Opa Pino

Opa Pino is an ice cream parlor and café located at Dr. Lelykade 198 in Scheveningen, The Hague. The establishment combines ice cream, coffee, lunch dishes, sweet baked goods, and sandwiches. This places the business not only in the context of hospitality around the harbor, but also within a broader line of accessible dining and drinking spots in the neighborhood.

Public information lists Talisa and Jamal Redouani as the owners and founders. They are also associated with restaurant Oma Toos, which opened in 2013. That establishment was named after Talisa's grandmother. Opa Pino refers to her Italian grandfather. The concept thus uses a family story as the basis for the identity of the business.

According to local news, the establishment was already open on May 16, 2025. A festive opening was scheduled for June 1, 2025, featuring tastings and opening-related activities. Later, Opa Pino was also mentioned in news about new hospitality venues in The Hague. Additionally, the business appeared on the public agenda of The Hague's mayor, Jan van Zanen, who visited Opa Pino on June 20, 2025.

Although Opa Pino is primarily presented as an ice cream parlor, coffee plays a visible role in the offering. Available information mentions Italian coffee, prepared in a style that aligns with the establishment's self-description. This includes selected beans and grinding per order. Further technical details about equipment or fixed brewing methods are not publicly described.

The documented drinks include espresso, cappuccino, latte macchiato, flat white, iced coffee, pumpkin spice latte, and affogato. This places the emphasis on well-known espresso drinks and coffee variants that fit a café and ice cream parlor formula. No public list was found detailing methods such as V60, Chemex, AeroPress, batch brew, or filter coffee according to a fixed recipe.

In public Instagram results, Cook & Boon is associated with coffee at Opa Pino in Scheveningen. Opa Pino's own website does not visibly mention this roastery on the pages consulted. Cook & Boon describes itself as a coffee roaster for the hospitality industry and mentions a BRCGS certification with an A-status. This information pertains to the roastery itself and is not a documented sustainability claim by Opa Pino.

The menu at Opa Pino includes coffee alongside ice cream, lunch dishes, sandwiches, and sweet products. The available menu information confirms that coffee is present, but does not provide a fully detailed coffee list in the consulted text. For an analysis of the coffee position, this means that the role of coffee within the broader hospitality concept is visible, rather than a complete technical coffee strategy.

The combination of ice and coffee is clearly present within the concept. The affogato serves as a concrete example, as this drink brings coffee and ice together. The reference to Italian coffee also aligns with the family story and Italian background mentioned in the venue's presentation.

Opa Pino is described as a place for neighbors, tourists, older visitors, and younger visitors. The venue thus uses a broad description of its audience. In addition to regular on-site consumption, there is information about its use for gatherings. The ice cart can be booked through Oma Toos, where ice can be provided on location for events and parties.

Small-scale meetings are also mentioned. For larger groups, visitors are referred to Oma Toos across the street. No public data was found regarding recurring coffee workshops, cuppings, barista training, exhibitions, or fixed coffee tastings. Therefore, the community function seems to lie primarily in the general hospitality role, rather than in a specific coffee program.

The available information on sustainability is limited. Opa Pino mentions fresh preparation of ice, fresh ingredients, selected ingredients, and preparation without artificial additives on the page about ice. For coffee, selected beans and grinding per order are mentioned. No public information was found regarding farm-by-farm origin, certifications, direct trade, countries of origin, or a detailed purchasing policy for coffee.

No documented data was found in the consulted materials regarding waste reduction, packaging, energy use, circularity, or CO2 policy. As a result, it can only be established that no concrete public policy information is available within the provided sources on these topics.

Opa Pino received attention in local and regional publications around the opening and the start period. The reporting mentioned, among other things, the owners, the concept, the address, and the opening dates. Formal coffee prices, specialty coffee rankings, or recognition through barista competitions are not documented in the available material.

For coffee enthusiasts, the profile primarily offers insight into a hospitality formula where coffee is part of a broader offering. The public information shows which drinks are mentioned and what role coffee plays within the venue. At the same time, technical brewing methods, coffee origin, and sustainability policy remain largely undescribed.