The “scoop” on where to get the best ice cream in Athens 

When it comes to the art of making gelato the Italians get all the glory. After all, they were the ones that invented it. However, in recent years, Greece has been following closely in its neighbors’ footsteps creating its own special tradition for, these days, you can find an artisanal gelateria almost everywhere in the country, whether you are at a remote island or in the wild mountains of Ioannina. There is always someone passionately devoted to making the world’s favorite dessert only from the best ingredients and with high technique.

Nowhere is that more evident than in Athens where the “frozen” options are endless. From the refined gelatos to the more rustic and traditional “dodourma” and “kaimaki” and from sugarfree sorbets to rich parfaits and vegan semifreddos, the Greek capital seems to offer it all, and then some. Let’s take a look at some of the best ice cream shops in town, each one with its own distinct flare -and flavors.

Django

After having established themselves in Syros, the Cycladic island where they opened up their first store in 2015, the Django team decided to conquer Athens. And so they did. It’s been three years now that they have been serving their 100% natural, handmade gelatos and sorbets from Koukaki and the hype has not faded one bit. On the contrary, the shop has become a destination not only for the locals, but also the many tourists that flock there in order to have a small taste of authentic Madagascar Vanilla ice cream or of other favorites like Pistachio, smoked hazelnut, -both made from real nuts-, chocolate etc. These are the constants because most of the other flavors change according to season and availability. Now, for example, it is a good idea to try the fig sorbet that you can only find during August.

As part of the zero waste and slow food movements, the staff prepare the ice cream in quantities that are to be consumed during the day so there may be some flavors missing if you show up too late -after all they say that this ice cream is to be eaten right away and not stored. And, just to let you know that there is nothing to hide, all the preparations are made right in front of you, in the gelateria’s open kitchen. What are you still waiting for?

Le Greche

One of the most famous and first of its kind gelaterias in Athens is “Le Greche”. A long time dream of owner Evi Papadopoulou, who studied the art of gelato making in Italy, this little spot on Mitropoleos street is a must visit for anyone passing through Athens. The all female staff -its name means Greek women in Italian-, makes not only gelatos and sorbets but ice cream cakes and sandwiches, semifreddo filled canolis and tarts, as well as semifreddo in small vases. All the ingredients used come from Greece and Italy. Ms Papadopoulou makes it her mission to keep the authenticity of her flavors so she will bring pistachios from Sicily, hazelnuts from Piemonte, figs from Kalamata, cheese from Crete etc. One of our favorite flavors here is the mascarpone with figs, as well as the fior di latte.The most famous location is the one in Syntagma but you can find “Le Greche” also in Agia Paraskevi, Neo Psichiko, and the Acropoli area.

Epik

If you are looking for a real test of Greece than you have to visit this tiny ice cream shop in plateia Mavili. Made with milk that comes from the monastery of Timiou Stavrou (Holy Cross) in Corinthos, where the nuns have created a small cattle farm where the animals live in the best conditions, this ice cream is really one of a kind. You can also tell from the flavors that read like a map of the Greek agricultural landscape: almonds from Thessalia, raspberries from Serres, salepi from Ipiros, hazelnuts from Pella, strawberries from Pieria, melons from Messinia, yogurt from the monastery. The list goes on and on. Even the chocolate is Greek -ION. It is more than worth giving it a try.

Fatto a mano

Another oldie but goodie, this special gelateria became famous even though it is away from the city center, in Peristeri. Now we can also enjoy it from its Palaio Faliro location -and Thessaloniki!. The ice cream here is completely handmade, as the store’s name says in Italian, with very good quality and seasonal ingredients like fresh buffalo or cow’s milk of Greek origin, 100% Greek strained yogurt, Valrhona chocolate, natural Madagascar vanilla, PDO Aegina pistachio, PDO Cretan anthotyro, thyme honey, fresh Greek fruit, without purees, pastes, colorings or other additives. Every flavor is delicious and will leave you wanting more, but for all you chocolate junkies out there, taste the hazelnut praline. It is to die for.

Kokkion

Another place where only the best ingredients are used from local producers, like milk from Magnesia and yogurt from Lesvos. Kokkion in Monastiraki is owned by pastry chef Vassilis Papamattheiou who makes everything himself, from scratch. Like the butter cookies he uses for his cookie ice cream. Also, he offers a variety of vegan options for anyone interested. So grab a scoop or two, on a cone or in a cup, and stroll around the neighborhood. It is the best way to enjoy both the ice cream and Monastiraki.