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Address and Contact Information
Address: 3413 Main Hwy, Miami, FL 33133
Phone: (786) 391-1598
Website: http://losfelixmiami.com/
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Los Félix Miami | Experience Meso-American Cuisine Today
Los Félix Miami offers award-winning Meso-American inspired dishes in a modern setting. Reserve your table for an exceptional dining experience in Miami.
Menu — Los Félix Miami
Los Félix is a multi sensory celebration that honors truth through flavor, imagination through natural wine, and atmosphere through vinyl records. At Los Félix, …
Los Félix – Miami – a MICHELIN Guide Restaurant
… Los Félix. 3413 Main Hwy., Miami, FL, 33133, USA. $$$ · Mexican, Regional Cuisine. Notes. Visited. Save. Favorite. Reserve a table. Book. Los Félix.
Reviews
N
As a restaurant listed in the Michelin Guide, I naturally had high expectations regarding ingredient quality and overall craftsmanship. While the concept of the dishes was appealing, certain elements did not fully meet those expectations. The tortillas felt somewhat dry and lacking in freshness, which affected both the texture and overall enjoyment of the dish. The chips did not seem to be house-made, and their more commercial quality slightly diminished the sense of care and authenticity. The preparation felt as though it could benefit from greater refinement and attention to detail. In particular, the fish did not reflect the level of handling and execution one would anticipate from a Michelin Guide listed establishment.
… moreJeter Apathy
We had been wanting to try this restaurant for a while, and it lived up to the hype. Everything was incredible, every bite, every sip, every person there was a chef’s kiss. The bartenders are the best, 1st class! We were indecisive on what to order because all the options looked so good. Luckily, Evan, our awesome waiter, guided us through our culinary experience. Nothing felt short of amazing. It made our night truly memorable. Can’t wait to go back. I dream of having those cocktails and eating there again
… moreChet Mandair
Los Félix Miami = certified good time.
Came in hungry, left emotionally supported by food. Every plate looked like it had a little swagger and tasted even better. The tacos? Absolute yes—juicy, flavorful, topped with onion/cilantro, and the lime squeeze situation was doing the most (in the best way). Then there was this cozy, creamy brothy dish with these lil dumpling-y bites floating around like they pay rent there—comfort food but make it fancy.
Also… whoever is in charge of sauces here is clearly having fun, and I respect it. One plate had this bright yellow sauce with dramatic dark dots like a chef’s version of modern art, and somehow it worked. And the cauliflower… listen… I don’t usually get excited about cauliflower, but this one was charred and smoky and basically said “I’m the main character,” and honestly? It was.
Service was just as solid—friendly, on it, and made us feel taken care of without hovering. And if you need proof this place is the real deal, they’ve literally got MICHELIN Guide plaques on the wall for 2022, 2023, 2024, and 2025—not surprising after eating here.
Posting this review for extra smiles
… moreCame in hungry, left emotionally supported by food. Every plate looked like it had a little swagger and tasted even better. The tacos? Absolute yes—juicy, flavorful, topped with onion/cilantro, and the lime squeeze situation was doing the most (in the best way). Then there was this cozy, creamy brothy dish with these lil dumpling-y bites floating around like they pay rent there—comfort food but make it fancy.
Also… whoever is in charge of sauces here is clearly having fun, and I respect it. One plate had this bright yellow sauce with dramatic dark dots like a chef’s version of modern art, and somehow it worked. And the cauliflower… listen… I don’t usually get excited about cauliflower, but this one was charred and smoky and basically said “I’m the main character,” and honestly? It was.
Service was just as solid—friendly, on it, and made us feel taken care of without hovering. And if you need proof this place is the real deal, they’ve literally got MICHELIN Guide plaques on the wall for 2022, 2023, 2024, and 2025—not surprising after eating here.
Posting this review for extra smiles
James Joyce
Because of some bad planning and time zone shenanigans, we arrived 1 hour early to our reservation. However, the team turned what could’ve been an awkward and stressful experience into an unforgettable one. They checked the reservations and seated us immediately because thankfully there was a spot. This is textbook example of what incredible hospitality should look like. The service was precise and friendly but also very genuine, unlike some of the Michelin starred restaurants I’ve visited in the past. Only complaint is the lights are a bit dim. The dishes were also very good, the oysters with watermelon shaved ice was a refreshing starter, the uni corn bread was hearty but also elegant, a great balance between the sweet and savory. The tostada beef tartare was the highlight of the night, from texture to taste to aroma there’s nothing to pick on, the tostada provide a crunch, the beef still having a bit of chew because of the relatively large chunks, the pickled kohlrabi providing some herbal refreshing notes, while the sauce on the bottom adds a kick and simultaneously holds the entire thing in place. Amazing. The main dishes were not as stunning as the first few, the mushroom gnocchi(I think) and steak were good, but not very memorable. The sides added some depth to them but overall it wasn’t as brilliant. Especially the steak, which tasted safe – it didn’t try to do anything special, which isn’t wrong. However, they did manage to make sure you don’t leave hungry – a bit rare in Michelin starred restaurants nowadays. The final chocolate soufflé and the milk-thyme ice cream went back on track. Stunning dessert. By now you should’ve noticed a pattern: this restaurant doesn’t try to be Michelin starred, even the tasting menu is only for New Year’s Eve. It’s simply good enough to earn that star. Would highly recommend to anyone in Miami.
