Magari

The story

Crafted with passion, served with love

Pizza Contemporanea, Rooted in Irpinia

Magari makes a specific claim and backs it up: this is pizza from Irpinia, the region in Campania that chefs Nicolas and Giuseppe call the birthplace of pizza in Italy. The two founders brought that tradition to Stockholm and built a small group of restaurants around a single, disciplined idea — Pizza Contemporanea, where technique and provenance do the talking.

The Dough Is the Point

The foundation of everything at Magari is a 72-hour fermented dough. That slow process is what produces the light, airy crust the restaurant describes as Stockholm's fluffiest — a phrase that sounds like a boast until you understand the science behind long fermentation. The result is a pizza that is easier to digest, with a distinctive open crumb and a crust that holds its structure without being heavy. Toppings are sourced from local partners in Italy, keeping the supply chain short and the flavours honest.

Two Locations, One Standard

Magari now runs two addresses in Stockholm. The original room at Vanadisplan on Sankt Eriksgatan has drop-in seating and a broad weekly schedule. The second spot at Karlaplan on Styrmansgatan opens from the afternoon onwards. Both locations serve the same Pizza Contemporanea, and both accept bookings as well as walk-ins.

Recognition That Travels

Gambero Rosso — Italy's most authoritative food guide — awarded Magari two slices in its 2025 edition, a meaningful mark of quality for a pizza restaurant operating outside Italy. For a style of pizza so deeply tied to Italian tradition, earning that recognition from an Italian institution says something real about what Nicolas and Giuseppe have built in Stockholm.