On a midwinter visit to Wellington I was keen to try the highly recommended Gelissimo. Even despite an icy southerly gale bringing some of the worst weather seen all winter. However I was well prepared for the chilly weather, so once wrapped up in my coat and scarf I headed out to tackle the elements.
I like Wellington. The harbour setting is spectacular. There are great cafés and restaurants. The botanical gardens have glow worms. And Te Papa, the national museum, is always worth visiting.
Gelissimo, my gelato destination, is on the waterfront, close by Te Papa. It’s a brilliant location in summer, but when I visited it was blustery, grey and bitterly cold. No-one was sitting at Gelissimo’s outside tables. Even though it was the middle of the school holidays, the crowds weren’t venturing far from the warmth of Te Papa.
Given the weather, I was not surprised to find myself to be Gelissimo’s only customer.
The award-winning Gelissimo makes its gelato on-site, using organic milk for its dairy-based gelato. Other fresh ingredients are sourced from local suppliers. Based on my visit the end result reflects this commitment to quality ingredients.
The gelato is served in cups or waffle cones, and there are also tubs to take away. Both dairy and non-dairy (sorbetti) options are available.
On the day of my visit there were several empty spots in the gelato cabinet – production appears to be scaled back a bit in winter. But there was still a reasonable selection of the classics, plus some more innovative flavours. Including of course some local specialities (Hokey Pokey, anyone?).
One of Gelissimo’s particularly intriguing creations is glow-in-the-dark gelato, produced for Wellington’s LUX Light festival, but I was a few months too late to try that one.
I chose dark chocolate gelato, paired with a pomegranate and berry sorbetto. A great combination. Flavours were rich and intense, and the texture was smooth and creamy. Bliss.
So was Gelissimo worth braving the icy weather? Absolutely!
11 Cable Street
T: +64 4 385 9313