Every break we take is driven by development and research. Behind every experiment, every detail, and every result, there are two artisans working every single day in the workshop with passion, dedication, and the desire to keep improving. Dillon is not a factory or a fast food place, For us ,gelato is an experience. It’s not just ice cream (there is a huge difference in the approach of the production and the ingredients used).
Our approach to guests also wants to be different, we want to take care of our guests, we talk to our guests, we guide our guests through all our flavors and combinations.
We love what we do and we love the fact that our guests recognise the effort and the fact that we do the difference.
Thank you ♥️
See you tomorrow 🌞
Some flavors simply cost more to make.
Because the ingredients themselves are expensive, and because using them properly means using a lot of them.
That creamy, dense texture doesn’t happen by accident either. It comes from filling the gelato with the main ingredient.
A lot of pistachio. A lot of chocolate. A lot of hazelnut.
We don’t like flavors that vaguely remind you of something.
We want you to taste the real ingredient, clearly and immediately. That’s why our premium flavors come with an extra charge. Not to be fancy, but because there’s genuinely no shortcut to making them the way we believe they should be made.
For us, these flavors represent gelato at its purest: intense, honest and uncompromising.
Just like in a restaurant, some dishes naturally cost more because the raw ingredients cost more. Just like in a supermarket different ingredients, different prices.
You’re not forced to choose them, but we like giving people the option.
And this weekend, a new one joins the selection: Saffron.
Not just any saffron, but Iranian Pistils de Safran Neguine considered one of the highest-quality saffrons in the world. It now becomes part of our premium flavor selection alongside Pistachio, Chocolate and Hazelnut.
We had the honor of collaborating with @folkkombucha .
Starting from their iconic sour cherry kombucha, we built this sorbet as a tribute to Iran, to Nina’s roots, and to the aromas and memories that travel across cultures and souls.
We explored different directions before arriving at the final balance. One ingredient kept calling us back: rose water, one of the most iconic notes in Persian tradition.
A balance of fermentation, freshness, and memory.
A sorbet that is not just a flavor, but a story.
Yours, just until today:
Sour Cherry Kombucha
Rose Water
Sumac
Pistachio
We’ve just come back from a trip through Italy, finding inspiration, tasting history, and letting ourselves be carried by the warmth. We ate a lot (really, a lot) and brought home plenty of new ideas we can’t wait for you to try.
Starting now, our weekday rhythm changes:
Dillon doors are open until 18 and later if is a very nice and hot day.
This means long afternoons, more gelato, more happy people.
This is our spring setup… summer might bring something new again 🌞
New to try In the showcase this week:
– Bergamot & elderflower sorbet
– Crema & timut pepper
– Limited edition in collaboration with @folkkombucha : rose & sumac
See you soon
Kisses from Dillon
We like to think that the real beginning of the year starts now.
In many Asian cultures, it is with spring that everything truly begins again.
Nature wakes up, trees start to bloom, and the light slowly returns to fill our days.
People go outside, meet again, and come back to enjoying spaces, flavors, and moments together.
For us, this is also the time when new ideas are born.
New flavors, new experiments, new ingredients to discover.
Winter has been a time for testing, studying, and researching.
Now it is time to share a live again.
Welcome spring.
And happy new beginning to everyone 🌺 🍧
After December and January, filled with the Christmas season and Fastelavn, we’re returning to a more intentional rhythm.
We’ll be open 5 days a week, from Wednesday to Sunday
Weekdays: 8:00–15:00
Weekends: 8:00–16:00
We’ll open everyday again from the 1st of April.
LOVE,
Dillon team
Just wow. Don’t sleep on this, Copenhagen 🚨
This weekend, we stopped by @dillon.cph - an ice cream shop combined with a small bakery, which honestly feels like the dream pairing. And they’ve nailed it.
They’ve just added a morning plate to the menu, and it might be the best one we’ve ever tried - can you believe it? Homemade sourdough bread (insanely good - perfect texture), whipped butter, soft-boiled egg, Gammel Knas, quince & orange jam, and yogurt granola from Søtofte Gårdmejeri. Simple, thoughtful, and executed to perfection.
We also tried their pistachio maritozzo - truly out of this world. Soft, fluffy brioche filled generously with the most delicious pistachio cream. A must. The cinnamon bun, finished with a hint of orange on top, was equally lovely and well balanced.
Of course, we couldn’t leave without ice cream. The flavors are unique, the texture spot on, and everything is handmade in small batches. The pandan flavor especially stood out. Served in a waffle cone that was thin, crisp, and full of flavor - just how it should be.
We honestly have nothing but good things to say about this place and will be back as soon as possible.
Tip: come early - it’s worth it 💚
We’re so happy to see how warmly you’ve welcomed us into December with our new schedule of being open every day! ❤️❄️
And we’re excited to introduce our take on the classic Ris à la mande:
✨ Our version includes:
• Homemade Vanilla gelato
• Traditional rice with whipped cream
• Homemade cherry sauce
You can pre-order it for your Christmas dinner! We’ll prepare it fresh every day, but preordering is important.
Each order comes with:
• A box with the gelato
• A box with the rice (ready) and crunchy almonds
• A separate box with the cherry sauce
All you have to do is assemble it when plating.
Minimum order: 4 portions
Price: 85 kr per portion
Send us a message to preorder! 🎄✨
Meet our Miso Chocolate Gelato
The flavor we all didn’t know we needed.
A bold mix of salty miso and silky chocolate that hits all the right notes of sesame.
Perfect for this season’s cozy-cool mood: warm, savory undertones with an irresistibly smooth chill.
One scoop, and you’ll not stop talking about it.
‼️‼️‼️‼️Countdown to December‼️‼️‼️‼️
The most festive and sparkling month of the year is on its way…
We’re getting lots of exciting things ready: Christmas pastries, a new holiday gelato flavor, and sweet surprises. 🎄
Starting December 2nd, we’ll be open every day and we’ll be opening at 8 AM! ✨
We’re super excited and can’t wait to celebrate December with you! 💫
