Gelateria — five rooms, one recipe book
Made cold,
made slowly.
Six flavours, churned each morning in a cold room you can see from the counter. Pistachio from Bronte, cocoa conched overnight, cream cultured for two days.
Pistachio Crunch
Bronte D.O.P. · roasted 14 minutes
- Batch
- BR-4417
- Serve
- −14.0 °C
- Weight
- 92 g
Cais do Sodré, 17:40
Today at the counter
Six flavours. No more,
and rarely fewer.
We keep the list short so nothing sits. Choose one and the page follows — the notes, the numbers, and the cone you're building further down.
Pistachio Crunch
- Allergens
- nuts, dairy
- Batch
- BR-4417
- Served at
- −14 °C
The cold room
Everything here is
measured twice.
Two freezer banks, twenty-four probes, one number that matters: the size of the ice crystal. Below eleven microns it reads as cream. Above fourteen it reads as ice.
Nine hours of turning
Low-shear conching under nitrogen, then a ninety-second drop to −34 °C. The structure locks before the fat has a chance to reorganise — which is the whole trick, and the only part we won't shorten.
Build a cone
Order it the way
you'd say it out loud.
Stack up to four scoops, choose what holds them, and set how cold and how airy you like it. The drawing on the right is your actual order.
Select a scoop, then pick what goes in it.
Pressed in-house, 40 seconds at 187 °C.
Structured. Holds an edge on the spoon.
Nothing leaves this page — it's a demo counter.
From four in the morning
Thirteen hours,
one scoop.
Nothing about this is fast, and most of it is waiting. Here is where the day goes.
Where to find us
Five rooms,
one temperature.
Every room runs the same two banks and the same recipe book. Hover a marker for today's queue and hold temperature.
Come by, or send it ahead
Reserve a cone.
Pre-orders open ninety minutes before service. Tell us when you'll arrive and it will be packed cold and waiting.
