Don Julio
Buenos Aires, Argentina
⭐1 Star
The Experience
From Michelin Guide
There are very few people who haven’t heard of the Don Julio restaurant and Pablo Rivero, the owner-chef at one of the world’s best “parrillas”. Walking through the door of this restaurant, where it is always difficult to book a table, is akin to immersing yourself in the culinary culture of Argentina, and enables you to understand its passion for meat, which is seen here as a family legacy (Pablo’s grandmother was a butcher and his parents cattle breeders). They have attained this level of excellence thanks to the exclusive mixed ageing process used, their assiduous selection of meat (Hereford and Angus breeds), and their concept of sustainability and regenerative breeding. The philosophy here is that of a classic steakhouse, although this idea has evolved to include added gastronomic undertones. The meat display counter is a truly spectacular sight, enhanced by the “V-shaped” grill to ensure that no fat drips on to the embers to alter the flavour from smoke from the white quebracho charcoal. The wine cellar, which is focused around Argentinian wines, includes some real jewels!
Unique Things
From Visitor Experiences
- Unique Grill Design: Don Julio uses a V-shaped grill to cook steaks over white quebracho charcoal, ensuring that no fat drips onto the embers, which could alter the flavor with smoke.
- Community Projects: The restaurant is part of a larger community project that includes a nearby butcher's shop and a square-turned-biodynamic-garden, reflecting its commitment to regenerative farming.
- Wine Cellar and Diner Engagement: The restaurant features a cellar with 60,000 bottles of wine, and the walls are adorned with countless wine bottles bearing messages from previous diners, creating a living memory of shared experiences.
Ingredient Stars
From Visitor Experiences
- Heirloom Tomatoes: Featured in Don Julio's famous heirloom tomato salad, these tomatoes highlight the restaurant's emphasis on seasonal ingredients and organic farming practices.
- Grass-Fed Aberdeen Angus and Hereford Beef: Sourced from their own farm, this beef is renowned for its quality and is used in various signature cuts, such as rib-eye and T-bone steaks, aged to perfection.
- Organic Asparagus and Peppers: These seasonal vegetables are grilled to perfection, showcasing the restaurant's focus on using fresh, organic produce from their farm.