Our Story
Don Julio is the first Argentinian Parrilla(steakhouse) in Malaysia
We use only the best Argentinian beef(grade AA) and traditional Italian Cuisine. We are ready to indulge you with this finest flavours
Don Julio Restaurant
Restaurant “Don Julio”, specialized in traditional Argentinian asado and Italian cuisine.
Bringing the traditional flavors of South America and Italy. The restaurant works directly with Argentine meat farms (DEVESA is one that will provide special cuts) to obtain unique cuts for exclusive use of Argentina for use in the restaurant, also using artisan cutlery from different regions of Argentina. In this sense, they also aspire to be the main supplier of authentic Argentine meat for other restaurants and business units.
Italy
Italy is undoubtedly one of the most beautiful countries in the world. What makes this country unique, is not only the beauty and the landscape, the lifestyle and the fashion, but also the food.
Italy is undoubtedly one of the most beautiful countries in the world. What makes this country unique, is not only the beauty and the landscape, the lifestyle and the fashion, but also the food.
Food and culture from north to south of Italy is completely different and this is probably one of the reasons why the Italians never manage to agree on anything.
Every region in Italy, has a different history, a different way of living, a past, that is intrinsic to the inhabitants.
Argentina
Grilling is not only a typical dish, but the most emblematic of the traditional specialties of Argentina. In a barbecue area or outdoors, the barbecue is part of the landscape of the Argentines in many homes.
After appetizers, costillas or asado de tira can be served. Next comes vacío, and possibly chicken an goatling. Dishes such as Patagonian lamb are becoming more frequent, particularly in restaurants. An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soft drink, and other beverages are common.
Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and goat) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.
The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around two hours to cook asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat. In some asados the area directly under the meat is kept clear of coals.
The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, black pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.