The best gelaterias in Venice chosen by Gambero Rosso

The first 30-day trial period for entry tickets to Venice started on April 25, 2024 - we explained how it works here. However, the contribution is due for the time slot from 8:30 am to 4 pm -, where the Art Biennale has also started and will be open until November 20. Great news, therefore, for the most romantic city in the world, as well as one of the most touristy. A so-called "mass" tourism that sometimes affects, negatively, the gastronomic offer (example? The invasion of brightly colored Sicilian cannoli). Here's a mini-guide, to avoid mistakes, on the best gelaterias in Venice, plus one in Mestre that's worth the trip.

The best gelaterias in Venice

Gelateria Nico

Undoubtedly the most famous gelateria in Venice, a must-visit for tourists and a highly frequented spot by Venetians themselves. A success that stands the test of time - the place was founded in 1937 - continuing to offer an enticing selection in a highly suggestive setting. At the tables of the terrace suspended over the Giudecca canal, you can enjoy a postcard-perfect panorama and savor a choice of ice creams, whether milk-based or made from fresh or dried fruit, all notable for their intensity and palate cleanliness. A must-try is the Gianduiotto, a true and indispensable comfort food made by immersing a substantial slice of gianduia chocolate in cream. Among the other popular sundae options are Paciugo (whipped cream, sour cherry, cherry brandy, cream and strawberry ice cream) and Baileys (with praline ice cream, cream, Baileys liqueur, and hazelnut granules). Also serves breakfasts and aperitifs. Efficient service.

Dorsoduro, Zattere 922 – 041 5225293 - www.gelaterianico.com

Gelateria Il Pinguino

Aiko Barbazza, Japanese mother, Venetian father, has been running the tiny shop near the Arsenale for four years, where she had worked as an employee for almost a decade. She immediately focused on quality (hazelnuts, almonds, pistachios, chocolate, and fruit are all first-rate and you can taste it) and (excluding tourists) the backbone of the clientele is local. Classic setting and out of the 18 flavors available daily on the counter, more than half are traditional, while four vary daily. Plus, there's the flavor of the month, usually the most innovative, which is sometimes so appreciated that it becomes a permanent fixture on the menu, like ricotta and pistachio. Fruit-based preparations are also very popular, all obviously seasonal.

Castello 2141 – 041 2411395

La Mela Verde

Davide Venier had started working in the major Venetian hotels, but passion and character led him elsewhere. It was 2009 when he rented a tiny space near Piazza San Marco and turned it into a small temple of taste, immediately focusing on quality, from ingredients to seasonal respect. During this period, for example, you'll find strawberries. Among the 12-14 flavors offered daily, there's also creativity: coconut cream, white chocolate and almonds, cremino and caramel, lemon mint, and basil. In 30 square meters, laboratory included, Davide produces much more, starting from the Sicilian brioche with the tuppo, and then granitas, smoothies, and a delicious affogato with whipped cream. Another address in Zelarino (via Castellana 105e) where alongside the cold offerings, there's also a cafeteria.

fondamenta de l'Osmarin, 4977/A – 349 1957924

Gelateria Gallonetto

In the heart of Venice, a stone's throw from the Rialto Bridge, two young people from Treviso, the brothers Thomas and Sara, have ice cream in their family DNA and the desire to test their passion and acquired skills in an area with very high tourist traffic. So, starting from where their grandfather had started in the 1970s, from August 2021, they started a business focused on quality. Few flavors (16 in total, stored in the tubs) but good, indeed, excellent. Tempting, well-balanced ice creams made with carefully selected raw materials. The focus is mainly on classics - hazelnut, pistachio, and chocolate (especially their dark chocolate) - but creativity is also in play, as in the Gondola Kiss (white chocolate with rose infusion, raspberry coulis, and white chocolate glazed cream puffs) or Sahara (almond ice cream, saffron and star anise infusion, date compote, cinnamon, and apples).

Salizada S. Lio, 5727 – 041 8476976

Chocolat

The search for the highest quality is the mission that animates Carlo and Marco Zanette's project. This entails constant effort in selecting ingredients and balancing recipes. An ever-evolving proposal aimed at the heart of the flavors of the various ingredients, chosen with care and expertise. Among the unmissable flavors, in addition to the traditional creams (especially chocolate, vanilla, hazelnut, and pistachio) are mascarpone with figs and sheep ricotta with pistachio and wafer. The range of variants without milk or sugar for lactose intolerants or those with diabetes is increasingly wide. In addition to ice creams, homemade sweets and cakes (like Sacher and Black Forest). And there's also a selection of savory delicacies for a quick lunch or snack. Friendly and efficient service. Two more branches at Corso del Popolo 169 and Galleria Matteotti 14, where you can also stop for brunch and aper

Mestre (VE) – via G. Allegri, 27 – 041 2007174 - gelateriachocolat.com