The signature Gelupo flavor. Smooth pastel green pistachio gelato with neither the nuttiness nor creaminess dominating—perfectly balanced. Topped with toasted pistachio nuts for extra crunch. Available nearly every day, making it Gelupo's closest thing to a permanent fixture.
Tips from diners
If it's your first visit and you're unsure, order the pistachio. It's the benchmark flavor that shows what Gelupo does best.
Ricotta base gives this gelato a subtle cheesecake complexity and richness that makes it more sophisticated than standard fruit gelatos. Tart sour cherry cuts through the creaminess perfectly. Multiple reviews cite this as potentially Gelupo's signature flavor if one exists.
Tips from diners
Not as heavy as it sounds—the cherry acidity makes it refreshing despite the ricotta richness.
A vegan option that chocolate lovers rave about. Deep, bittersweet chocolate with no dairy—the richness comes purely from quality chocolate. Intense, not overly sweet. A sorbet rather than gelato, so lighter and more refreshing than cream-based options.
Tips from diners
Best chocolate option for vegans and a great choice if you want something less rich than gelato.
Fresh, vibrant mint base with stracciatella—meaning 'raggedy'—where molten chocolate is run through the gelato towards the end of churning, creating fine chocolate shards throughout. The mint-chocolate combination is classic and perfectly executed here.
Tips from diners
The chocolate shards are a key feature—you get real chunks of dark chocolate, not just cocoa flavor.
A special flavour that showcases Gelupo's creativity. Ricotta stracciatella base with shards of chocolate, pistachio pieces, candied orange, and flaked pastry—essentially the flavours of a Sicilian cannoli reimagined as gelato. Complex and textural.
Tips from diners
This is a special flavor, not always available. Ask what's on the day you visit—Gelupo rotates flavours regularly.
Established in 2010 by Jacob Kenedy (founder of the acclaimed Bocca di Lupo restaurant) and Victor Hugo, Gelupo specializes in uncompromisingly delicious gelato made from the finest ingredients, churned fresh daily. The intimate shop on Archer Street features a distinctive blue and white tiled interior. All flavours change frequently, though Sicilian pistachio is a near-permanent fixture. Jacob Kenedy has published a cookbook documenting Gelupo's recipes.
Expect a queue even on quiet days. The shop is tiny with standing room only. Worth the wait—reviewers call it 'best gelato in London, hands down'.
Flavours change daily as everything is freshly churned. Standard flavours rotate alongside specials like pineapple & tarragon, peanut butter & blackberry jam. Check what's on the day you visit.
Fri-Sat open until midnight. Perfect for post-dinner gelato or late-night Soho walks.
Directly opposite Bocca di Lupo restaurant on Archer Street. Both are worth visiting on the same trip.
The interior features distinctive blue and white tiles—small but beautiful space. Scooping window faces the street for people-watching.
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