Don Julio

All of Don Julio's meat comes from grass-fed Aberdeen Angus and Hereford cattle grown outside of Buenos Aires. To reach optimum maturation, it must be kept in a climate-controlled refrigerator for at least 21 days. The beef is then cooked on a traditional "V" iron grill by grillmaster Bienvenido 'Pepe' Sotelo. For the full experience, pair with a lovely Malbec.

While Don Julio serves almost every part of the cow, owner Pablo Rivero suggests house cuts such bife de cuadril (rump steak) and entraa (thigh steak) (skirt steak). Start with the fried beef empanadas and crispy mollejas (sweetbreads) that are delicately seasoned with lemon juice and salt.

Its striped awning on a cute corner entices you in: enter through the wooden doors and into a world of sizzling steaks of various sizes on the indoor parrilla (grill). Signed wine bottles adorn the walls, indicating that guests have given their approval; now all you want to do is eat your steak. Fortunately, this is the best you'll find—you've arrived at the Mecca.

Don Julio is a gorgeous steakhouse with an exceptional wine list, and it is one of Buenos Aires' most well-known parrillas.

The best parrilla in Buenos Aires is a hotly contested title, but Don Julio is unquestionably in the race, with consistently faultless cooking and a smooth operation. This isn't a hidden gem, but it's popular for a reason.

Rate: 4.6/5.0, 10,111 Google reviews

Address: Guatemala 4691, C1425 CABA, Argentina

Website: https://www.parrilladonjulio.com/