Three Mestizo Guachos One English Traveller Half a Basque Worker and a pinch of a Portuguese
Allow to cook for three centuries at low temperature. Before serving, quickly add five Italians, a Russian, a German, a Galician, three-fourths of a Lebanese, and finally a whole Frenchman. Allow to sit for 50 years, then serve.
So, here you have the recipe for an Argentinian, taking shape from influences all over the world, and creating a culture that is varied and vibrant. It is no surprise that Argentinian restaurants have found a such a popular fan base in Adelaide, a place that has developed its flavour over a much shorter period of time, but with the influence of so many different cultures and cuisines.
There is one group of people who shouldn't consider dinner at Sosta, and they're vegetarians. Not only will you not find a single vegetarian meal on the menu, save for the salads and desserts, but a meal at Sosta is a celebration of meat. There are the 1kg steaks, sourced from the Adelaide Hills and topped with your choice of delicious sauces, or chicken, duck, and goat, slathered in herbs, garlic, and chilli, making sure none of your tastebuds are left lonely.
The tapas menu is a great place to start. Choose from options like the 'calamares fritos' crispy baby calamari with an aioli dipping sauce. Or there are the SA black mussels with chilli, garlic, olive oil, tomato and honey. If you're after even more red meat to add to your meal choose from smoked chorizo or spicy pork meatballs. The tapas menu isn't cheap, most dishes will set you back around $16, but the large platters that arrive on your table are too appetising to refuse.
There is a buzz inside, people are hunched over their tables, engaged in conversation. There is definitely a great mood inside the restaurant. Sosta put it down to their 'red brick walls, dark wooden floors, and the aroma of the kitchen hard at work', but it also has something to do with the staff. From the friendly waiters who carefully explain the menu, to the man who skilfully pours two glasses of beer at once, each with the perfect amount of head.
Once you've made it through the mounds of meat and the platters of crispy fried potatoes, it is time for dessert. Something as simple as 'churros' a long, fried pastry, similar to a doughnut, served with dipping hazelnut chocolate and strawberries, tastes delicious at the end of the night. Or you can try the creamy ice creams or the crack of a Spanish style creme brûlée. After the simple presentation of the main meals, the desserts work a treat.
Sosta won't provide your cheapest night in town, but not many of Rundle Street's restaurants will. It is an inviting restaurant, that is built on great flavours and impeccable style. We'll leave the comparison to Adelaide's other great Argentinian eatery, Gaucho's, for another day, but Sosta has everything you'd need for a tasty night on the town.