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Sadler Restaurant Milano Reviews from The Last Year
A work of art in a class of its own
A culinary work of art in a class of its own in a stylish ambience. Course after course, a delight and a taste experience with daring and successful compositions.
Test passed
Very nice place, friendly and very friendly staff, the menu lives up to the name, don't miss the lamb chop with foie gras and truffle. Experience to be repeated
Great expectations met
Elegant, historic and starred restaurant in Milan Intimate place, we were given an entire room and there were six of us. Impeccable service The chef showed up to present the menu with great availability and we were immensely pleased Delicious, unique and well presented dishes It deserves all the fame that precedes it Have a good time
Easter lunch... with a final surprise
Upon my arrival I asked the reception staff to put both my coat and my perfectly dry umbrella, which I particularly cared about, in the cloakroom. I was invited to place the umbrella in the external umbrella stand, ensuring careful protection. The entire table (6 people) had chosen the Easter menu at least fifteen days before. The dishes, good but not exciting, were served excessively slowly, so much so that the white wine served was heated twice in the glasses while waiting for the ravioli. The waiter has repeatedly underlined that in the evening the dishes are gourmet while lunch has more "easy" characteristics... we wondered if the Easter lunch didn't deserve gourmet dishes and more attentive service. Upon leaving, my umbrella had disappeared together with our desire to return, perhaps for a gourmet dinner.
Sunday lunch menu!
I went to this restaurant in the new location in via dell'Annunciata (Porta Nuova area). We chose the fixed Sunday lunch menu (€65). The menu consisted of: - appetizer STUFFED ARTICHOKE BIGNE with MOZZARELLA AND BASIL PESTO (very good, but we barely felt the flavor of the pesto); - first course FRESH PASTA TAGLIATELLE with lobster ragù, aubergines and black olives (superlative); -S. PIETRO ALLA PIZZAIOLA WITH FRIARIELLI AND PURE FAVETTE (beyond the expected aspects). Finally, for dessert: STRAWBERRY TART GRATINATED WITH ZABAIONE AL MUSCAT. Everything delicious! Without asking, they reserved a private room for us, surrounded by many bottles of wine on display. Very attentive service!
Exceptional cuisine, but the service absolutely needs to be reviewed
The restaurant is small and intimate, furnished in a refined but simple way. The cuisine is truly excellent: the dishes are well presented, tasty and classy. An absolutely positive note for the entrée, served in a sort of treasure chest: it consisted of many small samples with a sensational taste, a real journey of flavours! The sore point was the service, certainly not up to par, which undoubtedly penalized the evening. The waiters were unprofessional and a little distracted, while the sommelier was visibly in a state of disturbance, perhaps drunk, so much so that he broke several glasses during the evening and often stumbled. This type of behavior is unacceptable in places like this. The price, considering the poor service, was quite high. Truly a shame!
ALMOST PERFECT
Birthday evening spent in this splendid restaurant, a few weeks ago. Important location, refined and with attention to the smallest details. Balanced tasting menu with sensational raw materials and prepared to perfection. Unfortunately, the service was inattentive and not up to par (my partner has celiac disease and they had to redo 2 dishes because I forgot). Overall excellent restaurant, thoughtful tasting menu but not dreamy. Still worth a try
Superlative
An institution of great gastronomy. The elegant setting and impeccable service are a prelude to a cuisine that, from the amuse bouche to the dessert, is flawless. Excellent.
Overall, a magnificent experience and would do it again!
By far one the best restaurants I have ever had the pleasure to visit the staff, food and atmosphere were fantastic and memorable.
A Star to teach us that less is more
Gualtiero Marchesi said that he had "no need for frills, but if anything for simplification, for essentiality": the registry office did not allow me to visit the venerable master's restaurant, but the dinner at Claudio Sadler brought the phrase to mind . The dishes we tried were fabulous: a dinner that started very well with varied amuse-bouche, tasty focaccia from Bari and truly excellent oil, and which then took off with a sequence of dishes without the slightest flaw. *** Raw fish - Italian sashimi: Nine types of fish, extraordinarily fresh, accompanied by delicate sauces. “The absolute masters are the Japanese, for whom the material is the most important thing there is,” said a chef who need not be quoted again. Risotto with Grana Padano 24 months Riserva with wagyu tartare and brown stock reduction: Claudio Sadler himself comes to the table to plate a wonderful risotto that I would dare define as parmigiana, accompanied by a superb freshly marinated wagyu and a brown stock of moving intensity. The saucepan left at the table for a possible encore, then, is too good to be true. Pan-fried shellfish, crunchy artichokes, matchstick potatoes and tarragon foam: The legendary dish is an opulent mix of lobster, lobster, prawns, razor clams, scampi and prawns. What makes it so famous is the cooking that combines steam, embers and pan, to preserve the juices and flavors of the raw material. Artichokes and chips? A touch of fun and lightness: it would have been a fantastic dish even without it, but it's even better this way. Almond flan: Finally a starred dessert that doesn't get lost in useless experiments! A delicious dessert with a warm heart where the cream added at the moment is a nice indulgence, which brings the meal to a memorable end. *** A refined cuisine without losing sight of its purpose, in a sophisticated but welcoming place where the chef tirelessly covers the kitchen and dining room. Starry from other times, definitely worth trying!
We wanted to experience dining in a 1 Michelin star spot
We wanted to experience dining in a 1 Michelin star spot here in Milan, so we booked Sadler for lunch via the Michelin guide website. Upon entering, we were intimidated with how classy it was inside. I was not expected it since the photos made their place look so casual. I give their service is 4/5, only because they forgot I was pescatarian and served me meat as the amuse bouche. They corrected it and served me a delicious salmon instead. Their food was amazing. I got the octopus salad for my appetizer and it was delicious. Then I got the potato gnocchi with tartufo and it was very lightly delicious as well. The cherry on top was the tiramisu which paired so beautifully with a passito wine. I enjoyed the wine pairing with my meal! Thank you for the wonderful experience Sadler!
Really exquisite and elegant dining experience! My friend
Really exquisite and elegant dining experience! My friend and I decided on the Creative Menu to try some of their most recent dishes - all of which was delicious. I especially the "Pina Colada on a Stick"; it was very refreshing and a fantastic way to close out a massive meal. As expected for a Michelin Star restaurant, service was fantastic as well. With the very liberal offerings of bread and selections of amuse bouches / chocolates, it was also a very filling dinner. All in all, we had a good time!
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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