Miuz Gelato Artigianale

Turin-style spatula gelato on the Overtoom, built from Piemonte hazelnuts and Sorrento lemons.

Carlo Petroni grew up in Turin, where the gelateria was where you met, argued and made up, and in 2022 he rebuilt that idea on the Overtoom. Miuz does the full northern-Italian liturgy: gelato smeared onto the cone with a spatula rather than scooped, hazelnuts from Piemonte, lemons from Sorrento, blood oranges from Sicily, dairy from farms around Amsterdam, and a case that changes with the season instead of with the tourist calendar. The pistachio and nocciola are dense and quiet in the way only fresh-made gelato gets, the sorbets taste like held fruit, and the burrata gelato is the flex for people who think they have tried everything. De Buik lists it among the city's best ice and THE CITIZEN went as far as possibly the best Italian ice in the country. Vondelpark is two minutes away, which is the correct trajectory. Daytime counter with a few perches, no dinner.

Watch for the blood orange sorbet in citrus season and the burrata gelato year round. It is a spatula house, so the cone is packed denser than it looks.