“Since Monday nothing has actually been ruled out,” says Farhud Farassati, who runs the small ice cream parlor called Eisbazar. What does he mean by that? He prepares a grey-brown scoop of ice cream with a nut decoration and lets you taste it. It tastes unusual, slightly like cocoa and quite foreign. Something between nuts, caramel and chocolate. “This is mushroom ice cream,” says the ice cream maker, visibly proud. It reminds Farassati of Gianduja, and he’s not entirely wrong.
