Södermalm
Savoj is brothers Jonathan and Andreas' first pub. We have always dreamed of what in our world is a perfect pizza. Light and fluffy, like cute little clouds, it's perfect! How do you make a perfect pizza then? Well, first you experiment with different batches of dough like a thousand times.
The remaining 80% are enzymes, time and temperature that make you feel light and fresh even if you basically ate as much dough as in half a Skogaholms loaf.We have always had an interest in food and drink and therefore we have chosen to complement the pizza with some simpler dishes and a selection of natural wines.
Vasastan
Savoj is brothers Jonathan and Andreas' first pub. We have always dreamed of what in our world is a perfect pizza. Light and fluffy, like cute little clouds, it's perfect! How do you make a perfect pizza then? Well, first you experiment with different batches of dough like a thousand times.
The remaining 80% are enzymes, time and temperature that make you feel light and fresh even if you basically ate as much dough as in half a Skogaholms loaf.We have always had an interest in food and drink and therefore we have chosen to complement the pizza with some simpler dishes and a selection of natural wines.
Clothing
About us
Andreas and Jonathan, sons of the founder of the legendary pizzeria in Jönköping Alcamo have grown up.
But we always thought we should take it a step further. We wanted to do something different, something challenging. That's when Jonathan came four years ago and showed Gino Sorbillo on Instagram and the only thing we thought was "wow! Where is this? Neapolitan pizza? What is it?"
But we always thought we should take it a step further. We wanted to do something different, something challenging. That's when Jonathan came four years ago and showed Gino Sorbillo on Instagram and the only thing we thought was "wow! Where is this? Neapolitan pizza? What is it?". Andreas and Jonathan, sons of the founder of the legendary pizzeria in Jönköping Alcamo have grown up.
But we always thought we should take it a step further. We wanted to do something different, something challenging. That's when Jonathan came four years ago and showed Gino Sorbillo on Instagram and the only thing we thought was "wow! Where is this? Neapolitan pizza? What is it?"
But we always thought we should take it a step further. We wanted to do something different, something challenging. That's when Jonathan came four years ago and showed Gino Sorbillo on Instagram and the only thing we thought was "wow! Where is this? Neapolitan pizza?
