Don Julio

"1:30 PM - This is a 1-star Michelin restaurant and is listed as #10 on the World's 50 Best Restaurants (as of 2024). They are known for their high-quality steak (they only use grass-fed Aberdeen Angus and Hereford cattle) The experience started off with complimentary champagne. We ordered one of the Malbec wines, but it wasn't great. We then got complimentary appetizers: 1 tomato to share, a small empanada each, and bread. We ordered additional appetizers: the cheese plate and eggplant. The cheeses were surprisingly good, except the blue cheese one (I personally don’t like super pungent cheeses). I didn’t like the eggplant since it was too sour. For the meats, we got the 1/2 short rib and entrecot and ordered medium rare. They provided sauces on the side. I didn’t really like the short rib. It was too fatty and not tender. The entrecot was solid, but wasn’t mind blowing. A few bites were tasty, but other parts were drier and were on the well-cooked side. The entrecot was huge, so I was stuffed. For dessert, we got the papaya and cheese. The papaya was very sweet. To end the meal, they gave us this chocolate-covered dulce de leche dessert, which was also very sweet. I still enjoyed it cuz it was chocolate. Overall, I don’t think this spot is worth the price. The meats weren't super memorable"

"1 Michelin Star and Taste Atlas - "There are few people who have not heard of the Don Julio restaurant and Pablo Rivero, the chef-owner at the helm of... one of the best grills on the planet! Walking through the doors of this restaurant, where it is not easy to get a table, means immersing yourself in Argentine culinary culture and understanding their passion for meat, which is seen here as a family legacy (Pablo's grandmother was a butcher and his parents were cattle ranchers). How have they achieved excellence? Thanks to their exclusive mixed maturation process, the selection of animals (Hereford and Angus breeds), their concept of sustainability and Regenerative Livestock Farming... The philosophy is that of a classic grill, although evolved and with gastronomic overtones. They present a cut counter that is a spectacle, a "V" shaped grill so that the fat does not fall on the embers producing smoke, white quebracho charcoal that does not alter the flavours... and a wine cellar, focused on national wines, which treasures authentic gems." "

"When it comes to steak houses in Buenos Aires, Don Julio is a name that often pops up in conversation. It's been named one of the best steak houses in many publications which explains the constant crowd here. Surely, you will have an amazing experience at Don Julio which is highly praised for it's tradition method of cooking juicy steaks. Their renowned entraña and vacío are particularly popular choices. I have to admit though, I never dined here because I was turned off from popularity (when I'm hungry I don't want to wait!) and locals opinions seem to think it may be a bit overhyped. Nevertheless, I added it to this list for you to go and see for yourself. Is it really the best steak in Buenos Aires? You decide! "