The most celebrated parrilla in Buenos Aires, on the corner of Guatemala and Gurruchaga in Palermo. Don Julio has been on several world restaurant lists, which has made it difficult to get a table without booking weeks ahead — a genuine sacrifice of the spontaneity that makes parrilla dining in Buenos Aires what it is. The wine list is one of the best in the city, covering Argentine producers from Mendoza, Patagonia, and Salta with real depth.
The cuts are excellent; the tira de asado (cross-cut short ribs) and the bife de chorizo (sirloin) are the standards. The mollejas (sweetbreads) are grilled to a crisp exterior and served as a starter. Prices have climbed as the reputation has grown; it is now significantly more expensive than comparable quality in less prominent parrillas in the same neighbourhood.