[Ice, Artificial ice, Studio ice image, Photo Credit to Pixabay]

As Europe endures one of its hottest summers on record, American tourists are finding more than just the temperatures hard to adjust to. From Paris to Athens, many are surprised, and frustrated, by the lack of ice in their drinks.

In July 2025, temperatures exceeded 38°C in major cities such as Madrid, Florence, and Rome.

As heatwaves drive both  locals and tourists to seek relief, cultural differences  in  cooling off have come into sharp focus. 

For Americans accustomed to overflowing glasses of ice water, the European approach, serving beverages only slightly chilled or at room temperature, has become an unexpected discomfort.

“I thought it was a mistake at first,” said Olivia Grant, a tourist from Arizona visiting Spain. 

“But then it kept happening.”

I was served warm soda twice in one day, and it was over 35 degrees outside.”

This custom, while jarring to visitors, is long established. In much of Europe, ice is regarded as unnecessary or even unappealing. 

Restaurants often operate with smaller refrigerators, limited freezer space, and higher energy costs, making large-scale ice production uncommon, particularly in historic city centers.

However,  this summer’s extreme heat has prompted renewed debate of the practice. 

Some areas with high tourist traffic have begun to adapt. 

According to restaurant staff in Barcelona’s Gothic Quarter, demand for iced beverages has risen noticeably. 

“We started keeping more bottles in the fridge,” one café worker noted, “and now we offer a few cubes when people ask, but it’s still not our default.”

While seasonal favorites such as tinto de verano in Spain or chilled rosé in France remain popular, plain iced water or soda continues to be  elusive in many places.

Travelers have taken  to online forums, such as Rick Steves Europe, to share strategies, like asking for bottled drinks straight from the fridge or learning phrases like “avec des glaçons” in French or “con ghiaccio” in Italian.

Historians point out that the American love of ice is deeply rooted. Jonathan Rees, author of Refrigeration Nation, attributes it to 19th-century industrialization and widespread home refrigeration. 

However, he also emphasizes that cultural adaptation is part of travel itself. Rees has written that “trying what’s normal in another culture is part of the point of travel,” especially when it challenges personal habits.

Environmental experts add that with climate change intensifying, European infrastructure and cultural practices may shift. 

While large ice machines in every restaurant are not likely to appear overnight, increased demand for cooling methods, whether through chilled drinks or air conditioning, may slowly influence traditional norms.

Experts advise the key for tourists is to adjust expectations.

Rather than  seekingAmerican-style ice-filled glasses, they suggest embracing local alternatives like fruit granitas, cold beer, or simply refrigerated drinks.

And for those still craving ice, the best way to stay cool might just be learning to go with the flow, one lukewarm sip at a time. 

As European nations continue to face rising temperatures, incremental shifts in beverage service may occur; for now, tourists are reminded that appreciating cultural differences is just as important as packing sunscreen.