Scando bakers Freyja pairs with pizza master to offer Danish-Italian delights at Niks

Freyja has won over many converts to its sensational Danish croissants and pastries. Now they have partnered with pizza guru Dániel Szarvas to create a blend of Neapolitan-style delights with their own flour and sourdough. The result is newly opened Niks pizzeria on the terrace of Freyja the croissant story, in a leafy part of Buda.

This summer, Freyja, known for baking heavenly croissants according to Danish recipes, has branched out. First came champagne and natural wine. Now they have gone one step further to create thin-dough pizzas with their own flour and sourdough mix, baked in a wood-fired oven.

Wheat ground in Sárosd goes into the dough from which these pizzas are made. They are served straight out of the oven, amid the birdsong in this verdant spot, between the tennis club and beach volleyball courts. There’s no home delivery, for fear it will affect quality.

An aficionado of Freya’s pastries, pizza master Dániel Szarvas gained valuable experience at Yes and Digo before following up on the opportunity to combine Scandinavian recipes with Neapolitan roots for this new project.

What's new about Niks?

Nature-fire-sourdough are the watchwords at Niks, underlining the proximity of nature, the wood-fired oven and this revolutionary new recipe.

As a result, the dough here is slightly denser than its Neapolitan counterpart, giving a slightly sourdough aftertaste. The terrace location is another plus.

They also pay attention to detail. DOP buffalo mozzarella is added to the Margherita only after baking, and for the mushroom pizza, less dominant Alpine blue cheese is used instead of gorgonzola. Calabrian spreadable sausage ’nduja and Tuscan salsiccia are combined with Hungarian spicy sausage and thyme, then served with fresh sage, to top the sausage pizza.

These are complex and exciting combinations where the sourdough taste of the pasta also prevails. The price tag is 3,000 forints.