Timo Böckle: 'My view of the GELATISSIMO.'

As a top chef, Timo Böckle was looking for an ice cream machine at GELATISSIMO that would meet his high standards - and found it. Since then, ice cream has been an integral part of his culinary concept. The trade fair was a turning point for him: technology that inspires - and a decision with lasting success. A visit in 2026 will still be worthwhile for true connoisseurs.

Timo Böckle is not only a TV chef, he is also a passionate host and a creative mind in the kitchen. Over ten years ago, he came to GELATISSIMO to look for a gelato machine which satisfied his high standards in regard to quality and regionality. His search proved to be successful. Since then, gelato has played an important role in his culinary concept and impresses the guests in his restaurant Reussenstein. The story of a successful decision – and why a visit to GELATISSIMO in 2026 will also again be worthwhile.

When a top chef prepares gelato in a traditional way – with technology from GELATISSIMO

Timo Böckle, the well-known TV chef and proprietor of the hotel/restaurant "Reussenstein" in Böblingen, has always pursued a clear culinary standard: the best regional ingredients, craftsmanship and creative realisation at gourmet level. When he discovered the topic of gelato decades ago, one aspect was clear to him – the gelato had to be perfect. He therefore came to GELATISSIMO in Stuttgart in order to specifically look for a professional gelato machine for his restaurant. However, the initial orientation at the trade fair proved to be rather difficult.

How Timo Böckle found his perfect gelato machine

"Back then there was a very strong Italian influence – not only in terms of the products, but also the language," remembers Böckle. He quickly brought in Valerio Scalzullo, his restaurant manager, to help him. As a native Italian, Scalzullo was able to both understand technical aspects and speak the language. With Scalzullo's help, Böckle managed to work his way through the range of products until he finally found his machine: a Coldelite with a 5-litre capacity made by the company Compacta Vario. He directly ordered the demonstration machine which he had inspected during the trade fair. This machine is still being used today.

What really impressed Böckle was the compact design of the machine in which the pasteurisation unit and the freezing unit are combined in one device – a real advantage in the often cramped kitchen logistics. In the beginning he still thought that making gelato was easy. However, he quickly realised that when it comes to gelato it is the details that are most difficult. The company Compacta Vario therefore didn't let him down and offered some training courses and professional discussions. This close amicable relationship between Böckle and the company still exists today. They jointly develop new recipes at regular intervals that have taken the range of gelato in Reussenstein to an entirely new level.

Foundations for extraordinary gelato creations

"Gelato is simply our thing. A large number of our desserts contain at least one gelato component," says Böckle. And that's not only demonstrated in the quality of his flavours, but also their creativity: yoghurt spruce tip gelato or a fruit meadow sorbet containing quince, apple and pear with bacon powder, a homage to the restaurant's game cuisine. The wild boar bacon for the bacon powder is naturally smoked in-house. In addition to nine permanent flavours, new gelato creations are regularly produced and perfectly matched to the seasonal dishes served in the restaurant.

A lesson from life: "Know your limit!"

The restaurant actually offered its gelato for a short time in its own "spätzle drive-in" – a concept which generated so much demand that it was almost impossible to handle in logistical terms and therefore had to be stopped again. The team is now refocusing entirely on what it best does: culinary experiences in the restaurant, characterised by regionality, innovations and the highest possible standards. Böckle systematically focused on regional ingredients over twenty years ago. The foodstuffs should not travel more than 100 kilometres. His philosophy was quality instead of quantity, along with high-quality basic products and intensive aromas. This philosophy is also reflected in the processes: the use of products is deliberately kept low by processing entire animals and using unprocessed food. To this end, Böckle and his team invest in specialist knowledge, craftsmanship and personnel.

The close connection between tradition and innovation is also reflected in other projects in the restaurant – for example, the automatic spätzle (typical Swabian noodle) making machines which were jointly developed with the company Stöver and generate a great deal of enthusiasm among guests. However, in order to be able to produce at this high level and in such quantities, there is a need for technical equipment which satisfies these demands – for example, the professional gelato making machine from GELATISSIMO.

Also looking for innovations again in 2026

Timo Böckle's visit to GELATISSIMO was a decisive step in the further development of his culinary concept – with continuous success. The trade fair not only provided him with suitable technology, but also with valuable contacts and new inspirations for creative gelato. These are also precisely the reasons why GELATISSIMO will again be the ideal platform in 2026 for professionals who want to combine maximum enjoyment with precise workmanship. Anyone – like Timo Böckle – who is looking for quality, inspiration and strong partnerships will find them in Stuttgart.