Lonely Planet

"Classy service and a great wine list add an upscale bent to this traditional – and very popular – corner steak house. The bife de chorizo (sirloin steak) is the main attraction here, but the baked goat cheese provolone, bondiola de cerdo (pork shoulder) and gourmet salads are a treat as well, and portions are large."

Condé Nast Traveler

"Buenos Aires' mecca for the tastiest steak around."

Allie Lazar

"It only takes one meal at Don Julio to understand why meat and malbec hold a special place in so many Argentine hearts. For 18 years, master asador Pepe Sotelo’s grill skills helped make this wine-centric spot a major destination on the BA restaurant circuit. But over the last 12 months, renowned chef Guido Tassi has overseen a total menu revamp, informed by his travels across the country, sourcing top-quality ingredients to stand beside the prime grass-fed Aberdeen Angus and Hereford beef."

Travel + Leisure

"This knockout, family-run parrilla run by a butcher is now a Palermo classic, thanks to its perfectly seared prime cuts sourced from grass-fed cattle, impeccable service, and a top-notch wine list. The cuts to order are the entraña (skirt steak) as well as the tira de asado (short ribs), both served with fries and a simple tomato salad."

Ollie O.

"If there is something that is unique about Don Julio it’s the thick-cut steaks. They are cut about 50% thicker than steaks at most of the other steakhouses in town. First, they just taste better when they’re thick. Secondly, it’s way harder to overcook a thick steak so that when you order one medium rare you actually get one that’s medium rare. That’s how we ordered it and that’s how it came. A deep red in the center, pink toward the outer edge with a crisp seared exterior. Perfect."

Joe Mendonca

"Excellent cuts of meat and a good selection of wines are the qualities that make the gastronomic proposal of the Parrilla Don Julio. Steak was perfectly executed and a very nice portion. I opted for the boneless grilled steak medium rare, with a selection of grilled vegetables which are served with fresh bread and condiments."

Scott Stohler

"If you search “best steak houses in Buenos Aires,” Don Julio’s is likely to show up on 9 out of 10 lists. This is a well know steakhouse among locals and visitors. We understood why from the minute we walked in. The smell of the grill fills the room from the minute you walk in. Like most steakhouses you can watch the chefs trimming the slabs of meat like an artist with a paint brush during your meal. Even though this is under our backpacker budget we recommend it to all travelers."

Melissa Tse

"Cooked perfectly to medium rare, the strip steak was amazingly flavorful but it was the short ribs that took us all by surprise with its juiciness - probably the juiciest short ribs I’ve ever had!"

James Schloeffel

"This was our first steak in Buenos Aires and we were initially taken aback by the price. Don Julio is a traditional gem in the heart of trendy Palermo. With sushi, Peruvian, Armenian and even vegetarian restaurants all the rage in this part of Buenos Aires, Don Julio sticks to what it knows: big slabs of beef. After one bite of my bife de lomo (tenderloin) I knew this was the start of a love affair – the big, fat, juicy piece of cow meat melted in my mouth. I wanted more."

Vicky Baker

"There's a hell of a lot of competition for the title of best parrilla in town, and this one consistently makes a very strong case for itself. How? By striking a great balance between traditional and indulgent. From the bife de chorizo (sirloin) and lomo (tenderloin) to mollejas (sweetbreads) and chinchulins (chitterlings), you'll soon understand the old adage: the only part of a cow an Argentinian doesn't eat is the moo."