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    5.0 (1 review)

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    Mishiguene - Chicken sweetbreads and chicken liver

    Mishiguene

    4.2(81 reviews)
    4.5 kmPalermo
    $$$

    I wanted to try this restaurant ever since I knew I was going to be in Buenos Aires. I missed the…read morepopup that Chef Tomás Kalika had at Intesect by Lexus in 2019 where my son-in-law was a sous chef. This was my opportunity. I seized it. I secured a reservation for my wife and I and was not disappointed. Situated in a neighborhood not unlike Surfside in Miami, this so-called Mediterranean restaurant exceeded all my expectations. From the greeting we received upon entering; to our server, Mariano, explaining portion sizes as well as the many dishes in which my wife could order or that the sous chef could alter due to allergies; to the suggested wines that may accompany our order. I had my heart set on BABA GANOUSH appetizer and PASTRAMIED RACK OF BEEF- their signature dish; the Baba Ganoush had tomato in it so that was out for Edna but another eggplant dish was substituted and it was just what the doctor ordered. The Pastrami preparation I opted for was not available but the PASTRAMI WELLINGTON: Beef Short Rib Pastrami, Mushroom Duxelles, Swiss Chard and Dijon Mustard; Served with Date Demi-Glace and Assorted Peppercorns, I eventually ordered was to die for. Edna opted for the fish of the day which was MULLET in a fine sauce made with Pastis. For dessert, I wanted something different and we got it: PUMPKIN, BLUE CHEESE AND MISO consisting of nixtamalized Pumpkin, Blue Cheese Mousse and Pumpkin Tofee with Miso. it was a small portion but it was delicious. A few words about the ambiance: the inside was beautifully decorated; the lamps hung in a low glow to accentuate the dark wood walls; the Michelin certificates proudly hung in a discreet spot; an outdoor section had been assembled to accommodate the throngs of diners as the interior is on the small size. Geez, it was only a Monday night!

    After Roland our fantastic driver mentioned it's popularity ,Lulu, after checking the menu was GUNG…read moreHO! So we toddled over taking an extended fruit stop for cherries etc to stave off Tajo's hunger. On arrival the 2 wines I ordered were out of stock but the Luigi Borsa white wine blend they subbed was good enough to change the order from a glass to a bottle ($50,000 ARS) The mixed bread platter soon arrived as I marveled over the towel like napkins the biggest ever! After our starters of Potato Varniki for Tajo (6) we got Zhoug ...great!(10) and Wagu steak bites (7) with a chutney like condiment...meat very rare but not that beefy. Then we ordered the entrees...Seafood Farfalaj & Farm Chicken. So we waited.......& waited............& waited...........until it got so late we had to box our orders for home to put Tajo to bed .. This reminded us for the 30 minutes it took the guy at the fruit stand to pick out the cherries, wash & polish them before finally finishing the transaction...very typical of the "Portenos" (or people of the port) & their lackadaisical attitude with speedy service being from Buenos Aires When we got back to our nicely appointed AirBnb to eat, the rumor that this place was Michelin rated did not hold up to that level for us ....good..... but not sublime ...........................................maybe try again next year?

    Photos
    Mishiguene - Preparing dishes for the hordes

    Preparing dishes for the hordes

    Mishiguene - Bread

    Bread

    Mishiguene - The Sous Chef cooking away

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    The Sous Chef cooking away

    Quitopenas - mediterranean - Updated May 2026

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