Buenos Aires, Argentina
Pablo Rivero (pictured) with chef Guido Tassi
The restaurant: A building dating back to end of the 19th century and an emblem of the Palermo neighbourhood is the setting for this immersion into Argentine culture. At Don Julio, the grill takes centre stage and everything combines perfectly for diners to discover the cuisine that represents Argentina in a single meal.
Award-winning factor: Pablo Rivero, a restaurateur since he was 20 years old, dedicated his career perfecting Don Julio and showing the world the culinary landscape of his country. Thanks to his great vocation for service, the restaurant was recognised in 2018 with the Art of Hospitality Award and, in 2020, Rivero takes Don Julio to the ultimate gastronomic heights as The Best Restaurant in Latin America, sponsored by S.Pellegrino & Acqua Panna.
Must-haves: The meat, which is sustainably farmed, comes from Aberdeen Angus and Hereford cattle, raised freely in the Argentine countryside until they reach optimum tenderness and flavour. Start with the house sausages, then the offal and signature skirt steak accompanied by fries and grilled vegetables. For dessert, don’t miss the homemade ice creams and cheeses with regional sweets.
The chef: Guido Tassi, who trained in fine dining restaurants, adds value to the Argentine asador with his focus on high-quality products and his work making Don Julio’s outstanding charcuterie.
What else: The restaurant features one of the biggest wine cellars in Argentina, with more than 20,000 bottles.
Read the interview with Rivero when Don Julio was named The Best Restaurant in Latin America and watch the video: