Born, raised and based in Buenos Aires, Mica Najmanovich is one of the young female upcoming chefs of Argentina. Trained as a pastry chef, this 30-year-old cook owns and runs ANAFE together with her partner in life and in business, Nico Arcucci. Inspired by her Jewish upbringing and her time in Australia, her work has the confidence and precision of an experienced chef and tastes like everywhere and nowhere at the same time. Known for her innovative approach to dish designing, Mica is a relentlessly creative chef. Meticulous up to the bone, she lives for the thrill of cooking.
In the three short years since it first opened, cosmopolitan restaurant Anafe in Buenos Aires has spread its wings. In 2018, Micaela Najmanovich and Nicolás Arcucci partnered up to create a small supper-club concept in Colegiales, which has become a fully-fledged and thriving restaurant since 2020. The winner of the American Express One To Watch Award 2021 is now taking the industry by storm from its trendy corner of the Argentine capital.
Anafe is a tale of many cities. Najmanovich and Arcucci, who are partners in both life and business, have taken inspiration from their heritage and travels all over the world: Najmanovich trained in Australia and Argentina, while Arcucci’s Italian and Spanish influences shine through in each of the small plates.
Diners are whisked around the globe with every mouthful, with the likes of glazed pork ribs with gochujang and Vietnamese carpaccio of tataki sliced beef, melon, jalapeño and peanuts. The profiterole has already become a favourite, comprising crispy Paris-Brest filled with praline semifreddo and oozy caramel sauce.
The 50-seat restaurant retains an intimate atmosphere. Tall ceilings and cream-coloured décor effuse a relaxed vibe, allowing the food to take centre stage.
Putting their artistic minds together, Najmanovich and Arcucci are dedicated to meticulous technique and perfect flavour, both reflected in the carefully laid-out menu. Organised by small to large and cold to warm dishes, the food has been crafted with a view for sharing, while the staff are always on hand to delve into the origins of each dish.
Awards & Press
- World’s 50 Best