The best gelaterias in Zurich 2023

Phil and Rick are originally from Berlin and started the ice cream shop at Wiedikon station in April 2022. As a trained patissier, Rick devotes himself to the ice cream creations, while Phil is the organisational and marketing talent and also works as a DJ in the shop from time to time. You can generally look forward to one or two crazy ideas, such as live tattoo events with ice cream tasting.

The motto: ice cream like it was 100 years ago - without artificial additives, colours and flavours.

😍 I'm still fascinated by this quality, which I think is unique in Zurich:
The focus is on regional products and their quality. There are no ready-mixed ice-cream powders in the production process. The lemons and limes are pressed by hand and the peels are grated off. All nuts are roasted and caramelised by hand. All the vanilla beans are individually cut open and cooked out. Even the brownies for our caramelised banana brownie ice cream treat are home-baked. There are changing, seasonal ice cream flavours, alongside ice cream shop classics such as:

• Salty - Peanut Butter,
• White Chocolate - Tonka Bean/Cashew,
• Pistachio - Nougat
• or Strawberry - Basil - Sorbet, a seasonal and passable vegan variety.

Since summer 2023, there is a new ice cream shop in the ice cream van with the speciality "Glace-Berliner".

The location: A trendy meeting place full of art, with old furniture, warm light, green plants, fancy drinks in ice cream shop flair, a dash of Berlin and national and international artists at selected events.

My favourites: Salty caramel, raspberry/mint, pistachio/nougat and the "Glace-Berliner".

5 stars for Tine Giacobbo's 'Eisvogel' (kingfisher) creations. Daily fresh they are prepared in their Gelateria with seasonal ingredients. With the exception of chocolate sorbet which is always available especially for children, the other 5 varieties are always a surprise. Since there is a big crowd, it is possible that everything is already sold out in the late afternoon. The price is also very fair. CHF 4.50 for up to two balls.

My tip:simply all sorts are recommendable 

The family business from Berne is known for its exceptional varieties such as carrot cake, beetroot wasabi, marzipan poppy or the heartbreak ice cream "Mare die Berna". Only honest ingredients are used, the milk is local and organic. In summer there are usually longer waiting times. For two kinds you pay a fair CHF 3.50. Attention: Only cash payment possible!

My tip: yogurt (my all-time favorite ;-)) and a new creation

Dani Kissling has been leading the hearty glacier stand at Lake Zurich with full passion since 1998 and is already looking forward to the next season in winter. For the little guests there is a little plastic animal of their choice, for the big ones a little "tasterli" of an additional type of ice cream. For one ball you pay CHF 3.

My tip:Fior di Latte and Yogurt Mora

Gelati Tellhof is run by Susanne Kissling (sister of Dani Kissling of Gelati am See). Unlike Gelati am See, the Italian gelateria is open even in bad weather. Beside some seats inside and outside there is a play corner for the small guests. They can enjoy one of the city's famous plastic animals while adults enjoy a free tasting. In addition to the approximately 30 types of ice cream, the range also includes delicious coupes and frappés as well as coffee and tea specialities. The gelateria is particularly child-friendly with the option "Pimp my ice" - a ball of ice cream can be decorated to your heart's content with sugar eyes, smarties and marshmallows. Children's syrup and baby chino are included free of charge.

My tip: Fior the Latte and Yogurt Mora

When Niccolò Binazzi set off for Italy a few years ago, he had a mission: to do justice to the true Italian gelato. In his production facility, bar and gelateria in Wallisellen, one can since then convince oneself of the unique taste. The gelato is also delivered to restaurants or you can find the delicacies with the orange hoods at various events. In addition to the classic varieties, there are always seasonal variations, which Niccolò likes to refine with selected ingredients. For 1-2 varieties you pay CHF 4.50. 

My tip: hazelnut and pistachio