Gelateria Giotto, recognized as Belgium’s top ice cream destination, continues its ascent in the capital with the inauguration of its second address in Brussels.
In just over a year since its establishment by Christian Wu and Karen Tran on Rue Washington in Ixelles, Gelateria Giotto has garnered acclaim for its artisanal gelato, earning the title of best Belgian ice cream. The cosy parlour quickly became a local favorite, attracting long queues and securing its spot on numerous lists of the city’s top ice cream parlours.
Priding itself on offering Italian-style gelato free from artificial flavorings, food colorings, and hydrogenated fats, Gelateria Giotto enhances the ice cream experience with its signature edible cookie spoon, promoting sustainability without compromising on taste.
Buoyed by its overwhelming success, Gelateria Giotto recently expanded its footprint with a second location on Rue Bonaventure in Jette, catering to ice cream enthusiasts in the northern reaches of Brussels near Parc Roi Baudouin. The new parlour mirrors the original’s operating hours, welcoming visitors every day except Monday from 14:00 to 18:00, and on weekends from 13:00 to 18:30.
Renowned for its innovative flavors, Gelateria Giotto offers a diverse range of gelato options, from classic Sicilian pistachio and Piemonte hazelnut to more exotic creations like lychee and Hibiscus Prosecco. Its commitment to culinary creativity earned the gelateria a coveted spot in the Gelato Festival World Masters, where it clinched first place in the Belgian selection with its imaginative concoction, ‘Il Bosco dei Cento Acri’ (the hundred-acre wood). This aromatic gelato, featuring wild honey, Scots pine, porcini mushroom crumble, and variegated lemon and honey sauce, pays homage to Winnie the Pooh’s Forest of Blue Dreams.
Christian Wu’s journey to becoming Belgium’s premier ice cream maker was a departure from his initial career in management engineering and strategic consulting. Embracing his passion for artisanal gelato, Wu honed his craft under the guidance of Italy’s esteemed ice cream masters, culminating in Gelateria Giotto’s emergence as a beacon of excellence in the Belgian culinary landscape.
