Mishiguene

Chef Tomás Kalika's celebration of Jewish diaspora cuisine through Argentine ingredients and fire — a World's 50 Best Latin America restaurant in Palermo Botánico, where the cooking is smoky, soulful, and emotional. The challah is mandatory; the wood-fired dishes — the lamb, the eggplant — are the heart, and the tasting menu tells the full story. Reserve well ahead, come for dinner, and let the wood fire define the evening. It is one of the city's most distinctive kitchens — diaspora flavours reimagined with Argentine produce and live fire, executed with genuine feeling. The legendary challah is just the doorway into something deeply personal and widely acclaimed.