Our Story
A small room.
A big idea.
Savora opened in 2014 with 24 seats, one wood oven and a belief that great restaurants are made of details no one is supposed to notice. A decade later, that belief still runs the kitchen.
Mission
Make the ordinary feel like an occasion.
We cook with fire because it teaches patience. We source within 150 miles because it tastes better and travels less. We keep the menu short because every plate has to earn its place.
Fire
Charcoal & oak as our second salt.
Season
Menus that move with the markets.
Restraint
Three components. No more.
Chef
Marco Aldovino
Marco trained under the late Massimo Carbone in Modena, then spent six years in São Paulo running open-fire kitchens. He returned to London in 2014 to open Savora, where he still works the pass every service.
- — Best New Restaurant, Time Out · 2015
- — Michelin Bib Gourmand · 2018, 2019, 2021
- — Top 50 Restaurants in Europe, Eater · 2023
Values
What we measure ourselves against.
01
Hospitality
Service that's warm, never performative. We want guests to feel held, not watched.
02
Craft
Every plate should be repeatable and personal — that's the whole job.
03
Sustainability
Zero-waste prep, local supply, and a kitchen powered by 100% renewable energy.