Mishiguene serves up modern Jewish cuisine in a dimly lit, stylish setting, blending old-world flavors with creative touches and a lively atmosphere.
"This isn’t your bubbe’s shabbat dinner. The upscale Jewish eatery by chef Tomás Kalika recreates Ashkenazi, Sephardic, Israeli, and Mediterranean dishes using fresh ingredients and modern techniques in ways that both intrigue and evoke nostalgia. The bone-in pastrami will leave you utterly verklempt." - Allie Lazar
"Argentina has the 7th largest Jewish community in the world, so you’ll find plenty of Jewish restaurants in Buenos Aires. Come have pastrami at Mishiguene, whose dimly lit dining room is a far cry from the fluorescent lighting of your average deli. Once your eyes adjust, you’ll see your pastrami order is actually a brick-sized slab of smoked beef brisket atop a potato latke and crowned with a fried egg. Equally good is the Jerusalem Mix with steer sweetbread, chickpeas, tomatoes, and pickled onions. It’s located right next to all the parks on Libertador Avenue, like Eco Parque, the Japanese Garden, and the Planetarium." - martin chavesta, annie bacher
"Argentina has the 7th largest Jewish community in the world, so you’ll find plenty of Jewish restaurants in Buenos Aires. Come have pastrami at Mishiguene, whose dimly lit dining room is a far cry from the fluorescent lighting of your average deli. Once your eyes adjust, you’ll see your pastrami order is actually a brick-sized slab of smoked beef brisket atop a potato latke and crowned with a fried egg. Equally good is the Jerusalem Mix with steer sweetbread, chickpeas, tomatoes, and pickled onions. It’s located right next to all the parks on Libertador Avenue, like Eco Parque, the Japanese Garden, and the ." - Martín Chavesta
"Situated just a few metres from the stunning Jardín Japonés, a verdant garden that highlights the friendship that exists between Argentina and Japan, you’ll come across Mishiguene (“crazy” in Yiddish), a restaurant that is full every day and that everyone is talking about. In its busy dining room, with its classic English style and a bar counter for customers, discover cuisine that revives the flavours of Jewish cuisine from a contemporary perspective. These revive Jerusalem-trained chef Tomás Kalika’s childhood recollections and his quest for “emotional memories” that demonstrate the imprint of an immigrant population marked by history. On his à la carte, which is complemented by a tasting menu, you’ll find delicious and copious dishes full of personality which usually feature lots of ingredients. One of Mishiguene’s signature dishes is Pastrón, a beef prime rib cured for ten days with salt, herbs and spices, which is then smoked over wood embers for four hours, and steam-cooked for a further fourteen." - Michelin Inspector
"Mishiguene in Buenos Aires, which uses Argentine ingredients for Jewish diaspora cuisine, ranks at number 15 on the list."
