Orso Bianco

It is the clearest counter-narrative to Beirut's booza-only reputation: a from-scratch Italian-technique gelateria, founded and still run by the same person, with a named organic-sourcing relationship documented independently rather than claimed only on its own marketing, and enough longevity (since 2012, in the same original location) to be more than a trend shop.

What we know

Founded 2012 by Jocelyne Tchopourian, described in Le Commerce du Levant (2019) as coming to gelato from a background in the automotive industry
Own site markets 'freshly made in small batches using carefully selected ingredients' at its original Gemmayze, Gouraud Street location, current as of 2026
As of 2019, sourced ingredients from Biomass, an organic farming collective of 40 producers in Batroun following EU organic-agriculture directives, per founder's own account to Le Commerce du Levant
Production scaled 200% in its first three years and has grown 8–12% annually since, per Le Commerce du Levant (2019), suggesting sustained rather than novelty demand
Founder quoted directly on technique in a 2025 trade piece: 'Gelato is not just about mixing ingredients and freezing them — it's an art and a science'
Offers keto-friendly, sugar-free and pet-friendly options alongside the standard range, per Taste & Flavors (2025)

Status: open
Address: Gouraud Street, Gemmayze, Beirut, Lebanon
Maker: Jocelyne Tchopourian (Gemayel), co-founder and CEO
Opened: 2012
Website: www.orso-bianco.com/
Last checked: 2026-08-21

Something wrong here? Tell us.