Exploring the gelaterias of Lagos and Praia da Luz that focus on small-batch production and natural ingredients
– July 7, 2025 | Text Beatriz Maio
Nothing beats the sweltering Algarve heat like a good ice cream, and when it’s handcrafted, the experience becomes even more special.
In Lagos and Praia da Luz, several gelaterias focus on small-batch production, using only fresh, natural ingredients without preservatives or artificial additives.
Unlike industrial or semi-industrial ice cream, artisanal gelato is made by hand, resulting in very different nutritional qualities, particularly in fat and sugar content.
Crema di Gelato
The first Crema di Gelato opened 15 years ago in the historic centre of Lagos, with a second location following soon after at the Marina.
These ice cream parlours reflect the passion of Italian-born Jacopo Bertola, who has loved artisanal gelato since childhood.
Memories of a gelateria he frequented with his parents in Italy inspired him to open his own. “I wanted to recreate that genuine feeling, with a personal touch, keeping the values of traditional gelato: simplicity, quality, and emotion.”
Having worked in a gelateria back in Italy, he thought Lagos lacked a similar place. Fond of the city where he spent holidays as a teenager, he decided to bring his knowledge here and create a space dedicated to traditional Italian style – “no table service, gelato served with a spatula, and artisanal production done behind the counter”, Jacopo explained.
Production begins with a base of milk, a small amount of sugar, powdered milk, and roughly 5% cream. This mixture is cooked to 80°C, cooled to 4°C, and left to mature for 12 hours. Then, a few ingredients are added to create different flavours.
“We like to keep the flavours delicate, so you never tire of them as you eat,” Jacopo revealed. Alongside this attention to flavour, there’s also a focus on the quality and variety on offer.
“We adapted our display to local tastes. I quickly noticed customers really enjoy trying sorbetto (gelato with almost no fat, made with just fresh fruit, water, and sugar). Because of this, we expanded our range of sorbetti, which now takes up half our display. Our sorbetti have become one of our distinguishing features,” he added.
Classics like chocolate, strawberry, and Stracciatella remain firm favourites, but the owner notes that tastes vary by nationality: the English favour vanilla, whilst the Portuguese lean towards cinnamon and Italians prefer hazelnut.
Whatever your choice, the experience is “emotional and authentic”, Jacopo stresses. “Gelato isn’t just a product; it’s a happy memory, a tasty, light pause that connects us to childhood and life’s simple pleasures,” he says.
The fresh sorbetti can be customised to individual preferences, with options available without sugar or with alcohol.
Recently, Crema di Gelato expanded by acquiring a larger laboratory to meet demand for larger quantities of fresh fruit and hopes to supply local bars and restaurants in the future.
They have already created a medronho (traditional Algarve firewater) gelato for the Marina Club Lagos Resort’s restaurant, and worked with the restaurant A Petisqueira and renowned Algarve chef Augusto Lima.
Gelícia
For more than a decade, Gelícia has been known for bringing “the true Italian gelato” to the streets of Lagos.
This ice cream parlour was born from the desire of two Italians to share the authentic flavours of their homeland through daily, small-scale, artisanal production.
The process starts with pasteurising fresh milk and cream supplied by local producers and cooperatives, and sugars.
The flavouring ingredients are then mixed in until the gelato reaches a creamy, uniform consistency. Every step is carefully managed, and this attention to detail shines through in the quality of the gelato served daily.
“Our choice of raw materials is very meticulous, with many imported from Italy in addition to the local products,” explained Paolo Cingolani, one of the owners.
He added that their production process uses just a few simple ingredients to ensure top quality.
The recipes change with the seasons to make the most of what’s fresh and local, and everything is developed in Gelícia’s very own laboratory.
To make their ice creams even more appealing, a lot of thought goes into the presentation and decoration, ensuring not just freshness and lightness but an attractive display.
The selection caters to every palate, with classic Italian flavours like hazelnut and the famous lemon liqueur Limoncello, alongside fruitier options such as passion fruit and strawberry.
But here, tradition meets innovation and creativity. That’s how flavours like salted peanut, milk chocolate with crumble, and the trendy Dubai chocolate with pistachio have come to be. The latter is among the most popular, alongside the classic chocolate gelato, made with Dutch cocoa and the finest chocolate, according to Paolo.
“We want to please customers as much as possible, meet their needs, and serve with respect and professionalism – both in production and customer service,” he emphasised.
Paolo, originally from Senigallia in the province of Ancona, explained that the parlour’s location was also carefully selected in a central and tourist-friendly spot for better exposure, though they hope to move to a larger space one day to offer a wider variety of authentic Italian options.
Licks Gelato
Together in love and business, Elle and João Caetano decided to pursue a common interest a year ago: an obsession with good gelato.
João, who is half Portuguese and half British – and deeply rooted in Praia da Luz – owns the building where Licks Gelato is based, which has been in his family for generations. When they found out the restaurant there was closing, they saw the perfect opportunity to bring their dream to life.
The timing and location “just felt right and perfect”, they agree. “João was ready for a change, wanting to leave offshore work behind and be closer to family,” Elle recalls. “So, with a lot of love and a few scoops of courage, we took over and Licks was born.”
Before turning to gelato, both worked on superyachts, travelling widely, especially around the Mediterranean, and savouring artisanal ice cream along the way. Their passion grew, inspiring them to bring “that same quality, joy, and ability to create something of [their] own” to the Algarve.
Elle, who moved to the Algarve in 2021 from the UK, holds a degree in International Business Management, has worked in a spa, opened her own beauty room, and later worked as a stewardess and masseuse on superyachts.
João attended catering college at 19 and has been a chef ever since, working on superyachts, where they met.
“Our shared love for food and travel inspired us to settle in Luz, start a family, and bring our gelato dream to life,” they revealed.
The “simple joy of sharing something sweet and the desire to create a fun space for gelato lovers big and small” were other major motivators.
At Licks, they produce small batches, blending traditional Italian methods with fresh, seasonal local produce and top-quality ingredients imported directly from Italy, with no artificial flavours, colourants, or additives.
The menu includes classics like strawberry, chocolate, and vanilla, as well as flavours celebrating Portugal such as fig and almond, and Italy, with tiramisu.
For true sweets lovers, they offer Bounty and dulce de leche, whilst lighter, fresher options like raspberry and melon are perfect for hot days.
To meet customer demand, popular favourites are available year-round, with new flavours introduced regularly – the result of “bold combinations and international inspirations to create flavours that are both familiar and surprising”, according to Elle and João.
Their aim is to bring a sense of nostalgic happiness to every customer through fun, memorable experiences.
Looking ahead, the couple hopes to make the experience even more interactive and supply local restaurants, supporting the community.
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