Don Julio: the parrilla named the world’s best three times
By Thiago Freitas · The Prime Traveler
Michelin: edition indicated above. World’s 50 Best: best historical position, with the year of achievement.
A reservation secured four months ahead, crisp empanadas and unforgettable meat. Our family visit to Don Julio in Buenos Aires in December 2022.
Of all the reservations I've tried to get on my gastronomic trips, Don Julio's was the most difficult. For our December 2022 visit, I got the table four months in advance. Even before arriving in Buenos Aires, that meal already had an important place in the itinerary.
Expectations were high. At the table, there were very crispy and well-seasoned empanadas, a fantastic strip asado and ancho steaks that perfectly nailed the juiciness, degree of cooking and temperature. It's one of those experiences that leave a very concrete memory: meat.
A corner of Palermo that calls for planning
Don Julio is on the corner of Guatemala and Gurruchaga streets, in Palermo Viejo. The restaurant's reputation can also be seen outside, where fighting for a table is part of the experience of those who arrive. The Argentine parrilla tradition finds demand there from many parts of the world. [1]
In addition to reservations, the restaurant received some of the people who arrived without an appointment. The queues, however, were huge. My recommendation after that visit is simple: book in advance. If you want to get a table without a reservation, arrive very early and be prepared to wait.
During our visit, there was a nice gesture for those waiting: Chandon sparkling wine offered by the restaurant. The photograph of the glasses in front of the sign captures this beginning of the experience. Even with the movement on the sidewalk, there was already a way to welcome people.
Empanadas deserve attention from the first bite
The starter empanadas were very crunchy and super well seasoned. The golden dough, with small bubbles on the surface and a well-marked edge, appears like this in the photograph. The filling was visible after the first bite.
It's worth paying a little attention to this starter, even when you want to get to the meat. It was a wonderful part of our meal and helped create the rhythm of a table where there was time to eat, talk and enjoy the company.
Asado de tira: flavor, fat and degree of cooking in balance
The strip asado was fantastic. The flavor of the meat, the presence of fat and the degree of cooking were in a very happy balance. It was one of the dishes that best explained, for me, Don Julio's reputation.
When presented, the cut came with visible bones and grill marks on the surface. There was little between us and the main ingredient. The pleasure was precisely in eating meat of the highest quality, prepared with the precision it deserved.
What stays with me is how well the dish worked as a whole. The fat carried flavour, the cooking brought out the meat at its best, and every bite made sense in this approach to the parrilla. It was food that made us want to keep eating, slowly and without hurry.
Ancho steak: juiciness and just the right temperature
The ancho steaks were also wonderful. Juiciness, temperature and doneness came as we expected. The surface marked by the grill and the thickness of the cuts gave the presentation that appearance that makes conversation stop for a few seconds when the dish arrives.
This was a meal that reinforced the value of the quality of the product. The asado de tira and the ancho had their particularities, and both delivered what had led us there: a remarkable experience with Argentine meat.
The grill on display is part of the show
The barbecue area is one of the most photogenic spots in the restaurant. In the video, the exposed cuts, the bench and the team's work appear. Seeing the pieces that arrive on the grill up close gives another dimension to what will then be served on the plate.
It's easy to understand why so many people want to record this moment. The pieces of meat and the movement of those who work there arouse curiosity. I especially liked this transparency: the product and the way to deal with it are visible to anyone who visits the restaurant.
An experience reserved for aged meat cuts
At the time of our visit, there was also an internal VIP area, upon reservation, where it was possible to taste aged cuts of beef. It was another possibility within the restaurant, aimed at those who wanted to delve deeper into this universe.
For a next visit with this interest, it is worth consulting the restaurant directly about the experience available and the specific reservation. Planning helps you choose the table and type of meal that best suit your trip.
The best in the world: the recognitions and their dates
When we were there, in December 2022, Don Julio was already in 14th place in that year's The World’s 50 Best Restaurants. The competitive table we found was part of an already well-established international reputation. [2]
In the following years, the restaurant was voted number 1 for three consecutive editions of the World’s 101 Best Steak Restaurants, from 2023 to 2025. In 2026, it became part of the Hall of Fire — Best of the Best, a distinction created by the ranking itself to recognize this trajectory. It is from this award specializing in meat restaurants that the title of best steakhouse in the world comes. [3]
The Michelin recognition came after our trip, in the inaugural selection of Buenos Aires and Mendoza for 2024, which awarded Don Julio a star and also a Green Star. The restaurant maintains a star Michelin in the 2026 selection. In the world list of the 50 Best of 2025, it was in 10th place. [4] [5] [6]
A large table for family living
One of the things I like most about Don Julio is the possibility of going with the family. For me, it's a restaurant capable of pleasing children and adults alike, centered around food that everyone recognizes and can enjoy together.
The quality of the meat and international fame coexist with the pleasure of a shared meal. This combination makes the address especially interesting for those who want to include a great gastronomic experience on a family trip.
From our visit we had the crispy empanadas, the strip asado, the ancho steaks and the image of the parrilla at work. A remarkable experience and unforgettable meat, which justified the space reserved for Don Julio on the trip.
Your next trip can start by booking
Getting a table four months in advance reminded me how much gastronomy can influence travel planning. When there is a restaurant that we really want to visit, it is worth organizing the dates and tours in order to enjoy the meal without rushing.
The Gastrotrip from The Prime Traveler uses this care to create personalized gastronomic itineraries. We consider your tastes, family composition, destinations, hotels and dates, with reservations always subject to the availability of each house.
Make the tables you want to visit part of your next trip. Discover Gastrotrip from The Prime Traveler and order your personalized gastronomic itinerary.