Don Julio Parrilla
Grill · Palermo ·
Award-winning steakhouse with grass-fed beef & extensive wine
Award-winning steakhouse with grass-fed beef & extensive wine
"Its striped awning on a cute corner lures you in; step through the wooden doors and come face-to-face with all sizes of steaks sizzling on the indoor parrilla (grill). Walls covered with signed wine bottles show diners' approval; now all you want is to devour your beef, sip that Malbec, and become part of Don Julio history. You're in Argentina, in Buenos Aires, in Palermo, in a former butchery and you want steak. This is the tastiest you can find; you've come to the mecca. Grass-fed short ribs, rib-eye, skirt—all the cuts are cooked in front of you by master griller Pepe Sotelo. Simplicity is key: steak, as you want it, with fries, with salad. Let the beef—and this very Argentine experience—lead you. That's what you're here for, isn't it?" - Celeste Moure, Allie Lazar
"Synonymous with the best meat in Argentina, this steakhouse couples a One MICHELIN Star pedigree with a sustainability focus built on regenerative livestock farming, with herd rotations that let soils rest and recover. Founder Pablo Rivero argues the meat-and-climate debate should be science-based, pointing to Argentina’s pasture-raised cattle. The Comarca Don Julio farm, 90km from Buenos Aires, raises Hereford and Aberdeen Angus and supplies vegetables grown for diversity and seasonality. Each summer the joyful Tomato Festival lays out thousands of kilos of heritage tomatoes on planks along the pavement for neighbors to choose and take home, underscoring a deep connection to land and community." - The MICHELIN Guide
"Ranked No. 10 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"A trendy neighborhood filled with boutique shops, cafes, and galleries. It's known for its resemblance to New York's SoHo and is a hub for fashionable dining and nightlife."
"Much more than just a restaurant, Don Julio has developed into an institution for grilled meat. In Argentina, cooking on the ‘parrilla’ has acquired a cultural status that is now branded into the DNA of its people, hence the constant flow of gastronomes to this restaurant that has mastered the art. Under the auspices of Chef Guido Tassi, Don Julio focuses on the best ingredients, strong technique and even the type of charcoal it uses… all of which combine to honour this culinary technique with superb execution." - MICHELIN Guide