Pick whatever you like at DILLON in Østerbro — Copenhagen’s most talked-about gelato shop is your next favorite bakery

One of Copenhagen’s most exciting new bakeries didn’t begin with bread, but with ice cream. Since opening, this small-batch gelateria has drawn steady lines outside the door—and lately, it’s the in-house baked goods that are turning heads.

At DILLON, Puglia-born couple Angela Carlone and Nicolas Sgobba bake with care: Maritozzo brimming with pistachio cream. Jambon beurre on crusty sourdough. Pillowy brunsviger. Caramel brioche swirls. Standout BMOs. The gelato remains a cornerstone, made the way it should be: organic, dense, and rich with Søtofte milk. Pistachio leans deep and nutty. Single-origin Mayan Red cacao brings a welcome intensity to chocolate. A signature twist on golden milk marries stracciatella and turmeric.

Come for breakfast over La Cabra coffee, grab lunch between slices of freshly baked bread, or take gelato home. We promise you’ll leave with more than one reason to return.