Isle Of Gelato Is The Southern Scoop That Took On Italy

Walk down Church Street in Galle Fort on a hot afternoon and you’ll likely notice a small crowd gathered outside a pastel coloured storefront. Some are licking cones, some are poring over the day’s flavour board like sommeliers at a tasting, and some are simply standing in silence, completely absorbed in the act of eating gelato. Welcome to Isle of Gelato, Sri Lanka’s most celebrated scoop shop, and one of the finest beyond Italy.

What began as a dream has quietly grown into an institution.

Not just for tourists and Colombo weekenders who line up under the southern sun, but for locals and even Italians who say - in all sincerity - that this might be among the best gelato they’ve ever tasted.

The story begins with Shalini Fernando and Suranjan Perera, a Sri Lankan couple whose 2015 trip to Italy sowed the seeds of a grand vision. Captivated by the art of authentic gelato, they resolved to bring artisanal frozen craft to Sri Lanka. After studying technique, flavor balance, and production in Italy, they returned home to begin experimenting with local ingredients - Sri Lankan vanilla, Kithul treacle, buffalo curd, passionfruit, jaggery, single‑origin chocolate, and seasonal fruits - all free from artificial stabilisers and preservatives.

One flavour, Salted Caramel with Puttalam Sea Salt, became the shop’s calling card.

It has earned acclaim from patrons, been featured in reviews as one of the top ice creams in the world, and is routinely singled out as a must‑try in Galle.  While no verifiable record was found to confirm that it officially won a “best in world” gelato competition, the glowing praise from domestic and international visitors has elevated it to near‑legendary status.

Since then, Isle of Gelato has grown to multiple branches across Sri Lanka - including Colombo and Mirissa - yet Galle Fort remains its soul. Here, in sunlit pastel interiors and cool terrazzo counters, craft meets the tropics.

What makes Isle of Gelato extraordinary isn’t just technique (though that is exceptional) but sincerity. Every scoop is personal. The staff remember your go‑to flavour. They offer sampling like it’s the first time you’ve walked in. The space feels familiar yet elevated.

Flavours read like poems: Salted Vanilla Bean, Cardamom and Dark Chocolate, Kithul Caramel, Mango Lassi, Rose and Pistachio, Strawberry Buttermilk, and of course, the signature Salted Caramel with Puttalam Sea Salt. Even vegan options like Coconut Lychee or Cashew Espresso hold their own in richness and depth.

Isle of Gelato has done something rare. It has taken a European classic and reimagined it through the lens of Sri Lankan terroir - not by copying, but by elevating. Not by matching, but sometimes outshining.

Because of this, it has become more than a place for dessert. It’s a pilgrimage for food lovers, a benchmark in local entrepreneurship, and proof that global excellence can be sculpted from local roots.

Ask the team which flavour they’re dreaming up next, and they’ll just smile and say, “Come back tomorrow. We like surprises.”