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Don Julio

Buenos Aires

Classic steaks, a huge number of Argentine wines and a true master at the grill

On the Pass

Guido Tassi

Back in time: Pablo Rivero opened Don Julio in 1999 when he was in his early 20s. It started life as a neighbourhood parrilla, or steakhouse, and today the family-run restaurant represents Argentina on the biggest gastronomic stages with Rivero’s unmatched passion for organic agriculture and local produce.

Sustainability leads the way: All the vegetables used at Don Julio are grown organically in its own fields. Owner and sommelier Rivero works alongside executive chef Guido Tassi to design the menu ‘around the seed’, focusing on seasonal availability and local crops. The beef is also chosen carefully: Don Julio only uses grass-fed Aberdeen Angus and Hereford cattle for the best steaks and incredible artisan charcuterie.

Help me choose: The restaurant uses almost every part of the cow in its a la carte menu, which features dishes such as morcilla (blood sausages) and steer sweetbreads. Starters include the likes of homemade salami, Argentine artisanal cheeses and the unmissable beef empanada. Rivero recommends a house cut, but everything is available, from a bible-thick rib eye, to tenderloin or T-bone. To keep the balance, order one of the seasonal salads.

Wine and dine: Besides the speciality steaks, Don Julio proudly offers an extensive range of top-quality wines: the restaurant’s cellar holds more than 14,000 Argentine labels. To display the magnificent collection, the 19th-century building’s interior walls are lined with empty bottles, converting the rustic space into a welcoming wine sanctuary. Diners can leave their personal mark by signing and writing messages on the labels. With so many options, it’s a tough choice, so leave it to the expert: Rivero is the winner of the Beronia World's Best Sommelier Award 2024 for The World’s 50 Best Restaurants.

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