What's in a name? Mishiguene roughly translates as 'crazy' in Yiddish – an appropriate name for this modern Jewish restaurant that has taken Buenos Aires by storm thanks in part to a raucous atmosphere, which chef Tomás Kalika describes as being “like a Jewish wedding, just without the bride and groom”.
A few words on the chef: Kalika is a Buenos Aires native and descendant of Russian and Polish immigrants, who learned to cook in Israel at Eyal Shani's celebrated Jerusalem restaurant, Oceanus.
What's his cooking style? Traditional Jewish dishes are given a modern makeover, although Kalika is always respectful of his culinary roots. Highlights include sous vide gefilte fish wrapped in carrot strips and topped with microherbs and fish roe, or kreplach (dumplings) stuffed with ossobuco. Argentina's love of beef is also explored in dishes such as meltingly soft pastrami-cured short ribs cooked on a parrilla grill.
Don't miss: On Friday nights an accordionist and clarinettist play klezmer music, with diners (and staff) regularly breaking into dance.
What else? Kalika recently took over the kitchen of New York restaurant Chefs Club, which hosts some of the world's best cooks in a rolling programme of pop-up nights.
Images: Santiago Soto Monllor
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