Made this morning.
A small gelateria in Gbely. We churn small batches every day from fresh milk and real fruit — and when they run out, they run out.
On the counter today
Pistachio
Slow-roasted Sicilian pistachios. No colouring, which is why it looks paler than you expect.
Stracciatella
A cream base shot through with thin dark chocolate shards, folded in by hand.
Amarena Cherry
Cream with syrup-steeped Amarena cherries. Sharp and sweet at the same time.
Hazelnut
Piedmont hazelnuts, roasted dark. Our best seller, every single week.
Lemon Sorbet
Sorbet made from lemons, water and sugar. Nothing else. The most refreshing thing we make.
Strawberry
A seasonal sorbet from fresh strawberries. We only make it while the fruit is good.
Dark Chocolate
70% cocoa, no dairy. Intense and just short of bitter, which is the point.
Crema
The classic Italian egg-yolk custard with lemon zest. The flavour a gelateria gets judged on.
Allergens in our gelato
- Milk and dairy
- Eggs
- Tree nuts (walnuts, pistachios and other shell fruits)
- Gluten (only in varieties containing biscuit, wafer or cone)
If you have an allergy, ask us at the counter — we know exactly what is in each flavour.
Why we make it this way
We make gelato in small batches because there is no good way to make it in large ones. Less air, less sugar, no colouring — which is why our pistachio is pale rather than bright green. We learned the recipes in Italy and have been adjusting them to local taste ever since.
From the family archive
Zagreb, 1973 
Zagreb, 1973 
Zagreb
Opening hours
- Mon–Sun
- 09:00—21:00