Eat at Rosto

I am obsessed with food and don’t blog enough about it. One of my favourite things to do is find new eateries that are all-round awesome and consistent when it comes to service, decor, vibe and, most importantly, food.

Two weeks ago we went to breakfast at the Fat Zebra in Linden (which was okay, not great) and the place next door called Rosto caught my eye. It was so clean and beautifully and tastefully furnished with bottles of imported Italian sodas and olive oils lining the walls. I got chatting to one of the owners/managers and discovered that Rosto is a wood-fired chicken roastery (which are apparently really common in parts of Italy). I was mesmerized by the focaccia, which is thick, not skinny, as South Africans are accustomed to, all thanks to a 97 year old Italian yeast, and was introduced to the different flavours which include plaint with sea salt, wild oregano, onion & parmesan (by far my favourite), red pesto & pancetta and rosemary & garlic.

Rosto focaccia

They also make arancino – stuffed rice croquettes – which are to die for! The flavours include ragu, butternut & smoked mozarella and spinach, ham & provolone.

Rosto arancini 3

They offer chicken in 3 key flavours of Sorrento Lemon & Herbs (yellow), Parmigiano & Herbs (green) and Garlic, Sundried Tomato & Chilli (red). I love that everything is colour coded, and when the dishes arrive at your table they either have a green, yellow or red sticker attached to the paper, depending on what you ordered.

Rosto chickens

Don’t think it’s all about the chicken here, even though it kinda is. If you’re a vegatarian, you’ll be spoilt for choice between the insanely delicious focaccia, chick pea fries, fennel salad, and the most heavenly Parmigiana di Melanzane. I love me a good Parmigiana di Melanzane and Rosto makes one of the best I’ve ever tasted.

The staff at Rosto are so knowledgeable and passionate about their food, and I can highly recommend eating there. I recently had a party where I offered a ‘bruschetta bar’ as finger foods. Guests were treated to Rosto’s focaccia as the bruschetta and could add toppings like tomato confit, Emmentaler cheese, cannelini bean & rosemary dip, salami, proscuitto and the likes and they LOVED every single bit. We thought we had over-catered, but there was hardly any focaccia left, it was such a hit!

I’ve actually had Rosto’s focaccia 4 weekends in a row. Sorry not sorry. Check Rosto out here. You’ll love it!

 Kell signaturey