Don Julio

Don Julio has occupied a corner building at Guatemala 4699 in Buenos Aires' Palermo neighborhood since 1999, when Pablo Rivero and his family opened what would become one of Argentina's most celebrated parrillas. The restaurant entered The World's 50 Best Restaurants list — the first Argentine parrilla to receive that distinction — yet retains the warmth of a neighborhood institution rather than the stiffness of a destination venue. The dining room features exposed brick walls lined with hundreds of wine bottles, closely spaced tables, and warm amber lighting suited to long, unhurried dinners. Dress is smart-casual and the atmosphere is celebratory without being ceremonial.

The menu is anchored by exceptional beef sourced from select ranches across the Argentine Pampas. The bife de chorizo, a thick-cut sirloin grilled over quebracho hardwood coals, is the restaurant's most emblematic order: a deeply caramelized crust giving way to a yielding, intensely flavored interior. The entraña (skirt steak) is prized by regulars for its smokier character and clean fat. Offal cuts — mollejas (sweetbreads) and chinchulines (small intestines) — appear on the grill and reward those engaging with the full Argentine parrilla tradition.

The wine programme is extraordinary for a steakhouse. The cellar holds over 14,000 bottles including rare Argentine vintages spanning several decades, with particular depth in Mendoza Malbec and Cabernet Franc. The sommelier team guides selections across all price points; the collection is not exclusively composed of trophy bottles. Reservations are essential and typically require four to six weeks' notice for weekend evenings; weekday lunch is somewhat more accessible. A walk-up waitlist operates nightly — arriving before 7:30 PM gives the best chance of a same-evening table.