Gelato Collection is an innovative high-end gelato concept that merges culinary art with the sophistication of the world of perfumes. Created by renowned chef Albert Adrià, named World’s 2nd Best Chef in 2024 and World’s Best Pastry Chef in 2015, this experience redefines the traditional gelato shop.

Drawing inspiration from the tradition of perfumers numbering their creations, Gelato Collection envisions itself as a repository of unique, numbered recipes that will evolve over time, forming an exclusive collection of carefully crafted flavors.

To bring this ambitious project to life, Albert Adrià partnered with El Equipo Creativo, with whom he had previously collaborated on standout projects such as the restaurants Tickets, La Dolça, and Pakta. Together, they have designed a space that balances contrasts: cold and warm, sophisticated and minimalist. In this setting, gelatos take center stage as true jewels that celebrate culinary excellence.

The interior of Gelato Collection is an elegant and minimalist space where every element contributes to a unique sensory experience.

At its core is the gelato display case, designed as the true protagonist. Its surface, clad in fluted glass, conveys freshness and a nearly icy sensation, highlighting the vibrant colors of the collection crafted by Adrià. This cool centerpiece harmonizes with walls in metallic and champagne tones, evoking luxury and sophistication, while creating a subtle sense of movement. The display case, resembling a carefully wrapped gift, is reminiscent of perfume bottles or delicate jewelry boxes, elevating the value of each gelato as a unique and exquisite piece.

At the entrance, the double-height space is crowned by three large hexagonal lamps made of textured glass, their cool light evoking the purity of ice. These lamps float ethereally, creating a magical atmosphere that invites passersby on La Rambla to step inside and explore. The design, conceived to offer a refuge from Barcelona’s warm climate, promises to refresh both the body and the senses.