Francis Mallmann has become a household name ever since he was profiled on the very first season of the Netflix documentary show Chef’s Table. He’s made a name for himself over the last decade for his ability to skillfully manipulate huge cuts of Argentine beef, using an open flame to transform the raw ingredients into grilled masterpieces. His specialty is a nine-hour slow-grilled rib eye.
Despite Mallmann’s specialty, his restaurant Siete Fuegos is (improbably) vegetarian and vegan-friendly. He’s managed to take the technique used on beef and apply it to fish. Mallmann has even made delicate roasted fruits and vegetables that enhance the flavors of the base ingredients.
Diners can eat outside, in a dining area nestled beside the rolling fields of vines, or inside overlooking the bustling open kitchen.