The kitchen distinguishes itself by offering lactose-free and vegan gelato options alongside traditional flavours, addressing a gap for diners with dietary restrictions who want authentic gelato texture and taste. This approach reflects a broader shift in gelaterie toward accessibility without compromising craft, the emulsification and freezing methods remain consistent whether the base is dairy or plant-forward the flavour development follows the same rigorous standards. The lactose-free and vegan gelato are made in-house using the same techniques as the traditional lines, ensuring that dietary preference doesn't mean settling for a lesser product.