Why We Started Gelatone

Every great project begins with a frustration. Ours was simple: after years of eating gelato across Italy — in Bologna, in Florence, in Sicily — coming back to London felt like a compromise.

The gelato we found here was sweet, sure. But it wasn't alive. It lacked the depth that comes from real pistachio paste, from fresh daily production, from a kitchen that treats ice cream as a craft rather than a commodity.

So we decided to do something about it.

Gelatone was born from a single question: what would a gelato shop look like if we refused to cut corners? The answer is the boutique at 23 Rose Street. We hope you'll visit — and taste the difference.