There are very few people who haven’t heard of the Don Julio restaurant and Pablo Rivero, the owner-chef at one of the world’s best “parrillas”. Walking through the door of this restaurant, where it is always difficult to book a table, is akin to immersing yourself in the culinary culture of Argentina, and enables you to understand its passion for meat, which is seen here as a family legacy (Pablo’s grandmother was a butcher and his parents cattle breeders). They have attained this level of excellence thanks to the exclusive mixed ageing process used, their assiduous selection of meat (Hereford and Angus breeds), and their concept of sustainability and regenerative breeding. The philosophy here is that of a classic steakhouse, although this idea has evolved to include added gastronomic undertones. The meat display counter is a truly spectacular sight, enhanced by the “V-shaped” grill to ensure that no fat drips on to the embers to alter the flavour from smoke from the white quebracho charcoal. The wine cellar, which is focused around Argentinian wines, includes some real jewels!