Update June 9 2026
Don Julio steakhouse is probably the most internationally acclaimed restaurant in Buenos Aires – if not in Argentina. The accolades, at this point, require a list of their own: a Michelin Star and a Michelin Green Star for sustainability, both earned in 2024 when the guide arrived in Argentina for the first time. #10 in The World’s 50 Best Restaurants 2025. Best Restaurant in Latin America in both 2020 and 2024, and back on the podium at #3 in 2025. #1 on the World’s 101 Best Steak Restaurants list in 2025. And owner-sommelier Pablo Rivero, who built this place with his family, was named Latin America’s Best Sommelier in 2022 and then went on to claim the same title at the global level in 2024.
We mention all of this not to overwhelm, but because it genuinely matters for context: Don Julio is not a restaurant that became world-famous by accident. It got there through a very specific set of convictions held over a very long time.
The restaurant opened 25 years ago when Palermo Soho (then better-known as Palermo Viejo) was still a quiet, residential area. Now, long lines of tourists and locals wait outside every evening to get a table at arguably the best parrilla (steakhouse) in Argentina.
The philosophy
Nearly everything on the menu comes from the restaurant’s own farm outside Buenos Aires. The beef — Aberdeen Angus and Hereford cattle, farmed according to regenerative practices — is butchered and aged entirely in-house. The vegetables change with the season: asparagus, artichokes, sweet potatoes from the same land. The sausages and charcuterie are made on the premises. This is not a trendy claim to farm-to-table credentials; it is how the Rivero family has always operated, long before sustainability became a marketing category.
It’s worth noting in this context: Don Julio is one of our picks in the Michelin Guide Palermo round-up, but it stands somewhat apart from the rest of that list — a traditional parrilla that earned a star not through reinvention, but through the relentless perfection of what it already was.
What to order
Navigating the menu can feel like a masterclass in beef anatomy, but you can’t go wrong by anchoring your meal with these staples:
- The Entraña (Skirt Steak): Thin, intensely smoky, and impossibly tender. It sets the global benchmark for what this cut should taste like.
- The Bife Ancho (Rib-eye): The go-to choice if you want a rich, classic, and deeply flavorful steak.
- The House-Made Chorizo: A sausage crafted on-site that deserves a spot on the table before the steaks arrive.
- The Heirloom Tomato Salad: Do not skip this. It’s a deceptively simple dish that only works because the quality of the produce is flawless.
As for the wine, you are in world-class hands. The cellar is a deep dive into Argentina’s finest terroirs, with an incredible selection of Malbecs and Torrontés. Don’t feel pressured to know your vintages; the sommelier team is incredibly approachable and will guide you to the perfect bottle.
The practical reality
With fewer than 90 seats, getting a table is notoriously difficult. You’ll want to book two to three months in advance for a prime dinner slot.
If you couldn’t secure a reservation, there is a backup plan: show up early and join the sidewalk queue before opening. Don Julio is famous for its hospitality, and they routinely look after waiting guests by passing around free sparkling wine and hot empanadas on the street.
Don Julio sits in the heart of Palermo Soho. If you’re building a full night, the best bars in Palermo are within easy reach for a final drink. And if you’re mapping the broader restaurant scene in the area, our guide to Michelin-recognised restaurants in Palermo covers the full picture.