Menu to Taste

Mishiguene

Jewish Haute Cuisine · Buenos Aires · Chef Tomás Kalika

Ranked No. 69 on Latin America's 50 Best Restaurants, Mishiguene in Buenos Aires presents Jewish haute cuisine from chef Tomás Kalika. The restaurant reimagines Jewish immigrant recipes, featuring a signature Pastrón made of beef prime rib cured for ten days, wood-smoked, and steam-cooked.

Lafinur 3368, Palermo, Buenos Aires, Buenos Aires

  • #69 Latin America's 50 Best 2025

Menu

Tasting Menu

  • Jewish Heritage Set Menu (35000) — Modern Jewish heritage cuisine — Chef Tomás Kalika, sharing format

Dishes

  • Tostado de Kebab (20000) — Kebab en tostado
  • Pastrón (20000) — Costilla de res curada 10 días con sal, hierbas y especias, ahumada en brasas 4 horas, cocida al vapor 14 horas
  • Flor para un Mishiguene (18000) — Coliflor rostizada con ras el hanout, salsa tahina, tomatillo y pilpel juma
  • Vareniki (16000) — Ravioles rellenos de papa con cebollas caramelizadas y chicharrones de piel de pollo
  • Hummus (12000) — Hummus clásico con toppings
  • Baba Ganoush (12000) — Berenjena ahumada, tahina, limón

Cocktails

  • Lo'Ez (15000) — Cocktail signature de la casa
  • Beba Ganush (15000) — Cocktail signature inspirado en la tradición judía

The Experience

A lively room built around the chef's counter. The meal is structured around à la carte dining and a tasting menu. A good fit for group dining.

  • Occasion: Group
  • Atmosphere: Lively
  • Format: À la carte, Tasting menu
  • Setting: Chef's counter

Phone: +54 9 11 7216-1226

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