The Repsol Guide delivered this Wednesday the new Soletes, in a summer edition loaded with recommendations from some of the most renowned chefs in the country. This year, the selection includes more than 750 places recommended by 125 chefs awarded with 1, 2 and 3 Suns.
Among all the venues that have achieved a new Solete are fifty ice cream parlors. And, with the arrival of the summer season, the frozen It becomes the ‘star’ product of the time. The offer is very wide, since we can find both the most typical and artisanal flavors and the most innovative ones.
However, some of the most prestigious chefs have chosen their favorite specialties. This is the case of the chef Paco Moralesfor whom Buonisssimo Gelato ice cream parlor, Located in the heart of Córdoba, it is a mandatory stop. It is also the only ice cream parlor that has achieved this distinction in 2024 in the Andalusian city.
Artisan ice cream in the center of Córdoba
Paco Morales He is considered one of the best Spanish chefs. The Cordoba chef has three Suns from the Repsol Guide and three Michelin Stars for your restaurant Noorin Córdoba, where “it brings the most refined aromas and flavors of Al-Andalus closer to our time, to masterfully recreate them in the contemporary and avant-garde key that has always characterized its cuisine,” they point out on their website.
The prestigious chef has chosen the Italian ice cream parlor Good Gelato, in his hometown, as his favorite in Spain. And she did it for a specific ice cream: the flavored one. stracciatella. Originally from Italy, this is one of the most popular artisanal ice cream flavors. It is made from milk, cream and dark chocolate shavings, although sometimes it has a certain vanilla aroma.
Stracciatella ice cream is the ideal ally to combat chocolate gluttony and the summer heat. But it is not the only option, since the ice cream parlor has delicious artisanal ice creams, made with natural products, ranging from the most traditional flavors, such as vanilla and chocolate or yogurt, to the most innovative, such as ricotta with honey, orange and pistachio, lime and white chocolate, mojito or matcha. In addition, there are lactose-free and vegan options.
Buonisssimo Gelato ice creams can be enjoyed in different ways. In a tubin different sizes: small (2.40 euros), medium (3.40), large (4.5), half a litre (6.80) and one litre (12.50). Also in wafer: small (2.40), medium (3.40), dark chocolate (2.80) and white chocolate and crocanti (3.00).
In addition to ice cream, Buonisssimo Gelato offers other desserts perfect for a summer afternoon or evening, such as slushies, shakes or waffles. All of them cost around 3 euros and can be ordered both in the establishment itself and at home, through the Justeat application.
Buonisssimo Gelato is the best ice cream parlor for chef Paco Morales. However, the new Soletes of the Repsol Guide leave other options. The Cook Juan Carlos Padronfrom El Rincón de Juan Carlos, with 3 Repsol Guide Suns, recommends Picacho, in El Médano (Tenerife), while the Xixovic ice cream parlor, in Vic (Barcelona), is the best for the Michelin Star Nandu Jubanyby Can Jubany.
