Solo Gelato is not just an established brand in the Greek ice cream market, but the best ice cream in Europe, awarded first place at the European Ice Cream Championship held in Berlin in 2012. It is fresh Italian ice cream with very low fat (only 5%), which we make ourselves using pure, high-quality ingredients, specifically fresh milk and fruits.
The owner, Nikos Christogeorgos, a third-generation "ice cream maker," still uses his grandfather's recipes from 1951, making the ice cream from scratch, using selected raw materials and, of course, without ready-made mixes. At Solo Gelato, you will find a very large variety of ice cream flavors, even sugar-free (sweetened with stevia and agave syrup) or gluten-free.
Traditional kaimaki with salep and Chios mastic, chocolate sorbet with Criollo cocoa, Sicilian pistachio (100% IGP), Piedmont hazelnut (100% IGP) are just a few of the dozens of amazing flavors waiting for you to taste them every season of the year. Also, at Solo Gelato, you can find hot or cold beverages as well as a wide range of traditional Italian and Greek sweets such as Sicilian cannoli with ricotta, pavlova, coconut cookies, and handmade baklava.
Gelato artigianale Italiano
Fresh handmade ice cream, with pure high-quality ingredients
Mr. Nikos Christogeorgos, owner of "Solo Gelato" in Chalandri, spoke to the magazine KOSMOS about the world of ice cream and the unique flavors he exclusively makes for his shop. The passion has been inherited both from his grandfather and his father, who made their own mark in the world of sweets and ice cream... Later, in 1967, they started making ice cream with a Frigo ice cream machine, which was quite innovative for that time. As the owner of "Solo Gelato" remarked: "I even got to use this ice cream machine myself, as we used it until 1989... I still remember scooping the ice cream from the top with a ladle."
Specifically, his grandfather, in the 1930s, owned his own dairy-pastry shop in the square of Chalandri, where the Commercial Bank is today, and sold yogurt that he made himself, while also making kaimaki ice cream in a wooden cauldron. The ice cream process back then was done by hand, using salt and ice. Due to the war that followed, everything was destroyed until, in 1951, Mr. Nikos Christogeorgos' father reopened the dairy-pastry shop along with the grandfather, making baked sweets and yogurt.