Customers
Pizzeria Savoj
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From a restaurant at Arlanda to a pizza laboratory
From a restaurant at Arlanda to a pizza laboratoryMeet the Azizsson brothers, Jonathan and Andreas, the masterminds behind the beloved pizzeria Savoj in the heart of Stockholm, which opened its doors in 2021. With a passion (read: obsession) for authentic Neapolitan pizzas, flavor-focused theme nights, and their unique take on the classic Jönköping-inspired kebab pizza, their restaurant has quickly become a local favorite.
It's a Tuesday evening in March when we venture to Savoj in Södermalm, one of the brothers' two restaurants in Stockholm. Already at the entrance, we're greeted by a delightful atmosphere and an enticing aroma wafting from the freshly baked pizzas just out of the oven. Jonathan welcomes us with a smile at the door, followed by the rest of the staff, who quickly join in with cheerful greetings. The stylish decor features unique art pieces, lush greenery, and an impressive wall of speakers. It immediately feels like more than just your average pizzeria.
- Besides pizzas, we offer small dishes, snacks, and drinks. We talk a lot about the 'third room': You have work, home, and then Savoj as a third space to go to. A lively living room, explains Jonathan.Even though the primary focus is on pizza, you should still be able to come here, have a drink, and unwind where everyone feels comfortable. Like an adult recreation center, describes Jonathan.
Andreas previously owned a restaurant at Arlanda, where Jonathan also participated in management. However, when the pandemic hit and the airport stood empty, they were forced to close and reassess the situation. They began experimenting with making Neapolitan pizza at home in the kitchen, which turned out to be a perfect fit.
- We had an Instagram account that became quite popular, where people wanted to come to our place and taste the pizzas we had developed. Then we got the space on Roslagsgatan and took the step to open there," says Jonathan.
Dad’s kebab sauce caused chaos
The most popular addition to Savoj’s menu turns out to be the unique kebab pizza served every Sunday. So what makes this pizza so special? It’s simply a secret ingredient within the family—the kebab sauce.
The brothers’ father previously owned the renowned pizzeria Alcamo in Jönköping. There, he created the recipe for the sauce for the kebab pizza, which in 2018 was awarded “Sweden’s best Kebab Pizza” by the YouTube program “Uppdrag mat,” featuring Mauri “Mustiga Mauri” Hermundsson.
-We had quite sluggish first months after opening, but that would change overnight. When on New Year’s Day (also known as pizza day) 2022, we announced that the creator of the kebab sauce from Alcamo, our father, would make sauce and kebab pizzas at our place in the coming Sundays, it became complete chaos,” Jonathan recounts.
He goes on to explain how many Stockholmers who had previously lived in Småland or Gothenburg felt a great frustration over the lack of kebab sauce and kebab options in Stockholm. Therefore, the concept immediately became a topic of discussion.
- We tried to ask dad for a sauce recipe, but he didn’t want to give it out. So he had to come here around six in the morning every Sunday for maybe three or four months before it became too much as we needed an extreme amount of sauce to meet the demand. Then he gave in, so now we have the recipe,” Jonathan continues, chuckling.
"That we have fun is infectious; everyone should feel at home here."
Among the brothers, it’s older brother Andreas who has the strongest interest in food, while Jonathan is more curious and inventive by nature. He loves to experiment and thrives in the restaurant environment, where he gets to meet new people. Running a restaurant together with his brother is seen as purely positive:
- It’s fun. There are no deep conflicts that can arise if you start together with someone else, where you might want different things. This is my brother, after all. So we can argue, but then after five minutes, it’s calm again. We also trust a lot in what the other does, so we both have quite a bit of freedom,” describes Jonathan.
Since the restaurant currently has many guests and a steady stream of regular customers, we chose to ask Jonathan more about the keys to creating the atmosphere and model that attracts repeat customers.
- The most important thing has always been for everyone to feel comfortable and welcome. Also, everyone who comes and starts working here is on the same personality level, so that everyone enjoys working here. It’s immediately visible if those working here feel good and have fun; then, it rubs off. It should be a fun environment to be in,” he says.
The importance of service doesn’t go unnoticed, even when Jonathan talks about his experience with Paytrim as a card acquirer.
"Most importantly, the service is exceptionally reliable, providing a sense of security knowing it operates flawlessly. Prior to transitioning to Paytrim, we encountered payment issues every other month, causing disruptions. Additionally, I appreciate the portal; it's clear and simple."
Jonathan Azizsson –
Founder & co-owner
Perfection in Japanese dough technique
Perfection of the dough has been the focus for the brothers since day one, as they enjoy experimenting in the kitchen. Initially, Savoj used a hyper-Neapolitan technique for its dough, using a lot of water to achieve an extra soft consistency. Then they stumbled upon a new technique from Japan that has gained great popularity internationally and has been used at Savoj since last autumn. Thus, Savoj is the only pizzeria in Stockholm that creates its dough based on this innovative technique.
- In the dough mixer, the dough is spun super hard instead of slowly, as is normally done. After the rapid spinning, ice is added to the dough so that it doesn’t overheat and start fermenting. If one succeeds perfectly with this technique, it becomes incredibly delicious, Jonathan describes.
Clothing collection on the menu
When we explore the vision and future plans for Savoj, it’s not about opening another restaurant in Stockholm that’s on the agenda. Instead, it’s about improving and diversifying the menu and introducing yet another innovation: A clothing collection.
- We are developing the menu and adding more fun items, such as a Japanese egg sandwich with mayonnaise and other goodies. Then we plan to start selling clothes this autumn. We have 10 items coming this summer. It’s not merch, but simply fine quality clothes. It’s going to be exciting,” says Jonathan.
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