L'Alchimia

The atmosphere is nice here. Food overall was very good, the veal was missing some seasoning/sauce. We took ala carte menu and it was plenty of food. The service was a bit lacking. At each course the server did not know who ordered what dish.

This was a unique and very varied taste experience. Definitely a Michelin-starred restaurant. The presentation, flavors, and overall impression were excellent. The wine pairings for each dish were very well thought out. For those who complain about the taste, remember this is fine dining meant to be enjoyed, not just to fill your stomach. The evening with my husband was perfect thanks to this wonderful place.

Worst restaurant I've ever been to. They brought a dish with a chef's hair and didn't even apologize or make a discount. If you want to ruin your holiday for 350 euros, this is the restaurant to go to

I came here with my wife for dinner. Reservations are recommended. We had the tasting menu. There are two options, one is more traditional and the other more modern are what they call evolutionary. We chose the latter. Overall we enjoyed our meal. The standout dish for us was the kiwi with pepper and tomato powder. This dish packed a whole lot of umami and was definitely the highlight of the night. The collection of dishes you get with the newer tasting menu complimented each other nicely. The servers were attentive and extremely professional. All of our dishes were timed appropriately and I suspect that this is why they have a Michelin star. Overall, although our experience was highly enjoyable, none of the dishes (other than the tomato one mentioned above) surprised us or left a lasting impression on us. This is something that we were hoping to experience given that this establishment received a Michelin star. Perhaps I will give the traditional tasting menu a try next time to see if I have a different experience.

Amazing food and service. Even had very good non alcoholic sparkling wine. Cheaper option for the business lunch is great in theory, for vegetarians not so much as this week there were no vegetarian options, but the à la carte price was worth it.

a delightful experience at a 1-michelin star restaurant. the setting was cozy and intimate, with a clean and well-decorated interior featuring modern touches that added to the charm. they offered a few vegetarian options, and i tried the following: >> soft egg with fondue and white truffle: 4/5 >> tagliolino 36 yolks, butter, white truffle: 4.5/5 >> egg az agr gusci e germogli: 4.5/5 highly recommend this spot if you’re looking to enjoy unique italian dishes in a lovely atmosphere with accommodating staff.

