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A few steps from the Jardín Japonés, Mishiguene, which is Yiddish for "crazy," fills every night with people eating their way through a contemporary take on Jewish cuisine rooted in chef Tomás Kalika's childhood and the immigrant traditions that shaped it. The pastrón, a prime rib cured, smoked, and steamed over the better part of a day, tells you the kitchen is not in a hurry. A tasting menu runs alongside the à la carte.
The awards strongest first
- The 50 #69 · Latin America's 50 Best Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Pastrón
“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 Guide -
Russian-Polish borscht
“His transformation of traditional dishes such as Russian-Polish Borscht, spit roasted-Moroccan lamb and baba ganoush saw the restaurant win the Highest Climber Award”
The 50 -
Baba ganoush
“His transformation of traditional dishes such as Russian-Polish Borscht, spit roasted-Moroccan lamb and baba ganoush saw the restaurant win the Highest Climber Award”
The 50
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The neighbors closest first
- Casa Cavia Eat · 69
- Casa Palanti Contemporary Argentine Eat · 69
- José El Carnicero Steakhouse Eat · 69
- Nuvola Neapolitan Pizzeria Eat · 66
- La Carnicería Eat · 71
- Raggio Osteria Italian Eat · 69
- Don Julio Steakhouse Eat · 97
- El Preferido de Palermo Eat · 87
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