Ristorante Sadler
Via Cardinale Ascanio Sforza, 77
Milano, Italy
+39 02 5810 4451
Official Site
Give or take a few restaurants that didn’t quite hit the mark during my great Italian adventure, the overall dining experience in the three cities that I’ve visited were wonderful. So to put an end to and amazing trip, I had my last meal at Ristorante Sadler. A two Michelin star restaurant and considered to be one of Milan’s very best. Chef and owner Claudio Sadler is one of the most notable person in Milan’s gastronomy. He was one of the founders of the Jeunes Restuarateurs of d’Europe and a mentor to some of Italy’s notable chef like Thomas Aragonni the other half of the Michelin star restaurant Innocenti Evasioni.
Ristorante Sadler is located along the canals, about 20 minutes outside of Milan’s city center. Unlike New York City, Milan’s public transportation is a bit complicated especially for first time visitors. Dishing out 20 euros for a cab ride (each way) was the best way to get to the restaurant—an extra expense that I didn’t mind spending since the ride also doubled as a sight-seeing tour of the city.
To enter the restaurant you are required to ring the doorbell where the sliding doors are opened. Inside, the Maître‘d was waiting to welcome me. He led me to a series of chambers packed by Milanese diners until I reached my table. In one of the room the kitchen can be seen through its windows.
The setting is intimate, dim lights that drops serenely on covered tables, partnered with comfortable leather seats. The warm vibrant brown walls complimented the abstract paintings carefully placed to complete the contemporary interior of Ristorante Sadler.
There were several choices for the set menu but since this was my last day in Italy, I decided to celebrate and opted for the seven courses 160 euros (with wine pairing included) tasting menu called the “The Creative Menu”. The price was actually a very good deal, especially in Europe.
The Creative Menu:
The meal started with a fabulous bite size snacks to tantalize the taste buds. That was followed by a canapé of cod fish that was salty but in a good way. Their bread offering was the best I’ve had so far in this trip. It was creative and there was a lot of thoughts were put in their bread program. They were freshly made and so soft, served in room temperature.
Raw tuna wrapped around grilled asparagus with crushed nuts and cheese that was somewhat freeze dried was the first course. The tuna was very clean and fatty, the asparagus was fresh and vibrant.
The second course was an Asian inspired tiger shrimp rolls on the skewers that was so meaty and is complimented nicely with artichoke and tarragon mouse. That was followed by a big piece of scallop that has a mild sweetness. While the chard leaves that covers the scallops gives a little bit of bitterness, and the foie gras sauce provides the buttery taste. All three together create a well-balanced dish.
For the fourth course, a mozzarella bubble placed on top of zucchini flowers, brown rice and anchovies. Saltiness from the anchovies is just another additional layer of flavor to an already tasty dish. The fifth course was a pasta dish with an earthy flavor and aroma. It was a Tortelli with the mushroom Porcinni stuffing garnished with black truffles and thinly sliced mushrooms.
Shredded ox tail braised immaculately in Nebbiolo grapes, with mushroom tempura and black truffles for the sixth and the meat course. There were flavors and textures in this dish that did not disappoint my palate.
When it was time for the dessert course, I found myself already missing the next time I could try this menu all over again. To bring this Creative Tasting menu to a wonderful finish, dessert was a tantalizing orange strudel with chocolate sauce and fennel salad, a perfect cleanser to all the savory dishes.
Little did I know that the strudel was just the beginning tease to an abundance of sweets that were placed in front of me. I wasn’t disappointed that I couldn’t bring myself to finish the full dessert, this time I raised the white flag and surrendered. I did however, taste each of them and would have gladly traded the strudel at that point just to consume them all.
The sommelier pairing of Italian wines was on point. The pairing with wines from Italy’s Northern region elevated the taste of each dishes, starting with the appretivo all the way to the end with dessert.
Service at Ristorante Sadler is what is expected for a top restaurant—professional and refined. The staff is willing to engage in a timely manner that is non intrusive. As a lone foreign diner that night they made sure that I was provided the best service and dining experience. During that time Chef Sadler is in attendance and throughout the evening he made numerous appearances in the dining room, stopping by each tables and chatting with the guests.
Wine Pairing:
As the night went on and guest departed, Chef Sadler is at the front to greet them goodbye. Before I left, I chatted with him for a good 20 minutes and he offered me a tour of his kitchen, an offer that I would have been stupid to refuse.
Ristorante Sadler lived up to its reputation as Milan’s top restaurant. The whole dining experienced was top notch and well deserved the two Michelin stars that were bestowed upon. Having my last dinner here was an excellent ending to an already terrific trip in Italy.
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