Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Traceability as the foundation of everything
The meat at Don Julio's involves much more than meets the eye. Every detail matters, from the origin of the beef, its breed, the rearing method and the feed.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Honoring the barrio
After more than 20 years in a corner of Palermo, where its founder used to live, a long-standing claim to the place has become ingrained in its values.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
All together as one
Before each service, the restaurant's team meets to coordinate the strengths of the shift.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
The secret to perfect meat is a combination of the right temperature and cooking time, two variables that the grill master manages with expertise.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
Hospitality like home
The Don Julio experience begins with a welcome glass of Prosecco.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Meet the butcher
The restaurant's center of operations is located in its own butcher shop half a block away. The meat is matured in cold rooms for optimal flavor and tenderness.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
The crème de la crème
Sweetbreads, served golden and creamy, are one of the most traditional items coming from this steakhouse.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Always medium rare
The meat is cooked to order and there are no premarked cuts.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
Happy diners
Don Julio works hard at building rapport with its clientèle and is ranked as the best restaurant in Latin America, thanks to the care given to each stage of the culinary process and the quality of the food served.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Unmissable
This steakhouse, which has welcomed artists and presidents from all over the world, is a must for any tourist visiting Buenos Aires.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Aged wines
With more than 1,500 labels, its cellar is one of the largest in the country. It holds a blind tasting every year to renew its wine list.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Goat provoleta with organic tomato
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
One last finishing touch and off to the table
All the vegetables are grown in the restaurant's own organic gardens in the city of La Plata, about 30 miles from the restaurant.
Restaurant y parrilla (2021-01-23/2021-01-24) by Julián GómezGustar
There is huge demand for each seating and it's important to get there early to secure a table, although the most organized diners prefer to book online.
Restaurant y parrilla (2021-01-23/2021-01-24) by Leo LibermanGustar
Nothing is hidden at Don Julio's. On the contrary, having everything on display provides a window into the tiny cogs that keep the machine running with precision.
