Hall of Fire

Ranked No. 1 in the world three years in a row, Parrilla Don Julio is the first restaurant to enter the Hall of Fire, a new benchmark for sustained excellence in global steak gastronomy. Its induction also opens the No. 1 place to the rest of the world’s steak restaurants.

Led by sommelier and entrepreneur Pablo Rivero, who took over the restaurant in 1999, and with chef Guido Tassi directing the kitchen, Don Julio pursues one purpose: to take the parrilla, one of the defining elements of Argentine identity, to its highest expression. Nearly every part of the animal has its place on the menu, cooked on the grills of an open kitchen facing the dining room.

That standard begins long before the fire. Aberdeen Angus and Hereford cattle are raised free-range on natural pastures in Buenos Aires Province, without fertilisers, pesticides or herbicides and following regenerative principles. The group’s own estate in San Antonio de Areco also supplies eggs and vegetables to its kitchens, and the wine cellar is dedicated to the diversity of Argentine grape varieties and terroirs.

Don Julio was also the first restaurant worldwide to receive the Gold Label from The Beef Advocate, an independent certification recognising outstanding transparency, responsible sourcing and verifiable standards across its beef programme.