The story
L’Alchimista, perched on Montefalco’s Piazza del Comune, has held a special place in local food culture since winning Alessandro Borghese’s *4 Ristoranti* in 2018. For the creators at JustUs, it’s more than a trophy—they call it the birthplace of their project. The restaurant balances deep Umbrian tradition with a creative edge, leaning on local ingredients and an impressive wine list. The signature “Piccione Scomposto” (deconstructed pigeon) is a standout, as is the pastry program helmed by young chef Nicolò, whose work the reviewers describe as “extraordinary.”
Beyond the mains, a parade of inventive starters and desserts reinforces the kitchen’s ambition. Highlights include the Mousse di Ricotta con Zucca Marinata e Basilico Liofilizzato, Stracciata al Tartufo, and a playful Cono al Tè Matcha con Yogurt e Lampone. The atmosphere is intimate and upscale, with a private room available—a neighborhood favorite that feels both refined and genuinely personal.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers at L'Alchimista rave about the Barbazza, calling it a transcendent experience. The overall vibe is one of warm, rustic elegance and deeply soulful cooking.
“This is what we call 'barbazza' here in Montefalco – guanciale cooked in Sagrantino wine, with sage and balsamic vinegar. It's a burst of life! It's fatty and unctuous, but with the bubble from the rosé it really cleanses the palate. Look at that translucency – top quality. It's a dish that says: we only live once, so enjoy it.”
What creators say
1 creator has covered L'Alchimista. Most active: JustUs
L'Alchimista is a top-tier restaurant in Montefalco that won Alessandro Borghese's 4 Ristoranti in 2018; the creators have a deep personal connection here (it's where their project JustUs started), and they praise the local ingredients, the wine selection, the creative yet traditional Umbrian cuisine, and especially the signature pigeon dish and the extraordinary pastry work by young chef Nicolò.
Dishes mentioned
Mousse di Ricotta con Zucca Marinata e Basilico Liofilizzato
This amuse-bouche is fantastic. The ricotta mousse is soft and creamy, while the marinated pumpkin has a slightly crunchy, almost raw texture that at first might seem strange, but it's actually pleasant. The crunch pairs perfectly with the smooth ricotta, and the lyophilized basil gives a nice aromatic kick. It's a wonderful start.
Stracciata al Tartufo
The stracciata cheese is soft and runny, with a slight eggy bavoso texture, and the truffle brings you straight to Umbria. It's always a pleasure to eat this classic. If I ate this on the other side of the world, it would still bring me back here emotionally.
Parmigiana di Cipolla di Cannara
This is one of my all-time favorite dishes. I used to not eat onion, but after trying Patrizia's parmigiana di cipolla, I changed my mind completely. The onion is battered, fried, cooled, then layered like a classic parmigiana with tomato, Parmesan, béchamel. It's out of this world.
Barbazza
This is what we call 'barbazza' here in Montefalco – guanciale cooked in Sagrantino wine, with sage and balsamic vinegar. It's a burst of life! It's fatty and unctuous, but with the bubble from the rosé it really cleanses the palate. Look at that translucency – top quality. It's a dish that says: we only live once, so enjoy it.
Strangozzi al Tartufo Nero
Strangozzi is one of my favorite pasta shapes since I came to Umbria – it's a bit harder and chewier, which goes perfectly with any sauce. Here it's tossed in a simple sauce of garlic, anchovy, chili, and oil with black truffle. The truffle is incredibly fresh, never frozen, and you can really taste the quality. This is mundial.
