Julia

The story

Julia in Buenos Aires: Indie Modern Cuisine by Chef Julio Baez, Michelin Recommended

Indie Cuisine in Villa Crespo

Julia is a small, independent restaurant in Buenos Aires’ Villa Crespo neighborhood, seating just twenty-two guests. Chef and owner Julio Baez describes his cooking as “indie”—a cuisine that places the ingredient at the forefront, letting its basic flavors speak rather than hiding them behind elaborate technique. This philosophy has earned Julia a place among the Michelin Recommended restaurants for 2026.

Baez, who has spent over sixteen years in gastronomy across France and Latin America, opened Julia alone, working the kitchen by himself. That independence, he says, gave him the freedom to cook exactly what he wanted. Today, his team of eight shares his vision of a fairer, more progressive gastronomy—one that values not only the product but also the people who grow, handle, and serve it.

A Kitchen Built on Values

The restaurant’s manifesto is rooted in independence, teamwork, diversity, creativity, authenticity, and micro-seasonality. Baez and his team see the dining experience as a continuous flow between back and front of house, where hospitality cannot exist without circularity and respect for everyone involved. They advocate for reasonable working hours and safe kitchens, believing that a culinary career should not come at the cost of a personal life.

Head chef Sol Peretti brings her own deep connection to produce, having grown up working in her father’s greengrocer. After training in France and cooking at acclaimed Buenos Aires restaurants Papagayo and Aramburu, she found her home in Julia. Her passion lies in transmitting happiness through food, watching diners’ faces light up with each bite.

The Experience

At Julia, modern cuisine is approached with a 360-degree perspective. The team explores new gastronomy by privileging the product, then building from there. The result is a menu that changes with the seasons and the team’s collective creativity, shaped by each member’s culture and background. It is a place where independence meets collaboration, and where the limits of what a small restaurant can achieve are expanded from the simplest ingredients.