Mishiguene
Argentina
Mishiguene revisits Jewish immigrant cooking through chef Tomás Kalika’s memories and contemporary technique. Founded in Buenos Aires in 2014 by Kalika and Javier Ickowicz, it draws on recipes carried through Europe, the Mediterranean and the Middle East, with seasonal ingredients and texture shaping their modern interpretation. In the dining room near Jardín Japonés, classic English styling and counter seating frame both à la carte and tasting menus. Pastrón is a signature: beef prime rib is cured with salt, herbs and spices, smoked over wood embers and then steam-cooked. The long preparation gives a familiar immigrant dish its own expression within the restaurant.