From jelly-textured scoops to Aperol sorbet, Europe’s ice cream scene is in full creative bloom — and it’s never been more exciting to explore. These new-wave gelaterias, immersive tasting experiences, and dessert innovations are perfect for teams looking to connect over culture, flavour, and fun.
Whether you’re planning a creative offsite, an inspiring food-focused retreat, or simply craving a shared sense of delight, these ice cream destinations offer the perfect excuse to step away from the ordinary and indulge in something extraordinary.
Chocolavande Sorbet
Where: Provence, France
Why go: For a floral-chocolate fusion you didn’t know you needed.
A celebration of the region’s rich terroir, this sorbet combines dark chocolate with fragrant local lavender, resulting in a dessert that’s as calming as it is complex. It’s become a seasonal highlight during Provence’s lavender festivals, and a symbol of the growing trend toward botanical infusions in desserts. Ideal for slow afternoons or reflective moments with your team, this scoop is a delicious conversation starter.
Jelly-Texture Ice Creams
Where: Riga, Latvia
Why go: Because texture innovation is the next frontier.
Latvia’s Food Union is leading the charge in ice cream texture innovation with its jelly-layered, plant-based desserts. These unexpected creations include suspended citrus agar, chewy aloe cubes, and pomegranate ribbons, delivering a multi-sensory experience that’s fun, fresh, and just a little futuristic. It’s a playful take on indulgence with health-conscious appeal — a great pick for teams interested in food tech or product design.
Gut-Friendly Gelato
Where: London, UK
Why go: To boost your microbiome while indulging.
Across London, gelaterias are responding to the wellness movement with scoops that support digestive health. Infused with probiotic cultures, kombucha reductions, and natural fibres, these offerings range from pineapple-kefir to fennel-apple yogurt, merging scientific insight with rich, satisfying flavour. It’s part of a broader movement toward “functional indulgence” — ideal for team members balancing clean eating with a sweet tooth.
Nordic Foraging-Inspired Flavors
Where: Copenhagen, Denmark
Why go: To taste wilderness in a cone.
Danish ice cream makers are translating the country’s wild landscapes into unique flavour experiences. Shops like Ismageriet are creating hyperlocal scoops from foraged ingredients such as spruce tips, birch sap, and sea buckthorn — all rooted in seasonal availability and sustainability. For eco-minded teams or those in food, design, or nature-based industries, it’s a compelling way to explore the region’s culinary philosophy.
Aperitif Gelato Flights
Where: Milan, Italy
Why go: For Aperol sorbetto and Campari granite pairings.
The aperitivo tradition takes on a refreshing new form in Milan, where boutique gelaterias are now serving boozy sorbet flights that reinterpret Italy’s most iconic cocktails. With pairings like Limoncello-basil and Campari-grapefruit, complemented by savoury nibbles, these flights turn ice cream into a sophisticated, after-hours experience. It’s a memorable way to bring colleagues together during a team trip or celebratory evening out.
Vegan Art Gelato
Where: Berlin, Germany
Why go: For a canvas of colour and sustainability.
In Berlin, plant-based ice cream has gone artistic. Vegan parlors are shaping scoops into sculptural petals and waves, using all-natural pigments from beetroot, turmeric, and spirulina. Sweetened with dates or maple syrup, these eye-catching creations are as healthy as they are Instagrammable. It’s an ideal stop for visually creative teams or anyone interested in the intersection of sustainability, food, and design.
Wine and Gelato Redefined
Where: London (De Beauvoir Town)
Why go: For the sheer joy of pairing natural wine with fig-leaf gelato in a Studio Ghibli-soundtracked hideaway.
The Dreamery in East London is a wine and ice cream bar that feels like stepping into an art film. No printed menu, no fixed rules — just a rotating cast of adventurous gelato flavours (fig leaf, oolong, pear and verjus) matched with easy-drinking natural wines. It’s an unstructured, joyful space designed for serendipitous conversations and relaxed team interactions in a truly unique setting.
Gelato Classes Make the Sweetest Souvenirs
Where: Italy (Rome, Florence, Padua, Turin)
Why go: Because learning to make your own gelato — in the birthplace of the craft — beats any souvenir.
For a hands-on culinary experience, few things rival learning to make gelato in Italy. Whether you’re in a Roman palazzo or a Florentine gelateria, classes guide guests through every step — from sourcing seasonal ingredients to churning the perfect scoop. These workshops are ideal for team building, providing both a practical skill and a shared memory you can (literally) take home.
Craving a team adventure?
Plan a flavour-forward escape to Europe’s most creative ice cream destinations — and turn every scoop into an opportunity to connect, recharge, and be inspired together.
Whether you’re brainstorming over birch-sap gelato in Copenhagen or learning to churn pistachio in Rome, these experiences offer more than dessert — they serve up culture, creativity, and community by the cone.
Are you ready to take your business beyond traditional consulting and into the real world of food innovation? Get in touch and start your journey today.
About A2D World
Through three decades, A2D World has been at the forefront of creating unparalleled travel experiences for both private and corporate clients. Our mission is to provide easy and reliable access to unique and meaningful experiences, connecting clients to some of the most inspiring people and places globally. With a passionate, multi-talented, and multilingual team, we bring decades of expertise in travel, hospitality, innovation, and service.
At A2D World, we believe that experiencing innovation firsthand is far more valuable than relying on traditional consulting firms. Our Food Innovation Travel concept is designed to provide you with tangible insights, direct connections, and actionable strategies—without the hefty consultant fees.
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