Visit Stockholm says Savoj serves Neapolitan pizza, using a dough culture inspired by Tokyo, Naples, Seoul and Los Angeles. The dough is cold-fermented for 48 hours and baked at 450°C. Produce comes directly from small, family-owned producers in Campania. Gluten-free dough is always available.

Two recurring days have their own menu details. On Sundays, the brothers serve kebab pizza à la Alcamo, made with kebab sauce from the Alcamo pizzeria in Jönköping. On Mondays, a soft-serve ice cream buffet is included with a meal. The Sunday offer gives pizza fans a specific reason to visit that day; Monday is the day to choose if you want the included ice cream buffet.

The dough method and ingredients are the main details to know before ordering. You can ask for gluten-free dough, and the Sunday kebab pizza and Monday ice cream offer are tied to those days. The information available describes the food and these weekly offers, rather than a broader programme of activities.