Chef Patron Claudio Sadler has found an impeccable balance between traditional recipes and a personal contemporary style mainly based on Mediterranean ingredients. The Chef adds a lot of spontaneity into his cooking which results in creations you can not find anywhere else. Sadler Ristorante will take you on a genuine Italian ride without ever being boring or lacking surprises.
Chef Patron Claudio Sadler spends just as much time in the dining room as he does in the kitchen so you should not be surprised if he arrives at your table to take your order. You have three menus to choose from in addition to the à la carte so why not order in “The grand menu of the month”? If you do, you can expect to have some Sardinian fregola creamed with crab meat, courgette flowers and saffron flavour, or you can have some “pinky pigeon”, potatoes purée with cinnamon, grilled onion, sweet Italian peppers, livers and goose liver sauce, and cherry wood steam. Chef Sadler’s creativity is at its best game and the menu is often changed, but some classics can mostly be found on the menu like the pan fried crustaceans with broccoli cream and crunchy potatoes – a recipe from 1996.
Chef Patron Claudio Sadler today has several restaurants of which two can be found just next door to each other at his latest location a bit off the main tourism spot in Milan. You can either go for his more casual Chic’n Quick or you can go all in at his top dining Sadler Ristorante which this review is about.
Chef Sadler started cooking pasta for his family and friends when he was 14, and he has refined and continued his cooking ever since. His style of nuova cucina and favourite ingredients of saffron, olive oil and different Mediterranean fishes will not take you long to get familiarised with. The Chef uses original recipes from all over Italy and recreates them with his own distinct cooking style of added spices or different cooking methods.
It has been a long journey since Claudio Sadler opened his first restaurant, Osteria di Porta Cicca, in Milan in 1986, but the Chef continues to develop himself and his restaurant of just 35 seats so make a reservation and prepare yourself for some Sadler treatment.
Written by Andy
