Three S's, one philosophy
Buonisssimo spells its name with three S's: Sano (healthy), Sabroso (flavourful), Sonriente (smiling). Three-Michelin-star chef Paco Morales of restaurant Noor recommends this address to his own guests. An Italian maestro heladero and his family carry the traditional techniques of Neapolitan gelato-making here in Córdoba.
What you can see
The production laboratory is visible from the shop through a glass window. Each morning the team prepares the day's ice creams with first-quality natural ingredients. No artificial colourings, no synthetic flavourings. Fresh Andalusian fruits from local markets: strawberries from Huelva, oranges from Seville, melons from the Guadalquivir valley.
What to order
The ricotta with honey and walnuts is creamy with crunch in every spoonful. The Sicilian pistachio is the pale green of real pistachios — not the fluorescent shade of the industrial versions. The orange and white chocolate puts local citrus against the sweetness of cocoa, and it works. Dairy-free sorbets cover vegans and the lactose-intolerant.
Location and prices
On the Ronda de Isasa, a short walk from the Roman Bridge — the natural stop after crossing the river or visiting the Mezquita. A small tarrina starts at €2.40, large at €4.50. Waffle cones available.
