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A wood-fired Neapolitan pizzeria on the island of Lidingö, sitting in the old AGA industrial area with water views that do most of the decorating. The dough is the project: light, high-crusted, and built for digestion, cooked at the 450 degrees the name promises. Some pies lean Naples, others lean Nordic, and the version with Kalix vendace roe and dill is the kind of menu decision that shouldn't work and does. Artisanal gelato and a full Italian menu round it out.
The awards strongest first
- 50 Top Pizza #44 · 50 Top Pizza Europe
One number, weighted & current 67
How we scoreThe dishes from the writeups
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Pepperoni
“We loved both the Pepperoni, which on a Neapolitan crust was a real discovery, and the Kalix Löjrom with vendace roe and dill.”
50 Top Pizza
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