Julia Restaurante — Restaurant in Autonomous City of Buenos Aires

This elusive restaurant has been booked for as long as I can remember, but last night I had the opportunity to eat there and let me tell you, it was AMAZING.

We had the menu degustacion, and started with the onigiri which was SO good we ordered a second serving. Then we had three dishes which were Besugo Madurado en Sake Kasu, Mul Kimchi - Langostinos, Leche de Tigre de Edamame Ahumado - Calamar, Hinojo, Vinagreta. The prawns were delicious, slight acidity to it but the tartness of the kiwis mellowed that out. The Calamar was perfect and matched perfectly with the white wine we had. The Besuro was my only thing I wasn't crazy about with the whole menu, it was good but I just don't eat fish. Ramen was next on the menu. This dish blew me away, it was flavored so wonderfully with perfect textures you could almost be forgiven thinking you were having traditional Ramen. The main course, Wagyu, Puré de ajo, manteca azul, Sfogliatella de Papa. Phenomenal, perfectly seasoned with the garlic pure' and paired the the 2019 Malbec wine was a delight for all the senses. We cleansed our palate with a Tangerine sorbet and finished with Helado de leche, Cremoso de Chocolate y Oliva, Cacao Preto which was the most delicious dessert to finish the night with.

The service was perfect. I understand why they keep the area small, they were attentive and accommodating with everything we asked for, and took the time to answer any questions we had with the meal.

It was a wonderful romantic evening. I strongly recommend reserving your spot today, and if it says they are booked get on the waiting list which is what I did and got a spot...

Had the "indie" tasting experience, and it was superb, I was very pleasantly surprised.

Surprised to see some people here complaining about it being too little food -- definitely more than enough.

According to them, the menu is extremely seasonal, so other people will try different dishes. Still worth mentioning that:

1. I probably had the best vacío (flank) steak in my life - perfect cooking temp, super smoky, excellent crust, and fatty between the muscle fibers because it's wagyu. Just perfect, I couldn't eat enough of it
2. I liked that the cholgas (akin to mussels) and the oyster were meticulously prepared and joined by other textures and flavors, while oysters are usually served raw, almost without intervention
3. the "ramen" made with cordyceps noodles was super clever
4. the trout wasn't pungently smoked; it wasn't charred, it wasn't pan fried. It was just delicately smoked and quite rare. Very interesting and very respectful of the protein and taste.

The atmosphere was cool and relaxed. Music was nice, not loud nor quiet. Service good and not uptight at all.

Will absolutely come back.

Tasting experience 120k ars per person, or 110 usd.

Bonus point: the chef kindly explained how he likes to prep tonnato sauce, present in the menu, and key to a traditional argentinian...

Reviewing modern and contemporary cuisine is never easy. The criteria is subjective and fuzzy. Modern cuisine is a juxtaposition between presentation and flavor. Visual stimulus is just as important as titillating the palate.

The genius of master chef Julio Baéz produces incredibly aesthetic and innovative dishes. He pushes the the limits of the aesthetic with glowing success.

Flavors are sometimes dissonant with the visual dimension of the dish. As a particular example, smoked shrimp overwhelmed all other flavor aspects of the dish, that not even the sliced kiwi could overturn the tidal potency of the smokiness.

The Wagyu Flank Steak brought tears to my eyes with the richness and depth of flavor. It must’ve been basted in a sea of butter, but the companion fried potato laminates in the shape of a Sfogliatella made no sense to me.

The small space and the incredibly congested reservation queue give the sense of exclusivity to this restaurant. Finding a reservation without booking a month in advance was like winning the lottery.

I really wanted to fall in love with Julia and become an avid regular diner. But couldn’t. The chemistry was not there. And the flavor/aesthetic dissonance turned me off.

I would still recommend the experience. It’s a...