… moreIra Echavez
While visually refined, the menu prioritized presentation over flavor. Portions were notably small, more reminiscent of tapas than a cohesive tasting menu, making the pricing difficult to justify. Compared to other Michelin-starred restaurants I’ve visited, this experience lacked depth, balance, and memorability.
We traveled five hours to dine here and left genuinely disappointed.
… moreWe traveled five hours to dine here and left genuinely disappointed.
H H
Our waitress Ella made our experience absolutely fabulous. She recommended decouple courses and took great care of us. She recommended tacos Al pastor which were some of the best we have ever had. All of the staff were attentive and lovely. We certainly recommend and hope to be back someday soon!
… moreAtul Thakrar
Was very keen to try out Los Felix; just returned from CDMX and intrigued by the reviews. Very unique concept around traditional preparation with use of corn. Was really wowed by the sauces – potato, saffron was my fav. Margarita’s were ok (but we were spoilt in Mexico City so put it in context). Great presentation of the dishes but the portions were rather small. The chef was able to improvise with the use of mushrooms instead of meat which went a long way. We sat outside (inside was freezing) on a rainy day with some big water puddles that the traffic made it thrilling . Place got busy on a Tuesday evening but the service was very courteous and relatively prompt – so big thank you to the serving team in getting us out to catch a flight. The cream on top was the happy hour drinks. Parking in Coconut Grove tends to be busy and street parking is hit and miss. Suggest the few indoor car parks. A rather expensive experience!
… moreJustin McClelland
Los Félix in Miami definitely serves up delicious small plates highlighting heirloom corn, but the experience and service was chaotic dumpster fire!
Where in the world do I start? My group made an advanced reservation for Los Félix. Upon arrival my party checked in with the host inside. Despite having a confirmed reservation we had to wait close to 30 mins for a table to open. We later found out that the host didn’t actually check our group in and a group that came in after us got seated before us. After about 20 mins of waiting awkwardly inside basically bumping up against a table filled with diners (awkward due to the restaurant not really having an indoor waiting area or lobby for guests) we were seated upstairs at a different restaurant by the General Manager as we waited for our table to open. We put in a drink order to enjoy a few sips while we waited. The bar was behind on orders so we didn’t have a drink to enjoy until well after being seated at our table downstairs at Los Félix. Mind you, we had about 4 people ask us if we wanted a drink just to tell the we already placed a drink order. This tells me nobody at the restaurant was properly handing off information to the next person taking charge of our experience.
After being seated outdoor, we placed the order for our entire table to share a bunch of plates. The server kept trying to get us to change the dishes we wanted. It was sort of annoying. I appreciate their opinion on what would go well together but after we declined their recommendation they should have stopped. We asked if we could keep a single menu at our table in case we wanted to order more plates. Initially the server said yes and then he came back insisting to take it. Like why?
The food itself was delicious in both presentation and depth of flavor. The Japanese sweet potato puree that came with the tetala made me want to order a second just for myself. The presentation of the smoked trumpet mushrooms felt more like a piece of art than a dish that should have been dug into. The Al pastor tacos weren’t great, they were a tad dry and my main thought was I’ve had better tacos at street carts in Phoenix. But the carnitas made up for it. Well balanced and each bite felt like the perfect taco. The corn dumplings, basically a rife on gnocchi, was good but the corn itself lacked seasoning. The sauce made up for it with lots of fresh citrus flavor plus a deep nutty flavor from the sesame. Caviar was added to some of the dishes but nobody at the table felt it elevated the dishes at all. Just a weird add on.
I appreciate the servers changed out our plates and silverware multiple times throughout service. I also like the aromatic hand towels at the end of the meal. Despite being busy I felt the venue was clean and well maintained.
The big no-no’s for me: restaurant couldn’t honor our reservation time, the host didn’t actually check-in our party which allowed another group to be seated who checked in after us, it took the general manager 20 mins to put our group up at a table so we had somewhere warm to wait vs. outside, four different front of house staff asked if we wanted drinks despite having already placed an order, and the server pushing his own agenda for our table’s food order and insisting to take the menu away from us.
The kitchen at Los Félix does a nice job with the quality of the plates but the front of house needs A LOT of training on hospitality and how to run efficiently. Sadly, based on the experience I had I cannot recommend this restaurant until they figure out how to run out their service hiccups.
