la nostra storia

our story

Copper pots, wooden spoons, and one stubborn rule.

Our Story A Little Taste of Italy in the Heart of Reykjavík Some places have a story long before we arrive. Ours began in 1871, when the historic wooden house at Laugavegur 6 became part of Reykjavík’s growing city centre. For more than 150 years, these walls have witnessed the changing life of Reykjavík. The house has seen generations come and go, and during the days of Prohibition, it was home to a lively tavern where poets, sailors and locals gathered. There was laughter, conversation, and sometimes a little more excitement than the neighbours might have wished for. Today, the house has a new chapter to tell. We wanted to create a place where history meets happiness — where the charm of old Reykjavík comes together with the colours, flavours and carefree spirit of Italy. Our gelato is inspired by the classic Italian tradition: made with the finest ingredients, full of flavour and crafted to turn an ordinary moment into something special. Alongside our gelato, you will find delicious desserts and comforting hot drinks — perfect for a quick treat, a long conversation or simply a little moment for yourself. Step inside and leave the everyday behind. Here, grown-ups can be children again, even if only for a few minutes. A place to smile, to share, to discover your favourite flavour and to make new memories. More than 150 years of history. A new world of joy. Welcome to our story.

Taste the flavours
The Isabella Gelato storefront
FATTO A MANO • OGNI MATTINA •✶
Gelato being churned by hand

la nostra storia

From a nonna's kitchen
to a lava field

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✶
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— isabella

Gelato being churned by hand

la nostra missione

Our mission

To make the most honest gelato in Iceland — and to make it a small, everyday joy anyone can share.

See what's in the case

i nostri valori

What we believe

Four things guide every batch we make. They are not slogans; they are how we decide what goes in the case and what never does.

✶

Craft — artigianale

Every flavour is made by hand in small batches, tasted and adjusted until it's right. Artigianale isn't a label for us — it's the whole method. Slow steps, real ingredients, and the patience to throw out a batch that isn't good enough.

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Icelandic ingredients

The milk and cream that carry our gelato are Icelandic, and we lean on local produce and dairy wherever we can. Italian technique, Icelandic terroir — that pairing is the reason our gelato tastes the way it does and could only be made here.

✶

Seasonality

The case changes with the seasons because the best fruit does too. We follow what's at its peak rather than forcing the same list all year. Some favourites you'll always find; others appear for a few weeks and then say goodbye until next year.

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Hospitality & community

A gelateria should be part of the neighbourhood, not just a stop on it. We give free tastes, answer every question honestly, and want Isabella to be the kind of place Hafnarfjörður is proud to call its own — as warm to a first-time visitor as to a regular.

la nostra storia

How we got here

From a Sunday kitchen in Emilia-Romagna to a shop front on a lava field — the short version of a long journey.

  1. 1960s

    Roots outside Bologna

    A grandmother's kitchen in Emilia-Romagna, copper pots and wooden spoons, and one rule: if it isn't fresh, it isn't gelato. The taste of those Sundays is the taste we still chase.

  2. 1990s

    The recipe book

    Recipes written down page by page — not to sell, but so the family would remember. Balances of milk, sugar and fruit, refined over years, become the backbone of everything we serve.

  3. 2024

    The decision to move north

    The founder chooses Iceland — drawn by its remarkable milk and cream, its curious people, and the idea that honest gelato deserves a home this far north. The recipe book is packed for the crossing.

  4. 2025

    Finding Lougavegur 6

    After a long search, a shop front turns up in Hafnarfjörður — the lava town, close to the harbour and the Viking village. It feels right immediately. Work begins on the counter, the kitchen and the machines.

  5. 2026

    Opening day

    Isabella Gelato opens its doors at Lougavegur 6 — dal 2026. The first batches are churned before dawn; the first free tastes go across the counter that same morning. Sixteen gusti, made by hand.

  6. today

    Today

    Around sixteen flavours a day, a case that changes with the seasons, and the same rule as ever. We churn before we open, sell what we made that morning, and when it's gone, it's gone.

The Isabella Gelato storefront

Find us

vieni a trovarci

Come and
find us

We’re at Laugavegur 6! Come by and treat yourself to some delicious ice cream or something tasty from the menu.

Location

Laugavegur 6
101 Reykjavík

Opening hours

Mon–Fri 12:00–23:00
Sat–Sun 12:00–23:00

Contatti

ciao@isabella.is
+354 555 0000

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The Isabella Gelato storefront