Food as a common language for describingdifferent worlds. This is the common thread linking two special evenings created by chef Claudio Sadler, scheduled at the Riviera restaurant in the Salone delle Feste at the Campione d’Italia Casino on Tuesday 24 February and Thursday 9 April 2026.
The casino is offering two Michelin-starred dinners dedicated to the encounter between territories, visions and great interpretations of contemporary cuisine for a gastronomic journey in two stages. The events are designed as narrative food and wine experiences, in which the dialogue between chefs becomes a story, sharing and promoting excellence.
“Sadler’s presence at the Salone delle Feste restaurant is a welcome return for us.
After the success of last June’s Michelin-starred dinner, signature cuisine is once again the star of the show at the Riviera Restaurant. We are delighted to be able to open the 2026 event season by hosting the chef once again for two innovative and creative themed proposals,” said Roberto Maria Guarini, President of the Campione d’Italia Casino.
“It is a real pleasure to be working with the Riviera Restaurant at the Campione d’Italia Casino again. These two evenings represent a valuable opportunity to promote our region and its excellence, establishing a profound dialogue between ingredients, cultures and traditions. Each dish is a story that I have created especially for these events: a sensory experience to be shared with our guests,” said Chef Claudio Sadler.
The evening of 24 February will be dedicated to the Milan-Cortina Winter Olympics.
A gala dinner inspired by Olympic values to recount, through cuisine, the link between different but complementary worlds: the city and the mountains, tradition and innovation.
Bringing this choral gastronomic journey to life will be chefs Claudio Sadler, Andrea Gianella and Giacomo Lovato, masters with different styles and sensibilities that intertwine in a single narrative to celebrate the Olympic spirit through food, understood as a common language capable of uniting territories, experiences and contemporary visions.
All the ingredients are there for a unique, refined and sophisticated experience.
Starting with the aperitif. We begin with riso da passeggio, briseé cup with Piedmontese tomino cheese, Bra sausage and truffle, wild broccoli tempura, salmon canapé with black bread and tuna sauce confetti with caper powder.
The dinner menu, with paired wines, includes guinea fowl salad, foie gras crème caramel, raw artichoke, Albese sauce, mixed salad leaves and olive powder, porcini mushroom water risotto and trumpet mushroom powder, roast veal fillet with late radicchio, Lodi raspadura cheese and balsamic vinegar reduction, orange strudel with orange aspic and citrus sorbet and chocolate sauce. To finish, chiacchiere and fried bignole.
The atmosphere of the evening will be enhanced by the charm of the saxophone of Mery Gargy, a graduate of the prestigious Giuseppe Verdi Conservatory in Milan. With her refined musical interludes, Mery will accompany guests on a timeless journey: from the enveloping and glamorous notes of the fabulous 1950s to the rhythms of today, with saxophone accompaniment that will enchant guests.
The evening of 9 April, on the other hand, will be dedicated to the sea, as a first taste of spring that awakens the desire for bright and convivial days. Accompanied by chefs Andrea Gianella and Giacomo Lovato, guests will be able to enjoy a multi-course fish tasting menu, designed to enhance flavours, aromas and seasonality.
After an aperitif with riso da passeggio, briseé cup with Piedmontese tomino cheese, Bra sausage and truffle, wild broccoli tempura, salmon tartine with black bread and tuna sauce confetti with caper powder, the tasting menu, with paired wines, will open with the elegance of lobster salad, paired with the crunchiness of Jewish-style artichokes and the aromatic note of tarragon zabaglione. The sea will then meet the land in the bold flavours of Sardinian fregola with saffron, enhanced by an octopus
ragù and the lightness of squid ink. As a main course, the delicacy of the grilled turbot escalope will find its perfect balance in the sautéed escarole and the enveloping smoked provola cream. To conclude this symphony of flavours, a tribute to the Easter tradition revisited with flair: a colomba cake accompanied by the freshness of mango sauce and the creaminess of almond ice cream.
THE CHEF
Claudio Sadler
Claudio Sadler, born in Milan in 1956, is one of Italy’s most authoritative chefs, an interpreter of an evolving modern cuisine that combines harmony, simplicity, and lightness. After his culinary studies, he opened his first business in Pavia, later arriving in Milan in 1986 with Osteria di Porta Cicca, where he obtained his first Michelin Star in 1991 and his second in 2002 at the Navigli location. In parallel, he was among the founders of the Jeunes Restaurateurs d’Europe in 1992 and performs consultancy work for major companies, also holding the role of President of Milanese Restaurateurs and, from 2012 to 2022, of the association Le Soste. The author of eight culinary volumes, Sadler also devotes great attention to training, creating the Q.B. food and wine center in 2002 and
complementing his catering business with a banqueting service active since 1996.
