Delicate Rolls for a Roller Coaster Ride of Flavours

Tack-Tack-Tack – a fast staccato echoes through the room, followed by four or five steady scratching sounds in a row. When Costa Demirtzis prepares his ice cream creation, everything has to go very quickly. Every move is perfect. Watching the 39-year-old, one can observe an ice cream artist: highly concentrated and precise, he applies the liquid cream mass to a steel plate cooled to minus 25 degrees. He crushes fruit and biscuits in a flash and smoothes everything down to a fine layer. Demirtzis then uses a spatula to roll up the mass piece by piece into fine rolls. His favourite creation? Definitely 'peanut butter and chocolate.'

Beach feeling in the middle of the city

In the heart of Düsseldorf’s historic section of town, the trained biotechnology engineer has fulfilled his dream of independence and opened his first shop – Rollacosta, the first Ice Rolls ice cream parlour in Düsseldorf. 'I've always had a passion for food and with ice rolls there are countless flavour varieties to try – I think that's what fascinates me about the whole thing,' says Demirtzis. 'It never gets boring.'

And indeed, a glance at the menu proves it – with variations such as raspberry-chocolate muesli, sesame honey or bubble wafer. The restaurant is reminiscent of a beach hut: with wooden materials for the counter and menu board, sand as wallpaper, a large area of painted sun and surfboards as decorative elements for the obligatory visitor selfie.