PROFILE BY BEST RESTAURANTS
At the back of the masculine looking restaurant is a refrigerated glass cabinet full of choice cuts of meat. Diners can select meat from the cabinet, but if you don't know your chop from your chuck it might be best to start with the parrillada de carne. This mixed grill is meant to be shared by two people, and features veal ribs and lamb pinchitos as well as chicken, quail, rump, chorizo, and a pile of potatoes.The side dishes will give you some reprieve from the meat-fest, try the refreshing ensalada mixta or mushroom-rich hongos. For an impressive main order the chivito: oven-baked young goat with garlic, chilli, dried olives and cognac. There are also tapas dishes and paella on the menu for those not so keen on a massive protein fix. Sosta does a good trade: the food is tasty, the atmosphere lively, and the service professional. And what could be more appropriate than washing down the authentic food with a refreshing Argentinean beer (quilmes) or wine (serrea). Buen provecho!