Korvbyrån is a family-run food concept with a passion for one of our most timeless classics. With love for the neighbourhood, carefully chosen ingredients and genuinely hearty sausages, we want to give the classic sausage the attention it deserves.
Korvbyrån started as a small street food spot in Stockholm with one simple idea: to do the sausage right. We were tired of dry buns, tired toppings and sausages without character. Instead we wanted to build something proper — hearty sausages with exciting flavours, carefully chosen ingredients and real craft.
Today we have permanent restaurants in Solna and on Södermalm, while also serving at events and offering catering for gatherings big and small. A lot has changed since the start — but one thing has not: our love for a really good sausage.
Press
01 / 05
Pizza, kebab and burgers will have to move over. Korvbyrån is opening in Skrapan to put the sausage back on the map. – Fifty years ago everyone ate sausage and mash, now burgers have taken over. We came from the restaurant world and felt nobody was doing sausages, says Marco Johnler, who runs Korvbyrån with his brother Max.
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