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Mishiguene

Buenos Aires

Worlds combine in Argentine-Jewish haute cuisine

On the Pass

Tomás Kalika

Pastry Chef

Samanta Carrillo

A culinary melting pot: Mishiguene, which means ‘crazy’ in Yiddish, honours Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern cooking with Latin American twists. Here, nouvelle techniques are applied to old world recipes, using the highest quality ingredients possible.

Who’s cooking? Chef Tomás Kalika spent years learning Middle Eastern flavour profiles and many of Mishiguene’s dishes are inspired by personal events in his life, including a Russian-Polish borscht and spit-roasted Moroccan lamb. Paying homage to his culinary roots and traditions, bold photographs of Middle Eastern markets adorn the low-lit dark-wood salon.

What to order: For the ultimate experience, request the special tasting menu and sit at the chef’s table inside the kitchen. However, the a la carte promises an equally standout meal: opt for  the aubergine, tomato and meat pie cooked over a wood fire, or the lemon zest, olive oil, rosemary and sea salt served with labneh, grated tomato and olivesx.

And for dessert? Guests with a sweet tooth won’t be disappointed. The extravaganza continues with a chocolate mousse, or a decadent walnut and pistachio baklava served with American custard ice cream.

Bonus points: Every Friday night, Mishiguene celebrates Shabbat and the entire restaurant breaks out in song and dance, led by a live klezmer band. Between 2021 and 2022, Café Mishiguene joined the ranks, quickly followed by the restaurant’s first branch in Mexico City. Kalika’s also has Soy Porteño in Buenos Aires, serving the city’s traditional cuisine kissed by fire.

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