… moreWhere in the world do I start? My group made an advanced reservation for Los Félix. Upon arrival my party checked in with the host inside. Despite having a confirmed reservation we had to wait close to 30 mins for a table to open. We later found out that the host didn’t actually check our group in and a group that came in after us got seated before us. After about 20 mins of waiting awkwardly inside basically bumping up against a table filled with diners (awkward due to the restaurant not really having an indoor waiting area or lobby for guests) we were seated upstairs at a different restaurant by the General Manager as we waited for our table to open. We put in a drink order to enjoy a few sips while we waited. The bar was behind on orders so we didn’t have a drink to enjoy until well after being seated at our table downstairs at Los Félix. Mind you, we had about 4 people ask us if we wanted a drink just to tell the we already placed a drink order. This tells me nobody at the restaurant was properly handing off information to the next person taking charge of our experience.
After being seated outdoor, we placed the order for our entire table to share a bunch of plates. The server kept trying to get us to change the dishes we wanted. It was sort of annoying. I appreciate their opinion on what would go well together but after we declined their recommendation they should have stopped. We asked if we could keep a single menu at our table in case we wanted to order more plates. Initially the server said yes and then he came back insisting to take it. Like why?
The food itself was delicious in both presentation and depth of flavor. The Japanese sweet potato puree that came with the tetala made me want to order a second just for myself. The presentation of the smoked trumpet mushrooms felt more like a piece of art than a dish that should have been dug into. The Al pastor tacos weren’t great, they were a tad dry and my main thought was I’ve had better tacos at street carts in Phoenix. But the carnitas made up for it. Well balanced and each bite felt like the perfect taco. The corn dumplings, basically a rife on gnocchi, was good but the corn itself lacked seasoning. The sauce made up for it with lots of fresh citrus flavor plus a deep nutty flavor from the sesame. Caviar was added to some of the dishes but nobody at the table felt it elevated the dishes at all. Just a weird add on.
I appreciate the servers changed out our plates and silverware multiple times throughout service. I also like the aromatic hand towels at the end of the meal. Despite being busy I felt the venue was clean and well maintained.
The big no-no’s for me: restaurant couldn’t honor our reservation time, the host didn’t actually check-in our party which allowed another group to be seated who checked in after us, it took the general manager 20 mins to put our group up at a table so we had somewhere warm to wait vs. outside, four different front of house staff asked if we wanted drinks despite having already placed an order, and the server pushing his own agenda for our table’s food order and insisting to take the menu away from us.
The kitchen at Los Félix does a nice job with the quality of the plates but the front of house needs A LOT of training on hospitality and how to run efficiently. Sadly, based on the experience I had I cannot recommend this restaurant until they figure out how to run out their service hiccups.
Ekaterina Sudakova
Los Felix was the first thing I put on my Miami itinerary! I loved the concept and focus on ancestral prep and farming. The plates were creative and ingredients were fresh, but the only thing that truly wow-ed us were the sauces that came with the tacos and the corn flan dessert (with wild thyme ice cream!).
Every dish we ordered was executed well (although we didn’t care for the corn dumplings – mainly because we were expecting filled, structured dumplings, and the dish featured soft, drop-style dough pieces in sauce) but seemed to be one step away from being exceptional.
The service was good, but not what I would expect from a one star restaurant. Our server was sweet and tried her best, but forgot part of our order (we had to ask about it when she brought out dessert menus – the item was made, comped, and we received complimentary dessert along with several apologies), didn’t know the daily catch, and wasn’t even aware that she was taking our table.
Maybe she was new? Maybe it was an off night? Regardless, don’t let me dissuade you, it’s worth the reservation for the dessert alone!
… moreEvery dish we ordered was executed well (although we didn’t care for the corn dumplings – mainly because we were expecting filled, structured dumplings, and the dish featured soft, drop-style dough pieces in sauce) but seemed to be one step away from being exceptional.
The service was good, but not what I would expect from a one star restaurant. Our server was sweet and tried her best, but forgot part of our order (we had to ask about it when she brought out dessert menus – the item was made, comped, and we received complimentary dessert along with several apologies), didn’t know the daily catch, and wasn’t even aware that she was taking our table.
Maybe she was new? Maybe it was an off night? Regardless, don’t let me dissuade you, it’s worth the reservation for the dessert alone!
Melanie Mel
Wow! Wow! Wow! This place cannot be beat. Jayda, greeted us with a warm smile and delivered EXCELLENCE from start to finish. The bar tender, Hector was also a pleasure to interact with and catered to my mocktail flavor profile. I cannot believe it took us this long to support this beautiful and AMAZING establishment and we’re already looking forward to going back. This spot is the place to be! Though they ran out of certain items, what they did have (guacamole, chilaquiles, egg tostada with pork belly on the side and the pancakes). Looking forward to the next visit!
… more