Casual-Fine
Gelatos

We churn restaurant-grade gelatos using ingredients, technologies, & techniques used in fine-dining. These treats are now unlocked to be enjoyed comfortably in your casual circles and gatherings.

Focus on the basics

We focus on making classic gelato flavours.

While flavours do not go out of style, recipes do. Our preference for the same flavour evolves continuously.

At gelatiamo, we study taste trends, and use the science of sweetness-texture balancing to make gelatos that are relevant to what we like today.

We make basic flavours, but they are the better basic.

THE
BETTER
BASIC

“The simplest gelatos are always the most difficult to do well. ”

- said gelatiamo

Made by chefs & restaurateurs

(& gelato godzillas)

Our gelateria is helmed by Chef Loris who is an Italian chef from the coastal town of northern Tuscany, Pietrasanta, with decades of professional culinary experience.

His gelato team is a vibrant mix of Italians and Singaporeans, and they are all enormous gelato (and coffee) eaters. We built gelatiamo from a cultural fireworks of personal stories: gelatos with brioche and espresso x ice cream blocks with rainbow bread and kopi-o-peng.