With a Michelin star and years in the list of the 50 Best, Mishiguene excites with flavors that honor Jewish memory and tradition.
Mishiguene He was born in 2014 with a clear objective: to value the kitchen of mothers, grandmothers and immigrant great -grandmothers. Today, with a distinction of the Michelin Guide and eight consecutive years in The World’s 50 Bestis one of the most recognized restaurants of Buenos Aires and a symbol of gastronomy with memory.
Mishiguene was founded with a unique vision: paying tribute to the recipes that reached Buenos Aires From Europe, the Mediterranean, the Middle East and Asia, which were transmitted from generation to generation. With a proposal that fuses tradition and modernity, the restaurant offers a culinary experience that not only delights the palate, but also awakens Memories and emotions.
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Under the direction of Tomás Kalikawho has a training in Jerusalem And more than 25 years of gastronomy experience, Mishiguene became a reference of Jewish cuisine in Argentina. From its opening in 2014the restaurant achieved international recognition. Its inclusion in the list of The World’s 50 Best from 2017 It is only one of the distinctions that support the quality of your proposal, in addition to receiving in 2024 A Michelin star. Kalika, meanwhile, was also awarded the Best Chef Awardconsolidating as one of the most influential chefs in the world.
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The letter is a gastronomic trip that crosses decades of history and culture. Each dish is a reinterpretation of traditional recipes, with modern touches that respect the essence of the original flavors. The breadbasketfor example, it is a delight in itself, with Pite, Jala and Bagel of Jerusalem accompanied by a onion jelly, pickled cucumbers and sea salt. The Mezzesmall snacks typical of the Eastern Mediterranean cuisine, include delicacies such as the mango flower pickled with fnestra cheese and meat shishlik, a skewer of entrails laqueada with tahina sauce.
One of the most emblematic dishes of the house is the Pastrónprepared with an artisanal process that lasts more than 30 hours. It is cured during 10 days In a salt bath, herbs and spices, it is smoking by 4 hours and then steamed by 14 hours. The result is a tender, juicy beef rib with an unmistakable flavor, which is served in two versions: with Latkes (potato pancakes) or with bone, accompanied by truffled risotto.
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The letter also includes a variety of traditional and modern dishes, such as Varenikes de Popewhich are stuffed raviols with a delicious chicken broth, confited onion and Schmaltz (chicken fat), or the dough bureka Filo stuffed with puree of truffled potatoes and truffled egg foam. And for dessert lovers, Mishiguene offers an exquisite sweet menu, such as Coconut jugglinga dessert with pineapple chutney and white chocolate cream that captivates all diners.
Mishiguene: a unique gastronomic experience
Mishiguene cocktail bar perfectly complements this culinary experience, with drinks such as Drink Ganushwhich combines vodka with smoked eggplant, tomato and spices, and Mishiguene Martinian exclusive creation with absolut and vermouth vodka of the semi -dry house. Each drink is designed to harmonize with the intense flavors of food, thus closing a perfect circle of flavors, memories and emotions.
With its main headquarters in PalermoMishiguene expanded to offer the same experience in other spaces: Mishiguene Café, Mishiguene Rotisería and Mishiguene Obrador. In each of these stores, the mission remains the same: honor the culinary traditions of the Jewish people, reinterpreted and presented with a modern and sophisticated approach.
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.
