableside — the theater is part of the experience.
The crowd favorite at $160 — big enough for four diners with family-style sharing. The parrillada showcases Mallmann's asado technique, where different proteins cook simultaneously over the open fire, each at its ideal temperature. The blood sausage and lamb add variety. Chimichurri and salted potatoes complete the plate. Multiple reviews call this the best value on the menu.
Tips from diners
Order the parrillada and split it across your party. The variety of proteins and the presentation make it feel luxurious despite being the most approachable main.
Two people can order the parrillada and have leftovers, or order one parrillada plus an appetizer course for a complete meal.
Mallmann's most affordable starter at $8. Hand-made dough and generous filling make these feel substantial. Multiple reviews call them a bargain and a must-order. The chimichurri is bold and the beef is seasoned with restraint.
Tips from diners
Order the empanadas as your appetizer — they're the most affordable item on the menu and worth every penny.
The octopus is tender and charred over the live fire, with a slight char adding depth. Chimichurri cuts through the richness. The char lemon adds acidity. Reviewers consistently single this out as a standout, noting the technique of cooking tentacles until tender without becoming rubbery.
Tips from diners
This octopus is cooked perfectly — tender without being mushy. Order it if you want something lighter before the main.
For diners who want their own steak without sharing the parrillada. The 14-ounce ribeye is cooked to order and finished tableside with fleur de sel and parsley oil. The fire-kissed crust and tender interior showcase Mallmann's technique.
Tips from diners
A 14-ounce steak is substantial — order it if you want to keep the meal to yourself, or ask for it to be finished tableside for the theater.
Los Fuegos opened in the iconic Faena Hotel, bringing Chef Francis Mallmann's asado-style cooking to Miami Beach. The restaurant specializes in open-fire preparations of beef, lamb, and seafood. The décor is dramatic — leopard-print booths, gold accents, and a design team from Moulin Rouge — but it's the live-fire technique that draws serious diners. The wine list is substantial and the atmosphere is electric.
Book well in advance through Seven Rooms or the Faena website. Weekends fill weeks ahead.
The dramatic décor and live music make this a perfect celebration dinner. Tell your server if it's a special occasion when you arrive.
Valet parking is available and included. Arrive early to take in the Faena Hotel lobby before your reservation.
Page last updated: