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Mishiguene
Jewish Middle Eastern
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.
Two honors, in evidence:
The record strongest first
- 50 Best #69 · Latin America's 50 Best Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we score
Nearby in the record closest first
- Casa Cavia Modern New American Eat · 69
- Casa Palanti Contemporary New American Eat · 69
- José El Carnicero Steakhouse Eat · 69
- Nuvola Neapolitan Pizza Eat · 66
- Raggio Osteria Italian Eat · 69
- Don Julio Grills Eat · 97
- El Preferido de Palermo Eat · 87
- Tres Monos Dive Bar Drink · 95
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