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.

A tradicionális olasz recepteket egyedire formáltuk– dacolva akár nagymúltú alapanyag gyártókkal is –, mert a lehető leginkább természetes, csupán pár alkotóelemből álló fagylaltot akartuk megalkotni és mindenki számára elérhetővé tenni.

A kovászos kenyér mintájára, a titkunk csak pár tökéletes alkotóelem, modern technika, érlelés, majd időt adni a csodálatos alapanyagoknak a kibontakozásra, és a csúcson, a legmegfelelőbb eljárással lefagyasztani, hogy a legtökéletesebben bontakozzanak ki az ízek.

Alapítónk a szakmai alapokat a Bolognai Fagylalt Egyetemen sajátította el, a rózsakészítést egy tőrzsgyökeres olasz családtól tanulta, a szirmonként felépített rózsa formát pedig először az édesapja, az ő “Papija” fedezte fel számára.

2025-ben már épp 20 éve álmodjuk meg a mindig friss alapanyagokból, gyümölcsökből, fűszerekből, tartósítószerek és adalékanyagok nélkül készült, 100%-ban természetes fagylaltokat, amik között megtalálhatók a cukor- és tejmentes változtok is.

A minőséggel kapcsolatos hajthatatlanságunk más oldalról jár kompromisszummal – a mi fagyink teljes egészében helyben készül, nem alkalmas hosszabb tárolásra, szállításra, így aztán viszonteladásra sem. A rózsaformán túl mégis ettől utánozhatatlanul egyedi és ez a mi igazi büszkeségünk.

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.

A Gelarto Rosa belsőépítészetileg is az egyediséget képviseli, az apró részletekig megtervezett enteriőr Pergel Ákos munkája. A tervező 20 éve dolgozik alapítónkkal, szavak nélkül is megtalálták az összhangot a tér kialakításánál, hogy létrejöjjön a Gelarto Rosa esszenciáját leginkább tükröző enteriőr.

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.