Don Julio, the Buenos Aires Parrilla Ranked First for Steak
Buenos Aires · FOOD & DRINK
Don Julio sits on the corner of Gurruchaga and Guatemala in Palermo Viejo, behind pink walls and wooden windows. It has been named the world’s best steak restaurant three years running.
What Don Julio is
It is a parrilla, the Argentine grill house built around a wood or charcoal fire and a rack of beef cuts. The format is ordinary in Buenos Aires; the execution here is not.
The restaurant occupies a corner site in Palermo Viejo, with pink walls and wooden window frames. Expansión described it on 17 August as a classic-looking room.
Pablo Rivero owns it. He came to the business as a sommelier, which is unusual for a grill and shows in the wine list.
Don Julio dry-ages its beef and works with named producers. That is what separates it from the hundreds of other grills in this city.
The award it actually holds
Don Julio has been named best steak restaurant in the world for three consecutive years. The ranking is the World’s 101 Best Steak Restaurants.
That is the current, live accolade, and it is specific to beef rather than to restaurants in general.
Three years at the top of a single-subject ranking says more about consistency than a one-off placing would.
Where it stands on the wider lists
Don Julio placed 10th in The World’s 50 Best Restaurants in 2025. That is the most recent edition of that list.
The 2026 ranking has not been published. It will be revealed in Lima on 4 November, the first South American ceremony in the list’s 24-year history.
Any 2026 position for Don Julio is therefore still unknown, whatever the tourist pages say.
What it costs
Expansión put the à la carte spend at €100 to €150 a head on 17 August. It noted that a firm average is hard to fix because the peso moves.
That is the figure as published, in euros. Argentine restaurant prices in pesos change often enough that a converted number would be out of date before it was read.
Getting a table
Reservations go through the website or by WhatsApp. Two to three weeks ahead is the guidance for landing a specific date.
Demand is steady rather than seasonal. Booking from abroad before you fly is the sensible approach.
Walk-ins are possible but the wait can be long. The bar next door takes the overflow, which is part of the ritual.
Palermo Viejo, around Don Julio
The neighbourhood is Buenos Aires at its most walkable, with low buildings, jacaranda and a bar on most corners.
It is also where most visitors stay. Don Julio is not a trek from anywhere in the district.
What a parrilla actually serves
The cuts a visitor will meet first are bife de chorizo, a sirloin, and ojo de bife, the ribeye. Entraña is skirt steak and vacío is flank.
Asado de tira is short rib cut across the bone. Chinchulines and mollejas, intestine and sweetbreads, open most traditional meals.
Ordering a steak beyond medium is possible everywhere and welcomed almost nowhere. Jugoso means rare, a punto medium.
Chimichurri arrives on the table by default. It is a herb and vinegar sauce, not a marinade, and it goes on after the meat is cooked.
Frequently Asked Questions
Where is Don Julio in Buenos Aires?
At Guatemala 4699, on the corner of Gurruchaga and Guatemala in Palermo Viejo. The room is recognisable by its pink walls and wooden window frames.
What award does Don Julio hold?
It has been named the world’s best steak restaurant for three consecutive years by the World’s 101 Best Steak Restaurants ranking.
How much does dinner cost at Don Julio?
Expansión put the à la carte spend at €100 to €150 a head in August 2026. It noted that a firm average is difficult because the Argentine peso moves.
How far ahead do I need to book?
Two to three weeks to get a specific date. Reservations are taken online and by WhatsApp.