Dalmata: a new artisanal gelateria opens in Mile End

A delicious new venture has arrived in Mile End: Dalmata, an Italian-style gelateria (or bar laitier, as they write on their site) serving up house-made gelato in a modest yet thoughtfully designed space at the corner of Bernard Street and du Parc Avenue. Nestled between two local favorites — Café Alphabet and the ever-popular Bernie Beigne — Dalmata fits naturally into this creative and culinary hub known for its originality.

A Name with Meaning

The name Dalmata is a nod to a painting by artist Dan Climan, a co-creator of the project. The artwork — a large portrait of a Dalmatian — hangs in the dining room of Le Violon, the restaurant of chef Danny Smiles on Gilford Street. The word also means “Dalmatian” in Italian — a subtle link to the gelato’s roots. Like its name, Dalmata’s aesthetic is both playful and refined.

This Is a Gelateria, Not a Crèmerie

Unlike traditional North American ice cream, Italian gelato is denser, less sweet, and creamier in texture. It’s egg-free and based on milk or fruit purée. At Dalmata, gelato is served soft-serve style, freshly spun daily.

The menu is intentionally short and focused on quality: two rotating twist flavors, four classic gelatos, one sundae, a house-made slush, and even brioche con gelato — a beloved Italian treat featuring gelato tucked inside a lightly toasted brioche. Simple, expertly crafted, and downright delicious. Dalmata is already considered one of Montreal’s top new spots for ice cream.

Born from Le Violon’s Team

Dalmata is the result of a collaboration between the team behind Le Violon — Danny Smiles, Mitch Laughren, Andrew Park, and Dan Climan — and the lacabo group, which owns the building. It was YAKOBO who first proposed turning the space into a gelateria, and Danny, always curious and ready for new challenges, eagerly accepted.

“It’s been a great learning curve. Running a gelateria is definitely a challenge, but I love it. I love challenges, and I love ice cream,” he says.

The gelato recipes were developed by Laura Faria, the group’s pastry chef. She’s constantly testing, adjusting, and refining flavors alongside the team to ensure consistency and quality.

A Must-Visit Spot This Summer

Designed by David Dworkind and Dan Climan, the interior is minimalist, bright, and welcoming. While the service is takeout only, a small interior garden with about ten seats offers a lovely spot to enjoy gelato in the shade — or the sun — depending on the time of day.

With well-known neighbors like Butterblume and Pastel Rita, Dalmata fits perfectly into the ultra-gourmet Mile End landscape — bringing a refreshing new option for Montreal’s hot summer days.

Benvenuto, Dalmata!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: July 11, 2025

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