Even during the week, it is sometimes difficult to find a free table on the terrace of Gelateria Valentino in Remich. This Tuesday, July 9, shortly after lunchtime, while the thermometer showed 30 degrees, several were looking for a place on the banks of the Mosel where they could sit in the shade of the parasols and cool off with an ice cream. Between two orders, Henrique Rebelo comes and goes, tray in hand, to serve the customers.
GluFree, the new gluten-free restaurant, but very soft
At one of the tables, the waiter places two large glasses of ice. One of them is the house brand, “Valentino”, served with three scoops of ice cream, whipped cream, various fruits and amarena sauce. The other is an Italian classic, Stracciatella. The two men smile, taste the treat and seem pleased with their choice. “Everything is homemade here,” says Henrique.
This 23-year-old Portuguese has been working in this ice cream parlor for eight years and already knows the customers’ preferences. “The best sellers are strawberry cups and anything fruit-based. When it’s hot, people love these ice creams. They’re looking for flavors to refresh themselves.”
Summer is the peak season and on days like Saturdays, Sundays and public holidays there is no other way, because there are many people on the terrace. “We have huge queues where people wait half an hour to get a table because they know they will receive quality and fast service.”
With about forty tables and a capacity of more than 150 people, the “terrace”, open from March to November, is actually one of the most popular in Remich. And throughout the country, explains the manager, Lisa Rosar Agliata: “We have a lot of Portuguese, French and German customers who come from almost everywhere, from Esch or from the borders”.
Director Lisa Rosar Agliata (center, in dress) with some members of her team. © PHOTO: Gerry Huberty
The ice cream bar, which opened 16 years ago, is a family tradition of Italian origin, explains Lisa. They previously had an establishment in Germany, but it was in Luxembourg that they gained a stable clientele. “Our staff is friendly and speaks several languages: Portuguese, Italian, German, Russian, French, Spanish and Arabic. We adapt to all customers,” explains the manager, who clarifies that walking on the terrace in Remich is like going on holiday to Italy or Portugal. “It’s an escape from the city. And that’s our strong point.”
Ice cream for dogs
For Henrique, the secret of the house lies in the service. “When someone is well served, they let it be known. The message gets across quickly.” The team’s strengths are organization and speed. Everything is on the table in five minutes, says the waiter. And of course the quality of the ice cream. “It’s a combination of factors.”
We ask Lisa which ice cream she recommends. “All of them. They’re all good. It depends on everyone’s taste.” However, she suggested we try one of the house specialties, spaghetti ice cream. Some spaghetti? Yes, you read that right.
Using a pasta machine, the ice cream is pressed and made into dough. “We then add strawberry sauce to make Bolognese sauce and grated white chocolate to make the grated cheese,” says Henrique. The end result is fantastic.
Glazed spaghetti is one of the house specialties. © PHOTO: Tiago Rodrigues
Frozen spaghetti and lasagna are not the only inventions at Gelateria Valentino. Two years ago, she also made ice cream for dogs, prepared without sugar and lactose, made from strawberries or bananas and coconut oil. There is also ice cream for children, with names such as Mickey Mouse, Pinocchio or the Maya bee, and new drinks such as sangria, mojito, Aperol and non-alcoholic Italian aperitifs have arrived. “We have everything for the whole family, from the dog to the grandfather,” Lisa jokes.
The sun and warmth invite you to enjoy an ice cream or a cold drink by the river. The Moselle landscape is the ideal setting for a summer day. An irresistible combination that attracts the public to Remich’s terraces. For Henrique, this is the best business card of Gelateria Valentino. “When someone sees a full patio, they’re always curious to try it!”
This article was originally published on Contacto’s website.
Processing: Megane Kambala
