Gelato Week Berlin 2026: Over 50 ice cream shops celebrate artisanal gelato in the capital
From May 7 to 17, 2026, Gelato Week Germany returns to Berlin. In its 6th edition, the popular event brings together over 50 selected ice cream shops, each presenting their most creative gelato creations.
From unexpected combinations like black sesame with roasted golden sesame seeds to strawberry matcha latte, rose cheesecake with pistachio, or ginger with lemon zest: during Gelato Week, Berlin becomes a stage for extraordinary flavor experiences. Each participating gelateria offers a unique, event-exclusive flavor at a uniform price of €1.80 per scoop.
An event that makes quality visible
Gelato Week was created to put the quality of artisanal ice cream center stage. The spotlight is on ice cream shops that work with high-quality ingredients, master traditional techniques, and at the same time develop innovative flavors.
What began as a local initiative has, over the years, become a firmly established part of Berlin’s food scene. In 2026, the event is deliberately placing a strong focus on Berlin in order to highlight the diversity and high standard of the city’s gelato culture even more effectively.
How Gelato Week works
Taking part is simple: throughout the event period, visitors can stop by any participating gelateria and try its exclusive event flavor. Each ice cream shop presents its own interpretation of gelato, ranging from classic to experimental.
To make it easier to explore all participating locations, there will once again be a clear map of all gelaterias, available both as a printed flyer and digitally via Google Maps.
Collect stamps and win
In 2026, the popular stamp competition once again returns as part of the event: for every visit to a participating gelateria, guests receive a stamp.
Anyone who collects at least five stamps is automatically entered into the prize draw. Prizes include vouchers worth €100 (1st prize) and €50 (2nd prize), redeemable at one of the participating ice cream shops.
Artigiani: When Berlin gelato reaches world-class level
A special focus of this year’s Gelato Week is Artigiani – a gelateria that has long gained recognition far beyond Berlin. Behind the concept is Italian gelatiere Enrico Piccin, whose ambition goes well beyond traditional ice cream: his creations are the result of precise craftsmanship, combined with an almost experimental approach to flavors.
International recognition soon followed. With his creation Mediterraneo, Piccin ranked among the best gelatieri in the world and placed 11th in the final of the Gelato Festival World Masters, held in Las Vegas from March 24 to 26. An achievement that also highlights Berlin’s growing role as a hub for high-quality gelato culture.
Mediterraneo 2.0 is a sensory journey to southern Italy. It is built on a milk base infused with rosemary, whose aromatic depth is enhanced by an intensely fruity lemon variegato. The defining element, however, is the olive oil sourced from the hills of Chianti: aromatic, slightly pungent, and carefully balanced, it merges with the rosemary to create a surprisingly harmonious structure. The gelato is finished with candied lemon peels and fresh zest, adding a bright, almost invigorating acidity. A gelato created in Germany – yet instantly evoking the Mediterranean.
Gelato Week Berlin 2026
When: May 7th - 17th 2026
Where: In over 50 of the best Ice Cream Shops in Berlin
What: 1,80 € for one special Ice Cream Scoop (every Shop has created a different flavour)
Web page of the Gelato Week Germany 2026
The True Italian-Project
True Italian is a network founded in 2015 by Berlin Italian Communication with the aim of preserving authentic Italian businesses in Germany, including restaurants and artisanal gelaterias. This is achieved through the brand itself, which is registered with the German Patent and Trade Mark Office and the EUIPO, as well as through a range of initiatives and events held throughout the year.
By “True Italian,” we mean all those ambassadors of Italian cuisine and gelato culture who demonstrate their commitment to quality and authenticity every day, starting with their choice of ingredients. When we speak of “True Italian,” the focus is not on the nationality of the chef, gelatiere, or owner, but on the way the food and gelato are made.
The next True Italian-Events this Year:
Press contact
Medea Sisti: +49 (0)30 62867442
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