Famille devant de la glace du glacier Il Gelato del Marchese, Paris

Il Gelato del Marchese

An authentic gelateria in the heart of Paris that will transport you to the shores of the Mediterranean for a taste of Italy.

  1. What to see and do
  2. Gastronomy
  3. Pâtissiers and chocolatiers
  4. Il Gelato del Marchese


In the picturesque Latin Quarter, not far from the Jardin du Luxembourg, Renato opened his ice cream parlour in Paris after leaving Rome, with the goal of creating the best ice cream in the world. With Il Gelato del Marchese, the gamble has paid off!
The ingredients are natural and carefully selected, with no artificial colouring or chemicals. The ice cream is prepared on site in the laboratory. From the gelato to the cones, Renato moulds the textures and flavours to achieve a perfect balance.

After looking for the best products around the world, including Iranian pistachios, he continues to pull out all the stops to achieve the perfect taste. Craftsmanship and excellence are words dear to Renato, and taste is central to these creations.

Since the sugar is kept to a minimum, the hazelnuts, coffee, lemon and strawberries can fully express themselves. With its refreshing, 100% natural and artisanal ice cream, made with no additives or artificial colouring or flavouring, Il Gelato del Marchese accommodates all food requirements for the lactose and gluten intolerant and even vegetarians, with gluten-free sorbets and ice cream.

You’ll also be dazzled by the white and gold storefront, the Venetian decor, the elegant and bright baroque-style lounge, the refined tableware, the silver cutlery, and the fine porcelain cups and crystal glasses. Renato and his team have thought of every detail to bring you a pure moment of magic!

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Community facilities

Access and contact

2 Rue de Condé, Carrefour de l'Odéon,
75006 Paris 6ème

Days and opening hours

All year round between 12 pm and 12 am.



Spoken languages

  • French
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2 Rue de Condé, Carrefour de l'Odéon,
75006 Paris 6ème

  • Copyright image:
  • © CPR / Hélène Tonnelier