360º ice-cream parlour designs lifestyle
They are not only among the best ice-cream parlours in the world. Their interior design and product packaging are able to leave the most exquisite ice-cream lovers frozen.
A 360º brand concept where some of the best design and architecture studios are present.
Rocambolesc was created from the ingenious idea by the Roca brothers: to offer their pastries in the streets of Girona through street stalls. Given the impossibility of doing so, they founded this establishment in the centrally-located Santa Clara street, which is inspired by a fairytale world, reminding us of none other than Charlie and the Chocolate Factory. A space where one can enjoy many of the ice cream desserts, made with the most natural ingredients in the Celler de Can Roca. The project was designed by Sandra Tarruella, the very same architect who carried out the renowned three-Michelin-starred restaurant project.
50 Santa Clara street, in Girona (Spain).
Dri Dri Gelato
This chain of London ice-cream parlours opened its first establishment in 2010 in Notting Hill. At present, with two establishments, Dri Dri Gelato has positioned itself as being a standard setter in the making of Italian handmade ice-cream with ingredients brought directly from the country itself. Not only are we dealing with an old ice-cream tradition, but Dri Dri also takes its decor from Italy, inspired by the awnings, stalls and sunshades with yellow and white stripes. The design was carried out by the Elipse Design studio, which also oversaw the renowned St Martins Lane Hotel in London.
125 Sydney Street 6W3 6NR, London, England
The Party/Space/Design studio has designed this ice-cream parlour concept in Bangkok, where everything seems to have a strawberry and mint flavour. Attached to the Ekamai restaurant with a design which is perfect for trying out the most handmade desserts, Shugaa is a constructive allegory of fondant, the main ingredient in the ice-cream. The pastel colours lead the way in combination with the wood and marble in the bar counter. As well as that, glass and metal have been used to create polygons, emulating the shape of a sugar cube. Shugaa not only offers the possibility of enjoying ice-creams and desserts, but also to create them in its fondant studio.
Sukhumvit Soi 61 The Residence at 61 Bldg., Bangkok 10110 (Thailand)
Although there is a Morgenstern’s flagship in New York, the Klein blue-façade ice-cream parlour in Rivington Street is the house logo. 55m2 of classical ice-cream parlour in which every detail counts. Caesarstone countertops in pure white cover the freezers, where there is a till which is a relic of 1964. While Morgenstern’s design is one of the most unique in the world, the establishment stands out because of the big array of available flavours, which range from the most classical, such as fudge and caramel, to more exotic ones, namely: pistachio with green tea, Vietnamese coffee and cinnamon whiskey.
2 Rivington Street NY 10002 (the USA)
The new concept of mobile ice-cream parlours has been thought up to be a work of art. Lodovnia is a project designed by the Mode:Lina Studio for the Stary Browar quarter in Poznan. It is worth highlighting its futuristic look which reminds us of an urban container. Its façade is made up of almost a thousand cones and it is a tribute to Lodovnia’s star product: the natural ice-cream cone.
Ulica Półwiejska 42, Poznan 61-888 (Poland)