Heladerías más innovadoras de España

DelaCrem stands out for its continuous experimentation with unusual and seasonal flavors, such as black sesame, rosemary cream, or EVOO lemon, which go beyond the classics. Its commitment to natural, high-quality ingredients, coupled with artisanal production, redefines the ice cream experience in Spain.

Rocambolesc stands out for its avant-garde approach to ice cream creation, transforming haute cuisine desserts into unique frozen experiences. It offers unusual flavors and shapes, such as nose- or finger-shaped ice creams, and gourmet popsicles with ingredients like fresh fig or baked apple, establishing it as a benchmark in innovation.

Véneta has been recognized as the best ice cream shop in Spain and a finalist in the World Gelato Tour, standing out for its innovative creations. It offers distinctive flavors such as Sicilian orange, pistachio, and mint stracciatella, which demonstrate its avant-garde approach to artisan ice cream making.

La Cremería Gelato Italiano stands out for its continuous innovation in flavors and techniques, as evidenced by the international awards received by its gelato maker Carlo Guerriero. His "Cremoso al Vino Oloroso" and "Sherrymisu al cubo" have been honored at the Gelato Festival World Masters, showcasing exceptional creativity in artisanal gelato production. Furthermore, it offers both avant-garde and classic options, including gluten-free and vegan alternatives, positioning it as a benchmark for innovation in the sector.

Livanti Gelato di Sicilia stands out for its innovative approach to flavor creation, utilizing unexpected combinations such as laurel, olive oil, and rosemary honey in its Magna Grecia gelato. Its commitment to quality is reflected in the daily production of 36 fresh flavors and the inclusion of vegan and gluten-free options, broadening the artisanal ice cream experience for everyone.

Mistura stands out for its innovative ice cream preparation method, mixing them on a quartz slab at -20 °C, which allows for unique customization and an exceptionally creamy texture. The ice cream parlor combines high-quality natural ingredients with a distinctive technique, offering a different experience in artisanal ice cream consumption.

Bibì e Bibò stands out for its commitment to innovation in artisan ice cream making, combining Italian tradition with unique and surprising recipes. It offers a wide range of flavours, including vegan and gluten-free options, demonstrating its adaptability and creativity to satisfy diverse preferences. The continuous training of its ice cream maestros and experimentation with unusual ingredients, such as rice pudding ice cream, solidify its reputation for being at the forefront of the sector.

Heladería Pura Vida stands out for its constant experimentation with ephemeral flavors and unexpected combinations, such as white chocolate with caramelized popcorn or avocado with condensed milk ice cream. Its focus on 100% artisanal ice creams with up to 40% natural fruit demonstrates a commitment to quality and creativity in production.

Heladería Puerta Real stands out for its continuous experimentation with unique flavors and its focus on artisan quality. It offers creative combinations like Milhojas and Tarta de la Abuela, alongside vegan options with plant-based milks, demonstrating a clear commitment to innovation in the ice cream sector.

Can Malirach stands out for its artisanal ice cream proposal with distinctive flavors and an innovative presentation, such as its tasting platter. Its focus on quality and the originality of its creations, like the raspberry sorbet, positions it as a benchmark for innovation within the Spanish ice cream sector.