Located in Milan, L'Alchimia is an elegant fine-dining restaurant showcasing Italian and Mediterranean cuisine. Led by Chef Giuseppe Postorino, the restaurant has risen to earn one Michelin star for its culinary artistry utilizing high quality, seasonal Italian ingredients. Diners are treated to innovative multi-course menus in a sophisticated yet warm ambiance, featuring parquet floors, exposed brickwork and warm lighting that enhance the dining experience both during the day and into the romantic evening hours. 𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚 𝘉𝘢𝘰 𝘸𝘪𝘵𝘩 𝘥𝘶𝘤𝘬 / 𝘗𝘢𝘳𝘮𝘦𝘴𝘢𝘯 𝘣𝘢𝘭𝘭𝘴 / 𝘉𝘦𝘦𝘵𝘳𝘰𝘰𝘵 𝘢𝘯𝘥 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 / 𝘊𝘰𝘥𝘧𝘪𝘴𝘩 This selection of amuse bouche provided a light yet flavorful introduction to the meal. Particularly enjoyable were the bao with their well seasoned and tender duck meat. The parmesan balls also packed a punch, with the concentrated cheese flavor. Overall, a perfect way to whet the appetite. 𝙋𝙖𝙡𝙢 𝙝𝙚𝙖𝙧𝙩 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙙 𝙘𝙧𝙪𝙢𝙗𝙨 (7/10) Resembling a plump scallop sitting proudly on the shell, this dish cleverly used palm heart beneath a topping of light and crunchy breadcrumbs designed to mimic herbs. Its beautiful presentation hid a pleasingly fresh and tender palm heart that was both comforting and tasty. 𝘾𝙖𝙧𝙥𝙖𝙘𝙘𝙞𝙤 𝙙𝙞 𝙨𝙘𝙖𝙢𝙥𝙞 𝙘𝙧𝙪𝙙𝙞 𝙘𝙤𝙢𝙚 𝙪𝙣𝙖 𝙥𝙞𝙯𝙯𝙖 𝙢𝙖𝙧𝙜𝙝𝙚𝙧𝙞𝙩𝙖 (7.5/10) (𝘙𝘢𝘸 𝘴𝘩𝘳𝘪𝘮𝘱𝘴 𝘤𝘢𝘳𝘱𝘢𝘤𝘤𝘪𝘰 𝘭𝘪𝘬𝘦 𝘢 𝘱𝘪𝘻𝘻𝘢 𝘮𝘢𝘳𝘨𝘩𝘦𝘳𝘪𝘵𝘢) Reminiscent of the classic margherita pizza, the carpaccio is presented with thinly sliced raw shrimp in a circular pattern, topped with tomato powder and mozzarella. The fresh seafood was complemented perfectly by the vibrant, tangy flavors of tomato and rich cheese. Such an innovative starter that delighted the eyes and palate alike. 𝙏𝙖𝙜𝙡𝙞𝙤𝙡𝙞𝙣𝙞 𝙩𝙧𝙚𝙣𝙩𝙖𝙨𝙚𝙞 𝙩𝙪𝙤𝙧𝙡𝙞 - 𝘛𝘢𝘨𝘭𝘪𝘰𝘭𝘪𝘯𝘪 𝘵𝘩𝘪𝘳𝘵𝘺-𝘴𝘪𝘹 𝘦𝘨𝘨 𝘺𝘰𝘭𝘬𝘴 (8/10) Definitely a standout dish. The pasta was crafted from 36 egg yolks, yielding a rich and velvety texture. The combination of raw and cooked lobster, red prawns, and shrimp provide a fresh accent and offer succulent bites. Their harmonious blend of textures and flavors make this a true celebration of the bounty from the ocean. 𝙋𝙚𝙨𝙘𝙖𝙩𝙤 𝙙𝙚𝙡 𝙜𝙞𝙤𝙧𝙣𝙤 - 𝘊𝘢𝘵𝘤𝘩 𝘰𝘧 𝘵𝘩𝘦 𝘥𝘢𝘺 (7/10) Moist flaky white fish was complemented by a rich cannelini bean cream sauce. Tender mussels and the turnip greens added extra textures. Simple ingredients but well prepared, a light but satisfying seafood option. 𝘼𝙜𝙣𝙚𝙡𝙡𝙤 *𝙁𝙧𝙖𝙩𝙚𝙡𝙡𝙞 𝙑𝙖𝙧𝙫𝙖𝙧𝙖* - 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘭𝘢𝘮𝘣 *𝘍𝘳𝘢𝘵𝘦𝘭𝘭𝘪 𝘝𝘢𝘳𝘷𝘢𝘳𝘢 𝘚𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯* (8.5/10) The dish has gracefully blended tradition and innovation. Alongside perfectly grilled lamb chop, skewers of sirloin and torcinelli expertly interleaved for easy eating. This thoughtful presentation allows each distinctive yet cohesive ingredient to shine but unite. A true testament to chef’s prowess in crafting sophisticated but balanced dish with the local prized ingredients. 𝙏𝙞𝙧𝙖𝙢𝙞𝙨𝙪 (7/10) While this innovative tiramisu - mascarpone cheese sandwiched between a topping chocolate plate and biscuit base - offered pleasing flavors, we preferred a traditional version with more robust espresso and liquor shining through each creamy, boozy layered bite. Date: April 2024 weekday lunch

Overall it was a pleasant fun experience. We went for lunch so we did not explore the full potential of this restaurant. The mis en bouche were typically good as at most Michelin restaurants. One critique I must give which lowered the score to 4 stars was the “ice cream” shaped dish. Although it was never seen before and very creative, both my girlfriend and I thought that the flavors didn’t particularly go well together. The rest of the dishes were well-balanced and flavors went well together. One of the two fish dishes didn’t have such a particularly stunning appearance which was directly proportional to the taste as well. However I still would like to visit this restaurant another time for dinner to fully experience what the chef is about.