Buenos Aires, Argentina

On the pass:

Tomás Kalika

Pastry chef:

Style of food:


Standout dish:

Pastron with potato latkes and fried egg


Lafinur 3368, Palermo, Buenos Aires

+54 11 396 90764

Argentine-Jewish haute-cuisine modernises nostalgic Ashkenazi and Sephardic dishes

Chief reason to visit: Mishiguene, which means crazy in Yiddish, honours Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern cooking. Here, nouvelle techniques are applied to old world recipes, using the highest quality ingredients possible.

A few words on the chef: Chef Tomás Kalika spent years learning Middle Eastern flavour profiles under renowned Israeli chef Eyal Shani. Mishiguene is his first restaurant exploring his Jewish roots. Many of the dishes have a story to tell and were inspired by personal events in Kalika’s life.

Typical dishes: Sous-vide guefilte fish wrapped in carrot ribbons and topped with fish roe and micro greens; Mi Baba Ganoush with char roasted eggplant, yoghurt sauce, toasted almonds and tahini; slow-cooked pastrami; and Kalika’s Bubbe’s (grandmother) Varenikes, a potato stuffed dumpling.

What else? Every Friday night Mishiguene celebrates Shabbat, and the entire restaurant breaks out in song and dance, led by a klezmer band that plays live music. For the ultimate experience, request the special tasting menu and sit at the chef’s table inside the kitchen.

Other ventures: Kalika recently debuted his second restaurant, Mishiguene Fayer, specialising in five different types of open-fire cooking techniques.

Images: Santiago Soto Monllor

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