Bombolo opened its doors in 2017 at 88 Mitropoleos Street, with the aim of becoming a point of reference for gelato artigianale — authentic, handmade Italian gelato — in Thessaloniki. Today, you can also find it in Ano Toumba, at 150 Grigoriou Lambraki Street, where it has been welcoming customers for the past three years. At both locations, the philosophy remains the same: carefully selected ingredients, their own recipes and flavours that speak for themselves, without needing any explanation.

Bombolo came to Thessaloniki to fill a gap in the market for authentic, creamy gelato, made in the traditional Italian style, with minimal fat, no added bulking agents and a texture that allows every individual ingredient to shine.

The gelato you will want to explore

The gelato is made fresh every day on the premises, following a completely original recipe developed by the team from start to finish. Only the finest ingredients are used, resulting in a premium gelato that is distinctly different from traditional ice cream.

Its dense, creamy texture and the carefully controlled serving temperature mean that it never overwhelms the mouth or numbs the taste buds. Instead, the flavours and aromas are allowed to come through at their best, whether you choose the intense bitterness of dark chocolate or their exceptional pistachio. For the latter, Bombolo uses organic Sicilian pistachios from the slopes of Mount Etna, while its chocolate creations are made with carefully selected cocoa and ingredients sourced from Colombia.

There are dozens of flavours to choose from, ranging from simple praline to gianduia chocolate, Bueno, cheesecake, caramel, Dubai chocolate and many more. One that deserves a special mention is Zuppa Inglese, the classic Italian dessert given a distinctive gelato interpretation here. There is also tiramisu for lovers of traditional Italian dessert flavours, alongside long-standing favourites such as Ferrero, Nutella, Pavlova, Banoffee and Belem, with its salted caramel. Crema di Nova combines eggs, lemon pastry cream and cinnamon biscuit, while the sugar-free options — pistachio, fior di latte, cioccolato and fragola — are so indulgent that they are difficult to distinguish from the classic gelato served at the shop.

Sorbet that tastes like real fruit

And then there are the sorbets — a category in their own right. Mango is so intensely flavoured that it feels as though you are eating the fruit itself, while strawberry, passion fruit, lemon, banana, lemon and framboise, the raspberry sorbet, transport you into an entirely different world of flavour with just one spoonful.

Fresh fruit is used to make the sorbets, while exotic fruit varieties are made with fruit purées containing no added sugar. There are no ready-made powders. The aim is to preserve the natural aroma, freshness and authentic character of the fruit in every scoop.

You do not have to be a sorbet enthusiast to appreciate the difference at Bombolo. Its sorbets have the smooth, creamy texture of an authentic granita, without crystallising or freezing your taste buds. All you need is an appreciation for genuinely good ice cream and authentic flavours. Even if fruity ice cream is not usually your thing, a scoop at Bombolo is well worth trying.

Discovering the waffles

Waffles are the second major attraction on Bombolo’s menu. They are made with pure, fresh ingredients such as eggs, butter, milk and vanilla, with no ready-made powdered mix.

You can enjoy one on its own, with your favourite gelato flavour or with your own combination of gelato and toppings.

That first bite of a Bombolo waffle delivers the satisfying crunch that makes you pause for a moment and savour it properly. It is baked just right — crisp on the outside and tender inside — while retaining its texture even when topped with three generous scoops of gelato.

The difficult part, of course, is deciding which flavours to choose. We tried our waffle with three scoops: gianduia chocolate, yoghurt with sour cherry and chocolate with fruit, finished with a little crushed Oreo as a topping. The result was truly explosive. The flavours were refined yet generous and wonderfully rich, sitting on a delicious waffle that was baked to perfection. Even after some time, it retained its original texture, while the chocolate pieces in the waffle and the fresh fruit added another dimension to the whole experience.

Enjoyment that lasts

Bombolo also serves profiteroles, tiramisu, cheesecake, chocolates and pralines, as well as milkshakes made with its own gelato, granitas and carefully prepared coffee.

A visit here, therefore, is about much more than simply stopping for an ice cream. It is an opportunity to browse the display, discover a new flavour and take your time in the welcoming, cosy surroundings.

And here is a little secret: the gelato does not melt easily. This means you can enjoy it on its own or on top of a waffle at your own pace, without worrying about it quickly turning into a liquid mess. Every bite continues to deliver its full flavour for much longer.

Consistency, after all, is both one of Bombolo’s greatest strengths and one of its biggest challenges. You can return time and time again and still find the same flavour and quality — the qualities that have shaped the true identity of the brand.

The flavours may evolve and new creations may be added, but the basic principle remains unchanged: to make genuinely excellent gelato every day, with character and respect for the ingredients, in a Thessaloniki gelateria that treats gelato not simply as a frozen dessert, but as a gastronomic product.

Tip 1: Bombolo is open 365 days a year. Opening hours vary depending on the season: the shops generally open between 09:00 and 10:00, while closing time is around 23:00 in winter and 00:00 in summer. Check the opening hours of your chosen location before visiting.

Tip 2: You can also order to enjoy at home through delivery: efood – City Centre, efood – Toumba, BOX – City Centre, BOX – Toumba, Wolt – City Centre and Wolt – Toumba.