Furthermore, he brings Italian cuisine abroad with the opening of restaurants in Tokyo and Beijing. In 2007, he inaugurated the headquarters in via Ascanio Sforza, flanked by the modern trattoria Chic’n Quick and the restaurants in the Rho exhibition center. In 2018, he received the Ambrogino d’Oro from the Municipality of Milan. In 2021, “Gusto by Sadler” was born at the Baglioni Resort Sardinia, awarded a Michelin Star—a collaboration that also continues at the Baglioni Hotel Luna in Venice with the Canova Restaurant by Sadler project. In 2022, he became a partner in the Monza-based project Il Circolino, while in 2023, he relocated his starred restaurant inside Casa Baglioni Milan, in the heart of Brera, with an offering ranging from gourmet breakfast to signature dinners. The previous location remains dedicated to courses, events, and team building. In 2024, he introduced
Sadler Incontri, the evolution of Chic’n Quick: a space conceived for themed evenings,
lessons, cultural meetings, and bespoke gastronomic experiences.
Giacomo Lovato Born in 1990, after graduating from the Hotel Management Institute, he continued his training at the prestigious ALMA international school of Italian cuisine in Colorno (Pr).
Following this initial phase of study, he became an active collaborator in the kitchens of two of the most significant names in Italian and international dining: Carlo Cracco and Claudio Sadler. From 2013, he worked at Snowflake as Sous Chef under Federico Zanasi at the Hotel Principe delle Nevi in Cervinia, becoming its Executive Chef in 2016 for four years. During this time, he led the restaurant into the most prestigious Italian guides. In 2018, Maestro Sadler entrusted him with the role of Executive Chef for his restaurant in Porto Cervo. The following year, he directed the gourmet restaurant St. George at Villa Carolina in Castelletto d’Orba, before arriving in the Lombard capital in September 2020 to lead the Enoteca Regionale Lombarda restaurant, where he remained until May 2021. June 2021 marked the beginning of an exciting new experience as Executive Chef of the
gastronomic restaurant Borgia – Milano. Under his leadership, Borgia – Milano was included in the top gastronomic guides, earning 2 Forks in the Gambero Rosso Ristoranti d’Italia guide, 2 Hats in Le Guide de L’Espresso, and entering the prestigious Michelin Guide. In October 2023, Giacomo Lovato received the “Tradizione Futura” (Future Tradition) award from Gambero Rosso’s Ristoranti d’Italia 2024 guide. As of September 2025, Lovato has become the Executive Chef of the prestigious Michelin-starred Ristorante Sadler.
Andrea Gianella
Andrea Gianella is a true Lombard native, born in 1987, and has been the Sous Chef at Ristorante Sadler since 2014. After graduating from culinary school, he began a training path that led him to travel and grow within the kitchens of Northern Italy and France, absorbing fundamental experiences and teachings. It was at Emilia & Carlo where he truly understood the meaning of professional catering, refining both his vision and method.
Throughout his career, he encountered influential masters such as Corrado Lombardo and Ezio Santin at Antica Osteria del Ponte—figures who contributed decisively to his professional development. His arrival at Ristorante Sadler marked a key turning point: here, Claudio Sadler instills in the entire kitchen brigade a philosophy built on dynamism, curiosity, and a drive to never stand still—values that Andrea has made his own and brings to the kitchen every day.
Salone delle Feste
The Salone delle Feste is located within the building designed by the world-renowned Swiss architect Mario Botta. Opened in 2007, the palace boasts a modern and distinctive architectural style. Its position at the foot of the hill upon which Campione d’Italia stands makes it a landmark visible even from the lake. Reopened since 2022, the building houses the casino and the Riviera restaurant, where guests can enjoy refined dishes and gourmet menus.
Ristorante Riviera
The Riviera Restaurant is located on the seventh floor of the Casino. The dining room, which offers a stunning 180° view of Lake Lugano, offers two types of service: a buffet bistro with a rustic corner that can accommodate up to 50 guests and a placé service with meat, fish and vegetarian menus with an additional 70 covers. The restaurant, open daily from 7 p.m. to 10.30 p.m. and until 11 p.m. at week¬ends, can be reserved for special occasions and events and can also be booked during the day on request.
8:00 PM aperitif, followed by a gala dinner