Many of Berlin’s entrepreneurs are people who started out with the idea of wanting to do something different, they become so-called Quereinsteiger. Like Daniela Teuper, who went on a vacation to Italy and loved the gelato so much, upon her return, she wanted nothing more than to open her own ice cream shop.
Back in Germany, she decided to quit her job in the music industry to dedicate her time and passion to making delicious ice cream. Fast forward one year, she’s the owner of Mos Eisley, a parlor in Neukölln frequented by ice cream enthusiasts young and old.

To study the art of ice cream, Daniela went back to the country which invented La Dolce Vita. At the ice cream university in Bologna (yes, that really exists!), she learnt from the best about ingredients and recipes, and most of all, how to get the creamy texture of Italian ice cream. While the mornings were dedicated to theory, the afternoons at the ice cream university are all about testing and tasting.

Daniela says Mos Eisley is a ‘gelateria’, everything’s made from scratch, without artificial ingredients or additives with the flavors ranging from classics like chocolate and vanilla to some more special ones like tonka bean or cheesecake.
On a pretty spring day, I decided for a combination of both and had raspberry and cheesecake in a glass jar. The latter had a somewhat slightly sour taste to it, exactly how I like my cheesecake.

For those of you who’re wondering all the time why Mos Eisley might sound familiar: it’s the land of no laws in Star Wars and the name was picked by a funny friend of the owner.

The parlor’s tucked away on Herrfurthplatz just off Tempelhofer Feld and I wasn’t the only one that day who stopped by to get a ice cream fix before going for a walk on Tempelhofer Feld. Mos Eisley increasing popularity made them the first choice for Zwei dicke Bären and their equally beloved ice cream sandwiches that are sold at Burgers & Hip Hop and Street Food Thursday.

Still a one-woman-business, Mos Eisley is sometimes a bit overwhelmed by the demand. When I came back a couple days later on a very sunny weekend, the parlor was closed, surprisingly. But the ice cream is so good, I don’t mind trying again and again.