Oí vey, boy Herzel wouldn't be happy and Ben Gurion would be straight out pissed. But did you know that Herzel played the guitar. If that photo on the wall wasn't computer generated I tip my tall top to him. What do you think he was into, cumbia?! Maybe he wasn't that good so he decided to found a country. He must have been real bad. Am I diverging? The food ? Right!! The food was your average Israeli meze served with Parisian arrogance. What I mean it is all bad. To compensate prices were inflated which to me seems like the right strategy in this kind of situations. If it's supposed to be good bad it's bad make it unaffordable to make it buzz. The abuse of israeli cuisine which is the abuse of Arab cuisine ought to stop at some point, if not for me, for humus sake. *star read more

Cena de a 2, tapeo : el lugar es hermoso, y sus platos deliciosos! : nada Servicio: muy bueno Deco: divina, todo en tonos azules y negros Tip: reserven y compartan varios platos!! Dinner for two, tapas style : the place is beautiful and their dishes delicious! : nothing Service: very good Deco: divine, everything in blue and black tones Tip: make reservations in advance and share various dishes!! read more

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One of my favorite restaurants in Buenos Aires is Mishiguene, the modern Israeli creation from chef Tomás Kalika. Styled as "cocina de inmigrantes", or immigrant cooking, it's a paean to classic dishes of both the sephardic and ashkenazic Jewish traditions, modernized, with twists, turns, and twinings. It's a place that I regularly send people to who want something different from the usual suspects of Argentine cuisine, and with only one exception I can think of, everyone's loved it. Enter, his second restaurant, Fayer, opened quite a few months back. It may even be a year now, I just hadn't made it there until the last week or two. I've been twice now, once solo and once as a couple. It's a pretty room, a mix of light wood, glass, and a lot of copper. There's an open kitchen at the back, and a big wood fired oven behind the bar (which doesn't seem to be in use, at least at lunchtime, which is when I visited both times. Service is friendly, though inconsistent. On the first visit, a Saturday, with a nearly full room, there was only one waitress handling the entire restaurant, with a busboy, and, following in Mishiguene's footsteps, they don't have a daytime bartender, so she was also mixing all the drinks. You'd think the manager, who basically spent most of the lunch hour hanging out at the front door playing with his pencil, could have at least jumped in and helped there. While Mishiguene focuses on really modern, interesting takes on a mix of cuisines from the Jewish traditions, Fayer is more focused on the Middle Eastern dishes, and while beautifully presented, I'd venture that they're less about modernization and more about simply high quality. I came away from both visits with a slight disappointment that the dishes aren't cutting edge reinterpretations of the classics, but happy with most everything we ate. At the same time, that's probably unfair, because Fayer doesn't promise that, it's about "fire", which is what fayer translates as from Yiddish. Pretty much everything comes off of or out of, open flame. And flame can be hard to control. While a lovely copper cup was filled with half a dozen really tasty, well spiced falafel, they were also cooked so dark as to be verging on burnt. The three sauces accompanying them - a yogurt sauce, a tahini sauce, and a fiery harissa, were all delicious, and I kept the harissa sauce for use on my main course, and on the day Henry and I visited, asked for a dish of it on the side. A plate of hummus was excellent, well made, though one mini pita bread, maybe three inches across, isn't exactly enough for that much of it. The bagel ended up filling in. An excellent housemade merquez sausage, with confited onions, chickpeas, yogurt (really, labneh), and their "shishlik" sauce, which is never defined on the menu, but is a vaguely smoky red sauce, maybe roasted bell peppers? Delicious. There are two offerings of shishlik, skewered meats, either beef or fish. The fish on offer was anchovy - a single large one to each of two skewers. Beautifully cooked and smoky - we don't see large anchovies here a little disappointment that the only thing on the skewers is the fish - I'm used to seeing these sorts of brochettes with at least a little bit of vegetable interleaved - some onion, some pepper, something, but that may not be traditional. Also, interesting that it didn't come with the shishlik sauce, but rather with the labneh - I mean, isn't the purpose of the shishlik sauce to be served on or with the shishlik? 520 pesos, or $19, seems outrageous for a main course, but truthfully, if you get a vegetable side (either the one above, or one of their other selections), this is really a shareable dish for two - I could barely finish it. The only true disappointment, the chicken kebabs (also available in beef). This was just plain not to our tastes at all. The kebab meat was so densely packed around the skewers, and so over cooked, that it was dry, and was so stuck to the skewers that our waitress had to basically chip it away from them, leaving a an unappetizing jumbled pile of what ended up looking like chopped up meatballs. It was also so overwhelmingly onion-y, that you couldn't taste much of anything else. Even with me trying a piece or two, he barely ate one of the two. And, like the dish above, it's really a dish meant for two - something in both cases I think either the menu should say, or the waiters should when it's ordered. So, the wrap up. Beautiful room. Inconsistent, but friendly service - actually, if the waiters at lunch didn't get tied up with bar related duties, it would probably be just fine. The food, good, actually, other than the chicken kebabs, really good, even if not what I'd envisioned. It is pricey, but then so are a lot of places these days. read more

