Lebanese gelato · made in Barcelona

Achta amb pistatxo, the way Beirut taught us.

Cremós · autèntic · acabat de fer.

Achta is the Lebanese soul of our shop — a clotted-cream gelato, slow-churned in our little obrador on Enric Granados, then crowned with a thick crust of freshly crushed pistachios. One scoop and you understand why nothing else tastes quite like it.

See the flavours Our story
Barcelona
Eixample · Granados 61
Obrador
Churned in-house, daily
حلال
Halal · vegan options
The azah storefront on Carrer d'Enric Granados, Barcelona azah · Gelateria Libanesa stickers
Granados 61
Our Story

Beirut, by way of
Barcelona.

azah is a small Lebanese gelateria on Carrer d'Enric Granados. We grew up eating achta — the soft, clotted-cream dessert of the Lebanese summer — and we wanted Barcelona to taste it the way our families make it at home.

So we built an obrador behind the counter, and we churn every batch ourselves. No premixes, no powders, no shortcuts. Just ashta, milk, pistachio, rose, orange blossom — and the warmth of a culture that treats sweets as a love language.

Lebanese, properly
Achta, ashta, halawet el jibn, rose, orange blossom — recipes from home.
Made on-site
Our own obrador on Granados — every batch churned where you eat it.
Pistachio, crushed to order
Whole pistachios, broken coarsely the moment your cone is rolled.
See the flavours
azah
Gelateria Libanesa
The Craft

One small obrador.
One honest method.

Lebanese gelato isn't complicated. It needs cream that hasn't travelled, pistachio that hasn't sat around, and patience. Here's how every cup at azah comes together.

Visit the obrador

  1. The achta, made the long way

    Achta is a clotted cream — milk simmered slowly until it folds into pillowy curds. Most shops skip this step and stir in cream cheese. We don't. Mastic and a whisper of orange-blossom water finish it.

  2. Pistachio, broken to order

    Whole pistachios — never pre-ground — broken coarsely each morning so the oils stay locked in. The crust on top of your cone is crushed minutes before it's served.

  3. Slow-churned, dense, on Granados

    Every batch is made in our little obrador on Carrer d'Enric Granados. Gelato is meant to be denser than ice cream — we churn slowly, with very little air, so each spoon hits like cream, not foam.

  4. Cup or cone, dressed by hand

    Scoop into our branded cup, or roll into a waffle cone wrapped in our green sleeve. Then we press the pistachio crust on by hand and pass it across the counter — still cold, never out of the case for long.

The Experience

Moments worth
savouring.

Real moments from @azah.bcn — the shop, the obrador, the cones, the regulars.

Signature achta with pistachio
Achta · pistatxo
The azah storefront on Enric Granados
Granados 61
A cup of azah inside the gelato churning machine
Inside the obrador
azah branded merch — t-shirt and cone
Lebani Geli Shop
An azah cone perched on a Barcelona safety cone
Out on the street
azah sticker on a Barcelona street fountain
Nou en Barcelona
Vocabulary

habibi · /ha·BEE·bee/

noun, Arabic. term of endearment. my dear, my love, my friend. Used freely between family, between strangers who feel like family, and — when the achta is good — between you and whoever is behind the counter.

"Qué tal, habibi?" — what we wrote on the door the day we opened.

Find Us

One shop.
Right here.

We're on Carrer d'Enric Granados — the long, leafy, half-pedestrian street between Provença and Mallorca, in the Eixample. Come say hi.

Our Flagship

Azah Gelateria

Carrer d'Enric Granados, 61 Eixample, 08008 Barcelona
Hours
Mon – Fri 11:00 – 22:00
Sat – Sun 10:00 – 23:00
Walk-in only · No reservations
Metro: Provença (L6/L7) · Diagonal (L3/L5)
Get Directions

Pop in.
The achta is waiting.

Granados 61, Eixample. Walk-in, no reservations. We open most days at 11. Yallah.

Get directions