If you’ve come to experience true Italian cuisine, dining out in Milan is best done at Claudio Sadler’s small two-Michelin-starred restaurant just off Naviglio Pavesi. Having opened in 1995, Sadler has been charged with resting on his laurels. Not so – he is still producing award-winning food, but the blended beige design is rather last decade; the fashion crowd recoil while the stiffs don’t see any problem: their majority makes for a rather dour atmosphere. rnrnSadler’s secret is to keep things simple – no surprises, just satisfying, healthy food without too many tastes in one dish. Traditional Italian dishes are lightened up, sometimes with a subtle Japanese influence and presentation (Sadler has another restaurant in Tokyo), although the fanfare of delivering dishes beneath a silver dome has not been resisted. The sommelier-served wine comes from small Italian producers and international vintages. rnrnHighly recommended are Sadler’s samplers: delicate and sublime canapés and petits fours. Sadler enthusiasts can enrol for an alta cucina masterclass at his cookery school, Q.B. (see Play).