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May 20, 2005 12:55 PM

Madrid ice cream or gelato

  • r

Hi all,

I´m here in Madrid, and I´m looking for some really good homemade ice cream or gelato. So far, all I see is Ben & Jerry´s and fluorescent gelato. Anyone have any suggestions?

I´ll be here for several days.



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  1. Try Giangrossi--it's an Argentine run place near the Bilbao metro--I think they may have another location elsewhere:

    Calle Alberto Aguilera, 1

    I also like a place on Calle Huertas... It's right around the corner from Plaza Santa Ana--on the first block of the street on the left side, as you head down toward the Prado.

    Ben and Jerry's just opened a month or so ago. They have already succeeded in making a lot of people angry with their horrible promotional events where they leave huge amounts of trash behind....

    3 Replies
    1. re: butterfly

      That's funny. My partner and I tried the place on Calle Huertas when were there (can't remember) and we weren't that into the gelato. Didn't think it was bad, but didn't think it was very flavorful/special. I will, however, admit, we were a bit turned off towards their snide attitude towards a Spanish-language error we both made.

      NYT had an article about artesanal ice cream/gelato in Spain (Madrid specific? don't remember). I don't have my print out with me, but I know I got it from the NYT website, if you're able to search there.


      p.s. will post more on Spain trip, just haven't had time...

      1. re: Smokey

        Thank you both very much for your input.

        A special thanks to butterfly. We used some of your input from previous posts in our search for some tapas this evening.

        At Toma Jamon we had a tomato salad with pieces of tuna, oil, lots of vinegar, and large chunks of sea salt that was very, very good.

        We also had some grilled shrimp at La Paloma that really hit the spot.

        After a swelteringly hot day, it was nice to wander the city and enjoy some of its food.

        Thanks again,


        1. re: rob

          I think this may be the NY Times article. The Giangrossi reference is at the very end:


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