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[title]Ten years ago, Tomás Kalika—then an emerging talent in the local culinary scene—ventured to create a restaurant that redefined the cuisine of his roots, those of Jewish immigrants, with a twist to bring it closer to fine dining.
He chose to set up his space in a venue in Palermo Botánico, where a branch of the Nucha patisserie once operated, and named it Mishiguene, which means “crazy” in Yiddish. Tomás, who had just closed a restaurant in Palermo Hollywood, took another gamble—like a true “mishiguene,” perhaps?—but he dared, surely with many doubts but also with the certainty of knowing he was offering significant value with his proposal.
And he was right...
Since its opening in October 2014, a decade has passed, marked by several economic crises, the pandemic, and various fashions and trends, yet Mishiguene remains steadfast. Kalika’s hub has even established itself as a classic in Buenos Aires' gastronomic circuit, a merit not easy to achieve in a country as volatile and competitive as Argentina.
Not to mention that throughout this time, Mishiguene and Kalika have managed to attract the attention of the most demanding critics and prestigious international awards. For instance, they have been part of the 50 Best Restaurants in Latin America, and in 2019, Tomás was named "Chef of the Year" in Latin America with the Chef's Choice Award. In 2022, Mishiguene was included in the list of the world's top 100 restaurants according to The World's 50 Best, and a year later, in 2023, it was honored by the Michelin Guide. Impressive, right?
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For Kalika, who dared to expand the family by giving a sibling to his flagship store with a more casual daytime eatery, Café Mishiguene (Cabello 3181), the key to his restaurant’s success “is the result of the work of the super talented team at Mishiguene, for the past 10 years,” he tells us. He also boasts of having a solid staff, including employees who have been with him from the start. Undoubtedly, another great achievement for the Argentine chef who has spent much of his life in Israel.
As if that were not enough, this gastronomic paradise of Jewish cuisine is usually packed every day. The most gratifying part? In such an adverse economic context where most restaurants in Buenos Aires are crowded with tourists, Mishiguene continues to receive a high flow of local diners who choose it to enjoy an unparalleled epicurean experience.
Tomás Kalika’s Menu Musts
If you haven't yet indulged in Mishiguene's offerings, besides telling you that you must (immediately), we also asked Tomás which dishes are must-tries. Here they are:
“Without a doubt, start with the complete mezze,” advises the chef, referring to small dishes with typical Jewish cuisine preparations, ideal for sharing. Our favorites? The hummus and baba ganoush, two classics mastered here. Among the “less known,” the muhammara—roasted pepper puree, walnuts, and breadcrumbs—and the labneh—yogurt, goat cheese, smoked cherry tomato, confit garlic, panko with anchovies, and olive oil.
For the main course, Kalika recommends the emblem of Mishiguene, “the pastrami with bone,” served with truffle farfalaj risotto, demiglace, celery leaves, and fried leek. Vegetarians (and non-vegetarians too) won’t want to miss the potato and truffle bureka, which is out of this world.
And since there’s always room for dessert, Tomás suggests opting for the malabi—milk pudding with fruit, kadaif pastry, and house vinegar. Although we also loved the chocolate and tahini tart, another must-try.
Upcoming Projects
“We are working on the opening of new ventures in Buenos Aires, which fill us with excitement,” Tomás shares, referring to the imminent opening of another Café Mishiguene, as well as a bakery and an ice cream shop, both bearing the brand’s hallmark.
As if that weren't enough, this restless chef and entrepreneur plans to expand with a deli and even a taqueria—Kalika is a co-founder of a restaurant in Mexico City, El Porteño, and often travels to Mexico, a country he admits he has fallen in love with.
To conclude, we believe that “defining Mishiguene is limiting it” (paraphrasing actor Chino Darín). So, it’s worth treating yourself to the gastronomic experience offered by this iconic Buenos Aires restaurant led by Tomás Kalika. Go, try it, and let us know.
Where: Lafinur 3368, Palermo. Reservations, here.