Located in the heart of the lively Gracia district, in the legendary Plaça del Sol, the ice cream bar Aurélien.Barcelona creates gourmet ice cream, where the flavors delight and surprise the taste buds. Welcome to the world of frozen haute cuisine.
Text: Leslie Singla – Photos: Astrid Bosch
Aurélien.Barcelona is not a glacier like any other. “Here, each ice cream is a work of art, created from passion and dedication,” confides Aurélien Léon, the founder. In fact, all the flavors are the result of extensive research before finding the perfect recipe, designed in the art of tradition.
His adventure began in Andalucia, in beautiful Granada, in 2012. As a Parisian and doctor of physics, he decided to leave everything behind to create his first store, a few meters from the famous San Nicolas viewpoint, with a spectacular view of the city . The Alhambra. Two years after opening, the establishment was chosen among the ten best ice cream parlors in Spainaccording to TripAdvisor.
In July 2022, Aurélien.Barcelona see the day. “Gràcia’s squares are attractive, they are places where a familiar and close atmosphere prevails. Each of them has several ice cream parlors, except for Plaça del Sol, so I jumped at the chance! » says Aurélien. Today, the shop is distinguished by its shades of granny apple green and red, where the life-size character drawn on the wall is signed by her friend Alix d’Anselme, artistic director and muralist.
A range of authentic gourmet ice creams
Choosing to be a writer’s ice cream maker is no coincidence for the Frenchman. “Who has never dreamed of rediscovering the taste of ice cream of yesteryear, reformulated with contemporary and innovative flavors? » he said smiling. Whether they are creamy or give a sensation of freshness, Aurélien.Barcelona’s ice creams have won over the people of Barcelona. Up to 37 flavors can be presented in the display cabinet, offering an incredible palette of colors.
For a taste journey, there is nothing like an ice cream that mixes a preparation of honey, orange blossom and dates. This breathtaking combination was inspired by a spring visit to the Alhambra Gardens. For an equally delicious taste, Aurélien has put together her own version of “Belgian Chocolate from Häagen-Dazs”, less sweet and fatty than the original version.
As an artist, he likes to think outside the box. Reliving a childhood memory of goat cheese, tasted during a holiday in Poitou, is the perfect illustration. Bouyguette cheese turns into ice cream, with notes of orange blossom and thyme, a wonder for the taste buds.
The place also offers a nice selection of vegan sorbets or ice creams, such as hibiscus flower infusion and rose petal jam. “Close your eyes, visualize, smell, enjoy, you will be transported to spring, on a stroll through gardens decorated with flowers”. Its vegan chocolate is reminiscent of chocolate mousse, and its cocoa sorbet is a more concentrated version, similar to chocolate truffles.
Focus on expertise and innovation
The secret behind its ice cream? Using quality ingredients, “sometimes overpriced”. Pacari chocolate is made from Ecuadorian cocoa, with an ethical and ecological perspective. Voted the world’s best chocolate on several occasions, this raw material is unique and very tasty.
For pistachio, nothing like the Bronte pistachio, nicknamed the green gold of Sicily. “I roast the pistachios in the oven with Guérande salt, I add them in small pieces to the mixture of ice cream and pistachio paste” confides Aurélien. This type of process also applies to ice cream with macadamia nuts, cashews, sesame seeds or Piedmont hazelnuts. The craftsman gets milk and creme fraiche from the historic Granja Armengol.
This art was awarded this winter. Aurélien.Barcelona won an ice cream bar competition in Benidorm. “It was great to meet my colleagues, it is very important to exchange, not to feel alone in your field: we are not competitors, on the contrary”. He applies this philosophy in Barcelona by meeting the other ice cream parlors in the neighborhood. “It’s very stimulating. Also, my friend Irène Iborra from Mamá Heladera and El Tío Che from Poblenou opened my eyes to neurogastronomy. » He explains to have “realized that I was not making ice cream or sorbet, as authentic and delicious as they may be, but real creations of memories and stimulation of specific areas of the brain”.
Recently, he shared his know-how by offering ice cream during the 13th Equinox Anniversary.
Artisan Ice Creams Barcelona: Aurélien Barcelona – Practical information
Website : aurelien.barcelona
Instagram: @aurelien.barcelona
Schedules :
– Monday and Tuesday from 15.00 to 22.00.
– Wednesday and Thursday from 13.00 to
– Friday, Saturday and Sunday from 1pm to 11pm.
Contact : +34 605 299 075 – [email protected]
Address : Gelats amb Sol, Plaça del Sol, 9, 08012 Barcelona
Transportation : Fontana (line 3) or Joanic (line 4)
