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 ricotta base is lighter than a custard gelato, the honey Andalusian, the walnuts toasted before churning. The Sicilian pistachio is the pale green of real pistachios — not the fluorescent shade of the industrial versions. It tastes of the nut itself: slightly sweet, slightly savoury, with a fine grassy finish. The orange and white chocolate puts local citrus against the sweetness of cocoa, and it works because neither element dominates. Dairy-free sorbets cover vegans and the lactose-intolerant.
The helado de matcha
The matcha ice cream is the modern addition to a menu otherwise rooted in Italian and Spanish tradition. Japanese ceremonial-grade matcha, not the cooking variety: the colour is vivid, the flavour is grassy and slightly bitter in the way quality matcha should be. A useful option for those who find Italian cream-based gelato too rich.
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-Cathedral. A small tarrina starts at €2.40, large at €4.50. Waffle cones available. Afternoons are busiest; come before 3pm or after 6pm to avoid the longest queues. The shop is open daily from 1:30pm until around 8:30–9:30pm depending on the season; closed on Tuesdays. A single scoop in a cup costs around €2.40; a double cone with two flavours runs €4.50. The team speaks Italian, Spanish, and passable English. Gelato cannot be pre-ordered for collection — it is sold as it comes, which is part of the appeal.
