Kissed by Fire
At Los Fuegos by Francis Mallmann, fire reigns supreme.
ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #59 • SPRING 2025
The restaurant pays homage to Mallmann’s signature Patagonian live-fire cooking, where wood and flame coax deep, primal flavors from the finest ingredients. The menu is a love letter to rustic yet refined cuisine, blending South American traditions with European sophistication
This season, chefs are embracing the rich, earthy allure of black truffles, incorporating them into weekend specials that highlight their indulgent aroma and depth. Hand-shaved over house-made pastas, they enhance the restaurant’s European-leaning dishes, complementing classics like ricotta lasagna and potato gnocchi. Their umami-laden complexity also pairs beautifully with Mallmann’s prime wood-fired cuts, lending an opulent edge to seared steaks and flame-kissed vegetables. Sommeliers are on hand to guide guests through the wine cellar’s collection of Old- and NewWorld wines including Faena’s private label wines from Mendoza, Argentina. The emblematic Malbec varietal’s full-body and smooth tannins harmonize perfectly with truffle-enhanced recipes, completing an experience that celebrates the seamless intersection of Patagonian soul and European elegance.
Just as Mallmann’s method transforms humble ingredients into extraordinary dishes, the fleeting seasonality of truffles adds an ephemeral luxury, reminding diners that the beauty of great cooking—like fire itself—lies in its transience and its power to create unforgettable moments.
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