El Preferido de Palermo

El Preferido is what the Don Julio team did next — opened 2019 in a pink-painted 1952 house that was already one of Palermo's oldest restaurants, reimagined as the most refined version of the classic Buenos Aires bodegón (the neighbourhood Spanish-Italian fonda with the marble bar and the artisanal charcuterie). The milanesa de lomo is the signature — the cut is tender enough to fry almost without oil, the tomato salsa is a quiet revelation — and the charcuterie programme (Chacarero salami, spianata, bondiola) is the best in the city.

For clients who have done Don Julio on the first night, this is the second-night dinner. The L-shaped marble bar is the right seat for two; the dining room for four to six. Reservations book four to six weeks ahead.

The 1952 bodegón, reborn by the Don Julio team.