We went to Trattoria Sostanza with lunch reservations to try their sizzling pan fried butter chicken. Butter chicken is a quite popular indo-british dish, but this one is stripped down to pure simplicity of butter and chicken. 

The chicken arrived in a pan in which it was fried, with the bubblink butter turned to brown butter and the chicken breasts getting a golden brown crust.

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The other thing we absolutely wanted to have was their quite famous artichoke omlette. I requested if i can watch this being made and they happily and enthusisatically agreed.

I immediately notice a coal fired grill and a long handle pan. Artichokes went in followed by finely beaten thin thread of eggs. The chef mario swirled the pan around and the eggs with fork as the eggs rose from the heat and the trapped air formed the bubbles. This was wonderful skill. Mario joked he cant smile for the picture as he does this with concentration.

But after it was done he looked and flashed a proud smile as it should be for a fantastic creation.

We really enjoyed how warm and inviting all the staff and also the kitchen here is.

The menu is hand written and the trattoria is always bustling and busy. Some things like lattes and cola are politely declined to the tourist americanos 🙂

At the table we squeezed a wedge of lemon on the chicken. The meat was just perfectly cooked, soft, moist and delicate. 

The eggs had a soft texture and complemented by the acidity f om the artichoke. The artistry of this omlette is clear to see in the individual ribbon folds. 

The dessert although it looks daunting was very very light since it was made of meringue. The wild strawberries really made it shine. It was delicious and we highly recommend to have it.