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I had read about this restaurant in a travel magazine and since we were going to be in Buenos Aires, we decided to try it. Located on a side street in a residential neighborhood. It is a very modern sleek restaurant with an open kitchen. They serve home made pickles, very good. They gave us samples of their craft beers to try. I tried their in house smoked pastrami, very good, served on home made pita. My wife ordered one of their salads and thoroughly enjoyed it. My only complaint is that they speak very little English. Otherwise, a great experience. read more

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What a delightful gem. We had dinner reservations for 7:30pm on a Friday evening, it may have been a bit too early for BA time - only a few tables were full, and by the time we left the place was packed. Note that when we arrived a guest in front of us was turned away because they did not have a reservation. And in BA they will often call you to confirm, be sure to have your phone ready for international OR call them to confirm (what we did). Ambiance, decor, food and service were great. We shared the knish, I had the pasta (please eat here if you're a meat eater) which was delicious but a tad salty, two glasses of wine each and my husb had an entree which he loved but we can't remember. Spent around $40-$50 USD, so well worth it. read more

Amazing! So very good! Jewish food in Argentina done with such craft and flair that it really should not be missed! Beet hummus, pickled vegetables, salads with beans, dill and more truly show the joy of small plates by being able to mix and match. Throw in giant kabobs served on steel skewers or a pastrami sandwich and you are in upscale deli heaven. Kick it up a notch and go for the Pastrami, the on the bone, 12 days in the making masterpiece and you will be in for a world class treat. So very,very good!! Tender and full of spice and a bit of smoke from being cooked with fire! Pair it with half a dozen small plates and it could easily feed a group of four people or two hungry travelers about to embark on a 24 hour trip of planes,trams and buses to reach their much missed home! Well worth fitting in to any visit to Buenos Aires! read more

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This spot was delicious! I'm in town for a brief couple of days and hit up Eater for current recommendations. This Jewish-Argentine fusion spot has lovely atmosphere - classical music, bright accents of copper lighting up the fashionably dark contemporary decor, beautiful bar. I got there super early by BA dining standards so I was the only patron in the restaurant for about half an hour. The waitstaff were impeccable - funny but not intrusive, very kind about translating the menu for me and making recommendations. I ended up ordering a negroni - probably the best I've ever had - along with the fish of the day (corvina), prepared...kinda... steak-like, pardon my layman's description. It was a 1.5-inch slab of fillet, more cooked through than, say, a sear on tuna, but not fully cooked all the way through - like a medium-rare. So the middle 1/3 was pink/raw, the rest white and flaky. Maybe not for everyone, but I found the textural contrast very intriguing. It was topped off with very flavorful microgreens, cilantro, and a pat of garlic lemon-herb butter. If I didn't have a steak dinner planned tonight, I would've gone back again, for sure. read more

Escellent service and food! The owner is right there making sure everything is perfect! We had the Humus with beet to start, delicious! And for the main dish we had the Pastron de Ternera! Kosher and Grass Fed! Unbelievable! The place is a must go in Buenos Aires! Pricy but worth the cost: 44$ per person read more

Amazing fusion cuisine! Who would think Israeli and Argentine cuisines would mesh so well together. We ordered the ribeye steak, chicken kabob, beet root hummus, and ensaladitos and it was plenty of food for two people. The ensaladitos is a sampling of 5 or 6 different cold tapas - a perfect side for the grilled meats. Ambience is really cool and service was too notch. Don't miss out while you're in B.A. read more

FAYER - Middle Eastern Near Me - Buenos Aires, C

THIS PLACE IS NOT KOSHER. The one "kosher" meat option is prepared with all the other non- kosher meat. None of the workers tried to accommodate our dietary needs even though they used a Jewish aesthetic to attract us. If you're gonna claim to be kosher then at least accommodate the culture and religion that brought you business. read more

Short menu. No details about a dish. We asked about the meat kebab. Mentioned nothing about sauces but it came covered in it. Nobody really liked their meal. Not safe for gluten free. read more