Restaurant

Traditional cuisine and gastronomic creativity in Busto Arsizio

Antonio Pagani, the chef and founder of I 5 Campanili in Busto Arsizio, combines innovation and traditional cuisine in a unique way, combining local produce with gastronomic delights from all over the world.

These are the foundations of a philosophy and a global approach to culinary art in which imagination, quality and freshness are essential ingredients.

Let yourself be conquered by excellent reinterpretations of Lombard cuisine

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Customer service

Your every need will be met with care

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Discover the fine wines from the wine cellar

Courtesy

Expert staff in a restaurant with a refined atmosphere

Professionalism

Experience and passion for catering

Quality

Fresh ingredients and raw materials

Discover what we have to offer

High quality traditional and innovative cuisine

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Local and global flavours

At I 5 Campanili of Busto Arsizio, traditional cuisine meets the creative gastronomy, welcoming you for absolutely unforgettable lunches and dinners from the appetising starters to the rich first courses, from the second to the most special and refined dishes, up to the exclusive range of patisserie desserts..

The chef's challenge goes beyond the concept of ethnic cuisine and instead adopts a globalised perspective, an exploration of the flavours of the world where typical Italian products find new forms of leases of life.

Unique and innovative dishes

The I 5 Campanili of Busto Arsizio menus are a feast of flavours and colours in which traditional cuisine is revisited with flair and imagination.

Meat, fish and pasta dishes are enriched with produce from all over the world, stimulating new combinations and new tastes.

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Inimitable flavours from appetiser to dessert

I 5 Campanili of Busto Arsizio is an enchanted place where traditional and Lombard cuisines are combined in new and exciting creations that will take over you. The delicate and refined chef's specialities include:

scallop tartare with crunchy dried fruit and delicious stuffed plum tomatoes, seasoned with extra virgin olive oil and chapelure de lime
rice flour tissues staked with Alaskan king crab and basil
fillet of sea bass roasted with Iberian chorizo
lobster Milanese
fresh milk lamb leg with sautéed bocconcini and curried vegetables, served in Indian puff pastry

Don't forget chocolate desserts and the well-stocked wine cellar, where there are over three hundred and fifty Italian and foreign labels as well as a splendid collection of whiskeys, cognacs, calvados and other refined spirits.