The World's 50 Best Restaurants
#14
Classic steaks, local Argentine wine and an expert at the grill
What makes it stand out: All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires. It is stored in a climate-controlled refrigerator for at least 21 days to reach optimum maturity. Then, it’s passed into the hands of Guido Tassi, the charcuterie specialist who heads up the kitchen, and finally onto the plate. Match with beautiful Malbec for the full experience.
Typical dishes: While Don Julio serves pretty...
