These Gelaterias Are Winning Over German-Speaking Switzerland

When the sun is shining and the temperature rises, dipping your feet in cool water while enjoying an ice cream is the essence of summer. Here are some gelaterias you’ll definitely want to bookmark for your next visit.

Gelateria dell’Alpi, Lucerne

The ​“Alpineum” – or simply ​“Alpi” – located just around the corner from the famous Lion Monument, is a staple of Lucerne’s social scene and is every bit as essential to a visit as the iconic Chapel Bridge. In summer, it transforms into a gelato hotspot thanks to the Gelateria dell’Alpi. Waffle cones are freshly baked in front of customers’ eyes, and the flavour selection includes surprises such as popcorn, basil, and beetroot. Even better, the gelato is made with local milk collected directly from a farm in Schachen. The effort pays off: each summer, a colourful mix of locals and tourists flocks here in record numbers.

Must try: The banana sorbet in a crunchy cone – absolutely brilliant!

Rosso Arancio, Zurich

Zurich has no shortage of gelaterias – it feels like a new one pops up every summer. But our top pick is Rosso Arancio, a small and rather unassuming gelateria near Stauffacher, often hailed by locals as serving the best gelato in town. And we completely agree. The gelati are handmade daily using traditional recipes and only the finest natural ingredients. The texture is unbeatable – soft, creamy, and light, just like the real thing in Italy. Another highlight is the rotating selection of 60 flavours, 20 of which are available each day. Even unusual varieties like celery make the cut.

Must try: The classic chocolate – pure heaven in a cone.

Gelateria Vorrei, St. Gallen

St. Gallen is most commonly known for its exquisite embroidery and the legendary Olma sausage. But thanks to Ivan Bertoli, the eastern Swiss city has now also earned a place in the gelato hall of fame. His small gelateria on Neugasse serves up Italian-style gelati that evoke memories of summer holidays and first loves from the very first bite. This comes as no surprise, as Bertoli has his 24 flavours produced in Domodossola, Piedmont, and delivered to St. Gallen once a fortnight. He also brings true Italian flair by serving his gelato the traditional way – with a spatula rather than scooping it into balls. This technique reduces the air content, making the flavour even more intense. It’s no wonder long queues form outside Vorrei, reminiscent of popular spots usually found only in Zurich.

Must try: The pistachio – wonderfully nutty and reminiscent of pistachios roasted over an open flame.

El Bertin, Schaffhausen

Years before gelato became a nationwide summer trend in Switzerland, Linda and Daniela Bertin, Barbara Rusterholz, and Gabriel Gmür opened El Bertin in 1996, inspired by the archetypal Italian gelateria. They were well ahead of their time. Nearly three decades later, El Bertin remains the go-to spot for gelato lovers in Schaffhausen – and has even achieved cult status. It’s easy to see why: around 24 different flavours are freshly made each day using top-quality, seasonal ingredients. If you don’t find a seat at the cosy café, you can enjoy your gelato on the banks of the nearby Rhine.

Must try: The ​“Poppy-Marzipan” – not too sweet, with a delicately nutty poppy seed flavour.

Kalte Lust, Multiple Locations Across Switzerland

The first Kalte Lust gelateria opened in Olten in 2017. Today, you’ll find branches in places like Bern, Chur, and Saas Fee. Their retro-style gelato trucks serve up fresh ice cream in cones or cups – and are also available for private events like weddings. Several flavours can also be purchased in selected Coop stores for enjoyment at home.

Must try: The limited-edition ​“Cherry Blossom” with tonka bean and bergamot – created by Michelin-starred chef Peter Knogl from Cheval Blanc at Les Trois Rois in Basel.

La Golosa, Bern

The gelato artists at La Golosa are masters of elegant presentation – and the flavour doesn’t disappoint either. The gelato is made fresh daily, Italian-style, using only the best ingredients: full-fat milk and cream from the Emmental, Swiss sugar, and seasonal local fruits such as plums, cherries, apricots, and elderflowers. A dream come true for fans: La Golosa offers gelato workshops. Or you can even bring your own fruit and collect your custom-made gelato a few days later.

Must try: ​“Ricotta and Figs” or ​“Caramel Peanut Crunch”. You definitely won’t regret it.

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