In the 1980s, Claudio Sadler was among the inventors of Italian modern cuisine: a whole generation younger of Gualtiero Marchesi, he shared with the maestro a passion for contemporary art which evolved in some of the earliest instances of what we consider “plating”. Today, his eponymous restaurant is still busy innovating: though most of the dishes in the menu are new, some signatures - such as Pan-fried shellfish, grilled artichokes, thinly-sliced potatoes and tarragon-infused zabaglione - date back 25 years (and still feel fresh).