Siete Fuegos by Francis Mallmann

The story

Siete Fuegos by Francis Mallmann, Mendoza | Open-Flame Argentinian Cuisine

The Chef and His Approach

Siete Fuegos by Francis Mallmann in Mendoza redefines Argentinian cooking through decades of direct flame experience. Born in Patagonia, the chef trained in French kitchens before leaving fine dining conventions to return home. He now builds each plate with a handful of ingredients, letting smoke carry the flavor. This stripped-back philosophy honors centuries-old gaucho traditions while maintaining a consistent kitchen standard.

Regional Meats and Seasonal Produce

Slow-grilled rib eye arrives beside salt-encrusted fish, both drawn from a garden and vineyard network just steps away. Chefs roast local vegetables and finish the meal with grilled seasonal fruit that balances the heavy char. Every component of this Argentinian menu reflects the dry valley climate, and the kitchen relies on straightforward techniques rather than elaborate plating.

The Outdoor Kitchen and Wine Program

Guests pull up to a 28-seat communal table in the Patio de Fuegos, watching cooks move between separate hearths under an open sky. A dedicated sommelier matches each course with selections from a wine list that recently secured the Wine Spectator Best of Award of Excellence. Boutique Mendoza vintners supply these handpicked bottles, allowing the dark fruit and tannin structure to anchor the smoky proteins without competing for attention.