Mishiguene renews his proposal, which reinvents traditions with comforting dishes, fresh ingredients and contemporary techniques. In addition, a tasting menu for those who seek to live the full experience.
Mishiguene Not only is one of the restaurants more recognized in the country, but also a place where food tells stories. Founded in 2014 by the chef Tomás Kalika and the businessman Javier Ickowiczthe restaurant proposed from the beginning to revalue the Immigrant kitchen (especially that of the Jewish people) from a contemporary, emotional and deeply personal perspective.
Mishiguene
Tomás Kalika
Today, after years of consolidation, multiple international awards (including their sustained presence on the list of The World’s 50 Best and its Michelin star), Mishiguene looks like her New winter lettera celebration of flavor, memory and product.
The seasonal proposal reaffirms the spirit of the house: dishes that excite, techniques that surprise and combinations that awaken all the senses. The tour can start with The Mezzethose sets to share that light the table From the first moment.
Mishiguene
Among winter incorporations are the Hummus & leeks (With creamy tahina, wood roasted, cured yolk and a touch of anchovy) and the Stracciatella With honey, fresh figs and green leaves. The option León hairwith tahina and pilpel juma, It is pure texture and depth of flavor. The cabbage of BrusselsThey arrive fried, with grilled pears, pickled grapes and a delicate dotile labneh. And the It involves mangal, served with potato and caramelized garlic in dates honey, it is A bite full of character.
Mishiguene – Pastron 2 (1)
Winter tickets are added with subtlety and forcefulness. He Labneh with vegetables and seasonal fruits Play with temperatures and contrasts; he day fishing kibbe appears as a delicate and citrus version of a classic of Middle Eastand the Flower for a Mishiguenewith spicy cauliflower and tahina sauce, it is pure personality. The already emblematic is also incorporated Pastrón sandwich (reinterpreted in American bread) and a comforting Kneidalaj soupwith spicy chicken broth and Matzá meatballs.
Mishiguene – Kneidalaj
For the main, winter demands intensity. He Hipe eye It is served with cauliflower puree, potato gratin, zhoug, roasted seeds and topinambour. He lamb Brazted to red wine arrives with croute from hazelnuts, Turkish rice and turned vegetables, in a combination that embraces with its warmth.
The proposal is completed with a dessert letter that includes options such as Coconut juggling (with chutney of spicy pineapple and white chocolate cream), the apple strudel or the Leájhoney pudding with yogurt ice cream and rosemary syrup. There is also a careful wines selection (cured by the Sommelier Paula Scapuccio) and an author cocktails with creations such as the Drink Ganush or the Lo’ezthat pair the trip of flavors with their own identity.
Mishiguene – Pastron 2
For those who seek to live the full experience, Mishiguene also offers a menu Various Tastingwhich can be accompanied with Classic pairing or premium. An invitation to travel the cultural heritage of the Jewish world from a Buenos Aires table, with haute cuisine techniques and an emotion that crosses each dish.
This winter, Mishiguene reaffirms her promise: that of a gastronomy that not only feeds, but also counts, remembers and moves.
Address: Lafinur 3368, Palermo.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
