An Ode to Don Julio Parrilla in Buenos Aires, Argentina

There are some dining experiences that immediately change your life – dining at the Don Julio Parrilla in Buenos Aires is one of them.

There are so many aspects of Don Julio Parrilla that make it reign supreme: quality ingredients, attention to detail, customer service and an extensive wine list, just to name a few. During our 18 days in Buenos Aires we went to Don Julio Parrilla 4 times just to make sure it really is that good (and it is).

This post is all about Don Julio Parrilla!

how to get a table

Reservations: 90 days before the day you’d like to reserve you can make a reservation online. Click here to make a reservation on their website. Keep in mind that dining in Buenos Aires happens later in the evening. Don’t be shocked if you get an 11:00pm reservation!

Walk-In: All 4 of my visits to Don Julio Parrilla were walk-ins. The restaurant is located in the Palermo Soho neighborhood of Buenos Aires making it convenient to put your name in the middle of the day for that evening. (I’ve only been as a party of two each time).

Important Info: Dining in Buenos Aires means that you shouldn’t be expecting a 7 pm or 8 pm dinner. Dinner reservations at 10:30 pm or 11:30 pm are typical. I know this may sound crazy, but it’s totally normal. For this level of excellence I’d happily be seated at 3 am if needed – this isn’t an option don’t worry!

everything you need to know about argentinian asado

Words to know:

1. Asado – A type of cooking style – traditionally slow-cooked barbecue and typically featuring various meats.
2. Parrilla – An Argentinean grill.
3. Parrillero – The individual who is doing the grilling.

Asado is a way of life in Argentina – dare I say it’s practically a religion. If we run with this idea, then the parrillero is the priest and his temple is the parrilla. A parrilla is an Argentinean grill that uses a wood burning fire with raked coals to maintain proper temperatures. The grill rack itself is suspended on metal chains and can be raised and lowered as the parillero chooses.

Click here to read about a cooking class, if you’re interested in learning how to grill like a true parrillero while in Buenos Aires (like we were!).

what to order at don julio parrilla

Bife de cuadril – Each visit we ordered a different cut to diversify our experiences. Our favorite cut was the bife de cuadril. Not too fatty and with minimal gristle, but a very tender cut with a delicious beefy flavor.

*Argentina is meat obsessed and they even have their own way of butchering, which results in cuts of steak that aren’t available outside of the country. I would highly recommend trying various traditional cuts to get a more unique experience.*

Empanadas – The beef empanadas are phenomenal. They ended up being our favorite empanadas of the trip. The dough is flakey and the meat is great quality and very flavorful. *If you’re waiting for a table you may receive a complimentary empanada while in line!

Puré de Papa – Trust me on this one. I am not a mashed potato lover; frankly, I feel like they’re just a bit boring. Their mashed potatoes are mixed with butter from Jersey cows. They truly are phenomenal.

Provoleta – Grilled provolone cheese is one of the most traditional dishes in Argentina. They offer three different types, so choose the one that appeals most to you!

Additionally – their chimichurri sauce is fantastic. Click here if you’re looking for a chimichurri recipe to make at home.

What makes don julio parrilla so special?

There are truly so many things that make Don Julio Parrilla special, so I’ll try to keep it succinct.

1. Excellence from the first interaction – After checking in for your reservation or waiting for a walk-in slot, you’ll be given a complimentary class of sparkling wine and a warm beef empanada. This immediately puts guests at ease, satiates hungry and impatient guests and makes diners eager to try more delicious food.
2. Focus on local, organic, ingredients – Priding themselves in quality ingredients, Don Julio Parrilla opened their own organic farm to grow fresh, delicious fruits and vegetables to showcase on their menus. The side dishes rotate due to the seasonality of ingredients. You won’t get bland greens, mealy tomatoes or unripe fruits while dining here.
3. Quality beef is something you can taste – choosing grass-fed meat that has grown to maturity rather than younger, grain-fed beef. This is to ensure quality and a depth of flavor that can’t be achieved using veal. They also use every possible part of the cow to show respect. This means you can order cuts of meat that are traditional and hard to find in other restaurants in the area.