Don Julio Buenos Aires – The Economic Times

If you’re a steak enthusiast, don’t miss this restaurant the next time you’re in the Argentine capital. Pablo Rivero opened Don Julio in 1999, when he was in his 20s. What began as a neighbourhood parrilla, or steakhouse, has grown into a family-run establishment that now represents Argentina on the world’s biggest gastronomic stages, thanks to Rivero’s unmatched passion for organic agriculture and local produce.

Like all top-end restaurants these days, Don Julio controls the supply chain of the raw materials it uses. To this end, it has its own fields. Rivero works alongside executive chef Guido Tassi to design a menu ‘around the seed’, focusing on seasonal availability and local crops. The meat is also carefully selected.

Along with the superb main steak dish, don’t miss the homemade salamis, sausages or even sweetbreads. And, of course, there’s splendid wine to accompany the meal. Don Julio proudly offers an extensive range of top-quality wines, with the restaurant’s cellar holding more than 14,000 Argentine labels. With great food and wine, is it any surprise that this casual Argentine steakhouse has outperformed some of the most notable restaurants in the world?