Don Julio

Included in the “Latin America’s 50 Best Restaurants” in 2016.

The Rivero family’s pledge to use only prime-quality beef from animals raised in the open, combined with master parrillero Pepe Sotelo’s ability to get the best out of the already excellent raw material, are the keys to the high quality of this well-known steakhouse. There are also a couple of excellent vegetarian options in the form of the vegetable parrillada, or the salad of quinoa, squash, spring onions, mint, and toasted hazelnuts. The wine list is also excellent.

Inauguration: 1999
Speciality: mollejas, ojo de bife, entraña