The globally recognized restaurant Don Julio, located in Palermo, Buenos Aires, Argentina, is renowned for its authentic Argentine parrilla. Since 2020, it has consistently ranked among the World’s 50 Best Restaurants. It is ranked No. 10 in the World’s 50 Best Restaurants 2024 and No. 3 in Latin America’s 50 Best Restaurants 2023. This year, it earned the top spot in the World’s 101 Best Steak Restaurants list (https://www.worldbeststeaks.com/). It is also worth mentioning that Don Julio was awarded one Michelin star for its high-quality cooking in 2024 and also received a sustainability star. With its expertly grilled meats, sourced from the finest local farms, Don Julio has become a must-visit destination for food enthusiasts and travelers alike.
Founded by Pablo Rivero in 1999 and named after his grandfather, Don Julio, the restaurant reflects a rich family legacy rooted in the culinary arts. Pablo’s grandmother was a butcher, and his parents were cattle breeders, highlighting the deep connections to Argentine meat traditions.
Argentine beef is renowned worldwide, largely due to the country’s vast grasslands and traditional cattle-rearing practices. Asado, the beloved barbecue tradition, showcases various cuts grilled to perfection, often enjoyed in the company of family and friends. Complementing this meaty feast are Argentina’s world-class wines, particularly Malbec, which flourishes in the country’s diverse terroirs. Together, they create a culinary experience that reflects Argentina’s passion for flavor, tradition, and community.
At Don Julio, only locally sourced, grass-fed Angus and Hereford cattle are served, primarily featuring dry-aged beef that is aged for 21 days and grilled on a bespoke multi-level wood grill.
Before your visit make a reservation:
There are two options for entering the restaurant: with a reservation or without one. I highly recommend making a reservation in advance. I booked my table two months ahead, so securing a spot 30 to 60 days in advance should be sufficient. The alternative option requires you to wait in line and inquire if there is a free table for the day, as they always keep some space for walk-ins. However, you don’t want to beg for a table and risk missing out on the experience, so it’s best to make your reservation here. Please note that you will need to provide your credit card information when making the reservation; a fee of 70,000 ARS will be charged only if you do not show up.
The experience itself (approximately 2.5-3.0 h):
As you approach the location, you’ll be greeted by the iconic building adorned with a green and white canopy, clearly marked so you’ll know you’re in the right place. You will likely notice the line, which is the same for both guests with and without reservations. If you’re visiting without a reservation, be sure to arrive before opening hours to be first in line. Everyone waits in the same queue, and when it’s your turn, you’ll present your reservation, and they will escort you to your table. During winter, it’s best to sit inside, as the outdoor seating doesn’t provide the full experience. While you wait, you’ll also receive a complimentary glass of prosecco.
Once seated at your table, complete with a soft white apron, clean cutlery, and a sharp knife designed for cutting steak, you will receive two menus plus three additional paper menus. One menu is for food, while the other covers wine and beverages. The paper menus provide options for a vegan menu, a six-course meat menu, and a nine-course meat menu. I would like to express my opinion that the vegan menu should not be offered at a parrilla restaurant.
Ambiance: The atmosphere is pleasant, with an open grill where you can watch the meat being prepared. The chefs are constantly cutting meat, so at any time, you can see perfectly seared steaks on the kitchen counter. They will be happy to greet you and allow you to take all the necessary photos of the meat being prepared.
The experience begins with a hot towel for you to place on your lap, quickly followed by a welcoming minced meat empanada. Though they don’t explain the ingredients or the dish itself, it’s a nice courtesy. Shortly after, fresh bread arrives at the table, served with olive oil from Patagonia. However, the olive oil did not meet the expected taste standards (virgin, cold-pressed), instead tasting more like a blended oil, which was hard to confirm as there was no label indicating its quality. I should mention that it’s difficult to find cold-pressed olive oil in Argentina, especially in restaurants, as blending it with vegetable oil is a common practice. Alongside the bread, you’ll also be served chimichurri, salt, and criolla sauce.
Next, you can order à la carte or choose from one of the three pre-set course menus. In my case, I ordered morcilla (blood sausage), provoleta de leche cruda (raw milk provolone cheese), broccoli sprouts, and a bife de cuadril (top sirloin cap) to assess the fat on the steak. I paired the meal with a glass of Malbec wine.
Is the steak’s flavor worth the visit?
Yes, the steak (meat overall) in Don Julio is absolutely worth your time and money. As you dine at various restaurants, you realize that each one has its own approach to cooking meat. Don Julio Parrilla truly listened and prepared it by the book. I ordered it rare, which is often overcooked elsewhere, but here it was perfectly grilled and served at the right temperature. The flavor of the grass-fed cattle was exceptional, earning them all the compliments. I would rate the meat 5 out of 5. The fat had the perfect level of crispiness, despite the short grilling time. As a starter, is worth ordering morcilla. It’s a creamy, flavorful quality product that you will enjoy if you’re a fan of blood sausage.
However, I cannot say the same for the side dishes. The provoleta was excessively salty, lacking the distinct flavor of raw milk, only seasoned with dried Mediterranean spices. It was not much different from what you might find in lower-tier restaurants. I would expect the cheese to be more runny and flavorful. Additionally, the broccoli sprouts were overly burnt, making them quite unenjoyable—I left more than half on the plate.
I must admit that I am not a dessert fan, as they often disappoint my taste. Unfortunately, this one was no exception. The pancakes with dulce de leche were too sweet and chewy. There was an overdose of dulce de leche, and I had to squeeze almost all of it out. Overall, it was too sweet and not an enjoyable experience, so I would skip it next time. The presentation was the only redeeming aspect, as the pancakes were neatly rolled.
As I reflect on my personal experience, I want to highlight the Argentine hospitality, where you are offered a wealth of complimentary food without any extra charge. The complimentary items included a glass of prosecco, two empanadas, bread, sauce, olive oil, sorbet, and dulce de leche praline—a generous assortment indeed. I must admit that at Don Julio, they truly know how to treat their guests. I have never experienced such warmth and hospitality in other countries or restaurants.
Price: It is very affordable for tourists, though slightly less so for locals. The meat and wine are worth every cent and more, but the vegetables and dessert were disappointing. You can enjoy the entire experience for around 50 EUR/55 $ per person, including the tip (depending on the quality of wine you choose)
Throughout the entire experience, I missed some descriptions or explanations regarding the food and wine. Even though I spoke fluent Spanish, the staff did not attempt to provide any details. However, the waiters were nice and respectful. At one point, they brought me sorbet with the pancakes, and I initially thought they had messed up my order. I wasn’t in the mood for lime sorbet in the winter, but it turned out to be complimentary.
Before getting the bill, they also serve you a dulce de leche praline, which is sadly no better than what you might find in stores. They offer many complimentary items, but at the end of the day, the steak is the star of the restaurant. So, be sure to indulge in that flavorful, grass-fed, mouth-melting meat paired with some of best Argentine wines.
For those who cannot secure a reservation or find the budget too high, they offer an excellent online steak shop. If you’re able to prepare the meal yourself and can’t get a table at the restaurant, consider purchasing the steak and preparing it at home.
We have reached the end of the Don Julio review. In short, it is a haven for every meat lover, so don’t hesitate to reserve a table when in Buenos Aires.
Love, Katja
Travel Tip Tab 