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POT: The Argentine Gelateria Conquering Barcelona with Local Flavors

The brand, with origins in Argentina, opens its second location in the city, focusing on Catalan ingredients like Lleida pistachios and Reus hazelnuts.

Generic image of a pistachio ice cream scoop in a cone.
IA

Generic image of a pistachio ice cream scoop in a cone.

Argentine gelateria POT, known for its commitment to local ingredients like Lleida pistachios and Reus hazelnuts, has opened a new establishment in Barcelona, expanding its artisanal ice cream offerings.

Catalonia is experiencing an episode of intense heat, heralding a sweltering summer, with temperatures already exceeding 30ºC in many areas. This climate invites enjoyment of the beach, terraces, and evening strolls, but also the indulgence in a summer classic: a refreshing ice cream.
Responding to an increasingly discerning and experience-seeking consumer, artisanal ice cream has become established, highlighted by its use of local ingredients, bold flavors, and story-rich recipes. This sector has seen remarkable growth, with a 12.2% increase in turnover last year compared to 2024, and forecasts point to a continuation of this trend.
In this context, POT, a gelateria of Argentine origin, has found a new approach to artisanal 'gelato' in Barcelona. Founded in 2019 in Mercedes, Argentina, the brand opened its first location in the Gràcia neighborhood last year and has now inaugurated a second establishment at Carrer Parlament, 37, in the Sant Antoni district.
The project is led by Nicolás Barnetche, his sister María Paz, and Victoria Aschero. They began with a small family gelateria in Argentina, achieving great success through word-of-mouth and the support of renowned figures in the country's gastronomy. The adaptation to Barcelona, a city with a rich gastronomic culture, has been based on leveraging local talent and products. Thus, some of their most outstanding flavors incorporate hazelnuts from Reus, pistachios from Lleida, honey from Girona, or strawberries from Maresme.
POT's philosophy focuses on reducing sugar and additives to enhance the product's prominence. For instance, pistachios are toasted and processed in their own workshop to intensify their natural flavor, while the hazelnuts evoke the agricultural landscape of Camp de Tarragona. Their menu features 18 flavors that vary seasonally, including 'sambayón,' a taste uncommon in Catalonia but very popular in Argentina, made with egg yolks, sugar, and sweet wine cooked in a bain-marie.
The history of ice cream is intrinsically linked to travel and cultural exchange. Following antecedents in ancient civilizations, modern ice cream originated in Italy and spread throughout Europe and Latin America, particularly through Italian immigration. In Argentina, artisanal ice cream has become a gastronomic institution, with traditional recipes and creamy flavors.
POT has also diversified its offerings with a line of artisanal chocolates, including alfajores and small sweets made with chocolates from around the world. Additionally, they are developing winter offerings, such as hot chocolate and new seasonal creations.

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