Christian Oddono founded Oddono's in July 2004 with partners Marco Petracchini, Mirko Scolari and Federico Peruzzi. The first shop opened on Bute Street, South Kensington — and it's still there, with the laboratorio at the back.
Our philosophy is simple: to offer the freshest, most authentic Italian gelato, made daily with the finest natural ingredients sourced from around the world. No shortcuts, just pure passion.
Using traditional recipes and methods passed down through generations.
Only the finest natural ingredients. From pistachios from Bronte to vanilla from Madagascar.
Every batch is lovingly made to order every single day.
Scroll. The year on the left moves with you.
Christian Oddono opens Oddono's at 14 Bute Street, South Kensington in July 2004 with partners Marco Petracchini, Mirko Scolari and Federico Peruzzi. The mission: fresh, natural Italian gelato in London. The recipes come from Christian's grandmother.
Pistachios from Bronte. Vanilla pods from Madagascar. Hazelnuts from Piedmont. Milk from British dairies. We commit, in writing, to never use colourings, preservatives, or modified ingredients — and we still don't.
Great Taste Awards 2008: three gold stars for our Nocciola del Piemonte, plus Best Speciality from the South East. The artisan production process — every flavour churned in-house, every batch made fresh — is now the standard.
Battersea, Hampstead, East Dulwich, Chiswick, Stoke Newington, Wimbledon. Every shop opens with the same rule — gelato is delivered fresh from the Bute Street laboratorio every single morning.
Over 130 flavours rotated, two Great Taste gold stars on Pistacchio di Bronte, wholesale partnerships across the UK, and the same hand-churn we started with. Christian still tests every flavour. Some things shouldn't scale.
"Our mission is to bring the authentic taste of Italian gelato to London. It's a craft we pour our hearts into every single day."
Quality is our obsession. We source the finest natural ingredients from around the world and make our gelato from scratch with individually added ingredients.
Vanilla pods from Madagascar, pistachios from Sicily, hazelnuts from Piedmont, and chocolate from the finest sources. We never compromise on quality.
All gelato is made daily in our South Kensington "Artisan Laboratory" using in-house recipes. We make gelato from scratch with individually added ingredients.
We do not use any colorings, preservatives, or GM products. Just pure, natural ingredients that you can taste in every spoonful.
From beloved classics to innovative tastes, we've crafted over 130 unique gelato flavors. Our best sellers include Chocolate, Nocciola (hazelnut), Bacio (chocolate-hazelnut), and Pistachio, while fruity sorbets like Mango, Strawberry, and Coconut are also crowd favorites.
Chocolate, Vanilla, Pistachio, Nocciola, Stracciatella
Cinnamon, Basil, Chocolate & Cognac, Vodka Lemon
Mango, Strawberry, Coconut, Lemon, Raspberry
Dairy-free (soy-based) gelato and no-added-sugar sorbets
Our gelato has received numerous accolades over the years, a testament to our unwavering commitment to quality.
2009
2 Gold Stars for our Pistachio di Bronte gelato
2007
Named Best Ice Cream Parlour in the UK by The Independent
Ongoing
Featured in Time Out, Condé Nast, and praised by top food critics
