Glacier Bargello

Ice cream (gelato) as we know it today, made from milk, sugar and other ingredients, originated in Florence during the Renaissance in the 16th century. Thanks to the creativity and determination of three renowned figures, Catherine de Medici, the architect and artist Bernardo Buontalenti and the pastry chef Ruggieri, this 'dolce ghiacciato' was introduced to the court of Florence and subsequently to Europe. The concept, unique in Luxembourg, reinvents the ice cream parlour down to the smallest detail, skilfully blending the elegance of the place with the refinement of Florentine know-how. The ice cream specialities of the house are made by hand, with no added colouring or artificial flavourings, to preserve the authentic taste and creaminess that will appeal to gourmets young and old.