Buenos Aires

Worlds combine in Argentine-Jewish haute cuisine


On the Pass

Tomás Kalika

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 à la carte promises an equally standout meal: opt for the oysters served with elderberry and labneh, or the stuffed matza flour dumplings with quail and candied mushrooms.

And for dessert? Guests with a sweet tooth won’t be disappointed. The extravaganza continues with potato cake with chocolate and tahini, or a decadent walnut and pistachio baklava with spiced syrup and Turkish coffee 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, the new Café Mishiguene joined the ranks, quickly followed by the restaurant’s first branch in Mexico City. Kalika’s latest project is Soy Porteño in Buenos Aires, serving the city’s traditional cuisine kissed by fire.