The full Don Julio menu — the Palermo parrilla that sits at No. 10 on The World's 50 Best Restaurants 2025 and holds a Michelin star and Green Star. Below: the signature dishes, a guide to every beef cut (ojo de bife, the three bife de chorizo styles, vacio, entrana and more), the achuras (grilled offal), the starters and the legendary all-Argentine wine cellar — plus how to plan a visit. Founded by Pablo Rivero in 1999; grass-fed beef, wood and charcoal.
Signature items
The things people most want to know before booking the table — the most famous dish, the signature cut, what arrives on the house, and what to drink.
Grilled crisp over the coals — among the most-ordered dishes in the house.
Grass-fed ribeye and the three bife de chorizo styles (angosto, ancho, mariposa).
Complimentary beef empanadas and a welcome glass of Argentine espumante.
From a cellar of ~15,000 bottles and ~1,000 references; walls lined with signed Malbecs.
An asado at Don Julio moves in courses — a shared opening off the grill, the achuras, then the cuts. Here's the shape of the menu.
The traditional way an Argentine asado begins — shareable, off the grill.
Grilled offal — a prized and very Argentine part of the meal.
All grass-fed beef, grilled over wood and charcoal by the asadors.
All grass-fed and grilled over wood and charcoal. If you only know "ribeye" and "sirloin", here's how the Argentine cuts map — listed roughly from the house signatures down.
Achuras are a prized part of any Argentine asado. The mollejas — sweetbreads, grilled until crisp — are among the most-ordered dishes in the house.
A quick reference for the Spanish menu terms you'll see at Don Julio and any Buenos Aires parrilla.
| Spanish term | What it means | On the menu |
|---|---|---|
| Parrilla | Grill / steakhouse | Don Julio is a parrilla |
| Achuras | Grilled offal | Mollejas, chinchulines, rinones |
| Mollejas | Sweetbreads | Signature starter |
| Provoleta | Grilled provolone disc | Classic vegetarian starter |
| Bife de chorizo | Sirloin strip steak | Angosto / ancho / mariposa |
| Ojo de bife | Ribeye | House signature cut |
| Vacio | Flank / bavette | Slow-grilled asado cut |
| Entrana | Skirt steak | Off-menu favourite |
| Embutidos / Fiambres | Cured meats / charcuterie | Starter board |
All seven sections of the Don Julio menu with item counts.
Don Julio's cellar holds roughly 15,000 bottles with about 1,000 references on the list, of which around 400 are Argentine. Malbec is the backbone — spanning Mendoza's high-altitude vineyards down to Patagonia — alongside Cabernet, Bonarda, Torrontes and Argentine sparkling wines.
The restaurant's walls are famously lined with signed Malbec bottles left by guests over the years, a running record of the meals shared there. A welcome glass of sparkling wine arrives with the empanadas when you sit down.
Pablo Rivero opened Don Julio on the evening of 29 November 1999, at the age of 20. His family had run cattle until their ranch failed in the mid-1990s and they moved to Buenos Aires; a family friend, Julio Cogorno, offered them a room above a struggling Palermo restaurant, which Rivero took over and renamed in tribute — Don Julio.
The restaurant kept the corner-bodegon feel while obsessing over sourcing: grass-fed beef, an in-house dry-ageing and butchery program, and an asador team grilling each cut to order over wood and charcoal. In 2024 it earned a Michelin star and a Green Star in the Guide's first Argentina edition, and it has been ranked the best restaurant in Latin America and No. 10 in the world (2025).
Don Julio sits on a corner in Palermo Viejo (Palermo Soho), in a converted family home with the grill as its centrepiece. It's one of the most in-demand tables in Buenos Aires — reserve well ahead through the official site. An adjacent carniceria (butcher shop) sells the same cuts to take home.
Reserve and confirm current hours at parrilladonjulio.com.
If you're exploring parrilla and steakhouse menus, these are the closest comparisons on Menupedia.
Quick answers about the menu, the cuts, the wine, prices and how to visit.
Don Julio is a celebrated Argentine parrilla (steakhouse) in the Palermo neighbourhood of Buenos Aires, at Guatemala 4699. Founded in 1999 by Pablo Rivero, it specialises in grass-fed Argentine beef cooked over wood and charcoal, served alongside achuras (grilled offal), provoleta, empanadas and a deep all-Argentine wine list. It holds a Michelin star and a Green Star, and was ranked No. 10 on The World's 50 Best Restaurants 2025.
Don Julio is famous for its grass-fed beef and the craft of the asador (grill master). Signature dishes include the mollejas (grilled sweetbreads), provoleta, and prime cuts such as ojo de bife (ribeye) and the various bife de chorizo cuts. It's also known for an exceptional Argentine wine cellar of around 15,000 bottles and for the complimentary beef empanadas and sparkling wine offered to guests on arrival.
Don Julio is a fine-dining steakhouse ($$$). Exact prices are quoted in Argentine pesos (ARS) and change frequently due to inflation and exchange-rate movements, so we do not publish per-item figures that would quickly go stale (some price menus circulating online have been publicly disputed by the restaurant as inaccurate). International coverage has put a typical dinner with wine in the region of roughly USD 100–150 per person, but this shifts — confirm current pricing directly with the restaurant when you book.
Yes. Don Julio received a Michelin star in 2024, the first year the MICHELIN Guide covered Argentina, and was also awarded a Michelin Green Star recognising its sustainability and sourcing. It is one of the most decorated parrillas in the world.
Achuras are grilled offal — a traditional and prized part of an Argentine asado. At Don Julio the achuras include mollejas (sweetbreads), mollejas de corazon (heart sweetbreads), chinchulines (small intestine) and rinones (kidneys). The mollejas in particular are among the restaurant's most-ordered dishes.
The cuts include ojo de bife (ribeye), three styles of bife de chorizo (angosto/narrow, ancho/wide and mariposa/butterflied), bife de lomo (tenderloin), bife de cuadril (rump), vacio (flank/bavette), asado de tira (short ribs) and the much-loved entrana (skirt steak). All beef is grass-fed and grilled over wood and charcoal by the restaurant's asadors.
Strongly recommended. Don Julio is one of the most in-demand tables in Buenos Aires and books out well in advance, especially since its World's 50 Best and Michelin recognition. Reserve through the official site at parrilladonjulio.com. Walk-ins may wait at a nearby bar, but a booking is the reliable route.
Don Julio is at Guatemala 4699 (esquina Gurruchaga), Palermo Viejo, Buenos Aires. It is open daily — lunch roughly 11:30–16:00 and dinner roughly 19:00–01:00. Hours can change; confirm on the official site before you go. The restaurant also runs an adjacent carniceria (butcher shop).
Yes — it's one of the strongest Argentine wine destinations in the country. The cellar holds roughly 15,000 bottles with about 1,000 references on the list, of which around 400 are Argentine. Malbec is the backbone, spanning Mendoza high-altitude vineyards through Patagonia, alongside Cabernet, Bonarda, Torrontes and Argentine sparkling wines. The walls are famously lined with signed Malbec bottles left by guests.
Full menus, signature dishes and visiting details for restaurants worldwide — steakhouses, fine dining, fast food and local spots. New restaurants added on a rolling basis.
Browse the directory → How we work