Dinner at Don Julio provided a fitting and unforgettable finale to our first full day in Buenos Aires. It’s a day that perfectly balanced exploring art, nature, and gustatory indulgence. After escaping the icy grip of winter back home, we basked in the warmth of a balmy afternoon, soaking up the sun and the energy of the city. Our cultural appetite was first satisfied by the bold, contemporary masterpieces at the Latin American Museum of Art. It was followed by a peaceful stroll through the immaculate paths of the Japanese Gardens. There koi ponds and bonsai trees offered a moment of Zen in the midst of the bustling capital. By nightfall, we found ourselves at the famed Don Julio, where the intoxicating aroma of wood-fired beef and the hum of lively conversation signaled the start of a meal worthy of Argentina’s proud parrilla tradition.
Our excitement was palpable as we approached the Michelin-starred, world-renowned temple of Argentine beef. This was a long-awaited culinary pilgrimage. We heard the stories, read the accolades, and now we were finally here, about to experience it for ourselves. At Don Julio, meat is nothing short of sacred. The kitchen works exclusively with prime cuts from grass-fed Aberdeen and Hereford Angus cattle, all expertly butchered and dry-aged to deepen flavor and tenderness. Lucky for us, it was peak tomato season, and the menu celebrated it with stunning heirloom varieties so flavorful they nearly stole the spotlight.
Founded in 1999, Don Julio is a tribute to the art of live-fire cooking. The moment you walk through the doors, your eyes are drawn to the restaurant’s centerpiece fueled by wood and glowing with intensity. It anchors the space both visually and spiritually, built around fire, precision, and passion.
The Welcome Cocktail
With reservations as coveted as Don Julio’s, we felt lucky to snag a 7 PM opening slot. Then we arrived right on time and realized that everyone else had done the same. To our surprise, 25 or more tables arrived simultaneously, creating a line that spilled down the sidewalk. What could have been chaotic quickly turned festive as staff moved through the crowd offering complimentary glasses of champagne, transforming the wait into an impromptu celebration. Within 15 minutes, we were ushered inside, but when we left later that evening, the line out front had grown even longer—and had fully evolved into a party.
Dinner at Parilla Don Julio
Carne Cortada a Cuchillo – Beef Empanada
This classic Argentine empanada is elevated by its preparation. Carne cortada a cuchillo means the beef is hand-cut with a knife rather than ground. This technique creates a far more satisfying texture—meaty, tender, and substantial with every bite, allowing the natural beef flavor to shine through. Encased in a golden, flaky pastry shell that’s baked to perfection, t arrives hot from the oven. The aroma of seasoned meat and buttery dough tease the senses, and set the tone for the rest of the meal.
Heirloom tomatoes were at their peak, and Don Julio let their natural beauty shine. Served simply with a drizzle of olive oil and a sprinkle of salt, the preparation was deliberately minimal—allowing the vibrant, juicy sun-ripened flavor to take center stage.
Degustacion de Embutidos Artisinales
Next is a trio of house-made artisanal sausages that showcased the kitchen’s mastery of bold, rustic flavors. The salchicha parrillera—a spiral sausage, was laced with chili and fennel seed, offering smoky heat and aromatic sweetness. The chorizo Valles Calchaquíes, inspired by the northern Argentine valleys, has a deep, earthy spice, while the chorizo with confit tomatoes brought a rich, subtly sweet tang that complemented the meat’s savory depth. Generously portioned, the platter was more than enough to share with a neighboring table, and came accompanied by chimichurri rojo and verde—herbaceous, garlicky, and the perfect for every bite.
Mains
We went all in on Don Julio’s signature cuts. The star of the table was a massive Entrecot—a 900-gram, tomahawk ribeye, grilled to a perfect medium rare over live fire. Deeply charred on the outside, juicy and ruby-pink at the center, it was a celebration of Argentine beef in both flavor and scale. Rich and buttery, each slice delivered the kind of primal satisfaction only a properly aged, wood-fired steak can provide.
Not pictured—but impossible to ignore—was my better half’s filet, which caused a ripple of laughter around us when I blurted out, “That’s as big as a puppy!” Our neighboring diners chuckled in agreement as the oversized cut was presented, thick and tender, seared with precision and oozing with juices. Together, the two cuts perfectly illustrated Don Julio’s devotion to showcasing beef at its boldest and best.
I entrusted the somm to choose a wine for our meal and this is the reward. Grand Vin is Los Andes “First Label”. It’s the Argentinean cousin of Château Léoville-Poyferré, 2nd Grand Cru Classé from Saint-Julien, in France. This is an exceptional Bordeaux-style blend, with an impressive tannic structure from their best Malbec, rounded, balanced and completed with Cabernet Sauvignon, Merlot, Syrah and Petit Verdot.
Pure de papa y manteca de Jersey, means silky mashed potatoes with Jersey butter. Big enough to share.
Panqueques con Dulce de Leche
Dulce de leche is the heart and soul of Argentine sweets, and folded into warm, delicate crepes, it just might be my favorite way to enjoy it in Buenos Aires. Then again… maybe it was the alfajor. No—wait—the panqueques! Rich, velvety, and utterly indulgent, the dulce de leche oozed from the soft crepes with every bite, making it nearly impossible to choose a favorite. Let’s just say I happily gave up trying.
Dinner at Don Julio was everything we’d hoped for and more—a celebration of Argentina’s live-fire grilling tradition brought to life with exceptional ingredients, generous hospitality, and a touch of theater. From the perfectly seared steaks to the irresistible dulce de leche crepes, every dish was a reminder of why this place is a global dining destination. Fully satisfied but still riding the high, we strolled down the street to Tres Monos, ready to toast the night with some of Buenos Aires’ best cocktails.