About

Our unique rose-shaped ice creams are made exclusively from first-class ingredients. We work with bases prepared on-site, whether it’s fresh milk or cream bases, vegan sorbets made from premium fruits, or new alternatives made from plant-based milks.

Alongside our creativity, dedication, and carefully selected ingredients, the guarantee of quality is that wherever possible, we make everything ourselves. Our heart, soul, and full attention go into it — we don’t make compromises for convenience.

“For me, all of this has never been just about ice cream. My dedication lies in heartfelt hospitality and in building a vibrant, inclusive, and international workplace community — a place where it’s easy to connect, and where attention and smiles never run out.” (Sz.N.)

The visionary, soul, and driving force behind Gelarto Rosa is Niki Szökrön. The most natural and authentic way to introduce the brand is through Niki’s own philosophy and story:

“I am passionately convinced that almost any flavor in the world can be turned into ice cream. If a cool, fruity-floral drink enchants me while visiting Morocco, if I fall in love with fresh avocado at a bustling market in Tenerife, or with a steaming Karak Chai in a small café in the Middle East, or if I come across a tree heavy with ripe figs in a tiny Greek village, I transform the joy of that wonder into ice cream.”

We continuously refine our own recipes and remain open to exciting innovations: we attend workshops and exhibitions and closely follow trends so that Gelarto Rosa can captivate again and again by combining the best available technology with the highest-quality ingredients.

However, I began shaping traditional Italian recipes according to my own convictions — even defying long-established ingredient manufacturers — because I wanted to create ice cream that was as natural as possible, made from just a few simple components.

Inspired by the method of sourdough bread: only a few perfect ingredients, modern techniques, maturation, giving time for the wonderful ingredients to fully develop, and then freezing them at their peak using the most appropriate method.

I learned the fundamentals of the craft at the Gelato University in Bologna, studied rose-making from a long-established Italian family, and the petal-by-petal rose design was first discovered for me by my father — my Papi.

In 2025, it will be exactly 20 years since I began dreaming of ice creams made entirely from fresh ingredients, fruits, and spices — without preservatives or additives — 100% natural, including sugar-free and dairy-free varieties.

My uncompromising commitment to quality comes with a trade-off — our ice cream is made entirely on-site, unsuitable for long-term storage or shipping, and therefore cannot be resold elsewhere. Beyond the rose shape, this is what makes it truly unique and inimitable, and it is my genuine pride.

Our cones arrive in our Budapest shops directly from Italy. Made according to a premium, proprietary recipe, they are flavored with vanilla and delightfully crisp and sweet — naturally, without water or any artificial ingredients. They are perfectly shaped, sized, and flavored to serve as a worthy foundation for our exclusive rose ice creams. For our guests, a gluten-free cone option is also available at no extra charge for those with gluten sensitivities.

All of our franchise partners have come from among our own guests. Over the years, this has included, for example, the Qatari owner of the Paris Saint-Germain team. In Barcelona, Marc Gené, Ferrari’s third driver, opened a Gelarto Rosa, and our chili chocolate ice cream has even been served in Qatar Airways’ business class.

Gelarto Rosa represents uniqueness even in its interior design, meticulously crafted down to the smallest detail by my friend Ákos Pergel. This is another passion of mine, inspired by my travels. Even today, I am excited every single day by the fact that the world is full of flavors, colors, shapes, and beauties to discover — and that I can share them with others.

In the heart of Budapest, our tiny shop often has lines so long that we opened its larger “big sister” nearby. Meanwhile, tourists who visit us help spread our reputation far beyond the country’s borders. Every day, we delight thousands of guests with our roses, each petal and flavor blooming to perfection.

Careful selection of ingredients is a crucial part of our work and forms the foundation of the finished ice cream’s quality. Each season begins with important decisions. In spring, for example, we hold a milk-tasting to determine from which farm we can source the most flavorful milk and cream. Together with Gusztiv Tóth — ‘Igazioliva’ — we select which olives from the current year’s harvest best harmonize with our ice cream, and the list goes on.

In our ice cream shop, we work with bases cooked on-site, but we don’t just flavor a single base — with meticulous care, we prepare six different types of bases. For example, our vanilla base is slowly cooked, or pasteurized, using vanilla beans, lemon zest, fresh homemade milk, and eggs. Our cooked bases are made with careful, long maturation. Thanks to high demand, we produce each ice cream fresh and in quantities that allow us to consistently maintain both freshness and high quality. None of our ice creams contain preservatives, artificial additives, or volume enhancers.

• We don’t scoop. Using a custom-made spatula, we shape the ice cream into roses on the cone, preserving its creamy texture.
• Fine and authentic, made with the best ingredients. It contains no emulsifiers, no hydrogenated vegetable fats, and no volume-enhancing additives.
• Enriched with homemade milk, fresh cream, brown sugar, grape sugar, honey, birch sugar, and plenty of fruit.
• We also consider our vegan guests, and those who are lactose- or gluten-intolerant, diabetic, or dieting are more than welcome.
• On request, we also create beautiful rose-decorated ice cream cakes.