Slow-crafted gelato, from scratch.
Eggless, always. Built on grade-A Madagascar vanilla, Piedmontese pistachio, Mahabaleshwar berries and Callebaut couverture. Nothing else.
Eggless, always. Built on grade-A Madagascar vanilla, Piedmontese pistachio, Mahabaleshwar berries and Callebaut couverture. Nothing else.
Gelato is not ice cream. Less air, less fat, more flavour: a discipline that begins the night before each scoop is served. We pasteurise at low heat, age the base for hours, and finish with whole-ingredient inclusions: real fudge, real confiture, real fruit. No essences, no powders, no shortcuts.
Thirty-six flavours rotate on the bar each week. By two in the afternoon, some are already gone. We do not apologise for this; we simply make another batch, and the day continues.
I.
Single-origin where it matters: Piedmont pistachio, Wah Tea Estate Earl Grey, Mahabaleshwar strawberries.
II.
The base rests overnight for fat-protein bond. The texture you cannot fake.
III.
Slow, dense, served at minus twelve degrees so the flavour stays loud.
IV.
Every flavour. Texture from technique, not yolks. A choice, not a compromise.
Flavour of the moment
House-pulled espresso bonded with mascarpone, intertwined with a separate zabaglione gelato. Layered through with savoiardi, espresso-soaked sponge, a true cocoa dust.
It is a tiramisu that does not pretend to be one. It simply is, in colder form.
Counter service, twelve to one. Sit-down space inside. Most flavours sell out by mid-afternoon, so we recommend coming early, or in the cooler evenings when the bar is freshly restocked.
Fresh batches throughout the day. If your flavour is gone by two, come back at four. Chances are, it's back.
