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Nordic traditions – freshly produced


(+47) 24 00 40 40  /  Book table

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Nordic traditions – freshly produced


(+47) 24 00 40 40  /  Book table

WELCOME

Fru K takes the best of the traditional Norwegian and Scandinavian cuisine and gives it a contemporary twist – keeping in pace with the times and the world around us.

Freshly produced plays the lead role in Fru K’s kitchen. We know the origins of the food we serve and we are proud to live in a country with strong traditions in agriculture and fishing. With one foot in our cultural heritage and the other firmly planted in urban Tjuvholmen, our head chef Johan Laursen creates brand new culinary experiences with pure and natural flavours.

Fru K welcomes you to enjoy a drink in the bar, a quick lunch, a Sunday dinner with the family or a complete evening of fine dining. You can order from our a la carte menu or choose the seven courses of the day with a full wine menu.

Welcome to Fru K at the end of Fru. Krogh’s pier!

See our menu
Book a table

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The Restaurant & the kitchen


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The Restaurant & the kitchen


 

We stand for quality, contrast, art, creativity, culture and culinary experiences. The K stands for Krogh. Mrs Krogh owned Tjuvholmen at the end of the 18th century and kept three cows grazing on the islet with salty waters and juicy grass. Since then, the scenery on the islet has changed radically, and so has our culinary culture.
 

 
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JOHAN
LAURSEN

Chef Of The Chefs

Johan comes from the Michelin-starred restaurant Maaemo in Oslo, where he worked as sous chef. He has competed in two Olympics and two world championships with Culinary Team Gothenburg and he has a background with the Swedish junior national culinary team.

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HAAKON
SAND

The Restaurateur

Haakon Sand grew up just a short boat ride from Fru K, but he has spent his professional life at hotels and restaurants abroad. His most recent position was as head of dinner service at The River Restaurant in London.

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DANIEL
FRANZÉN

Keeper Of F&B

Daniel has a great passion for food, service and people. After many years of experience in hotel operations and hospitality leadership he now shares his meaningful knowledge as Food & Beverage manager at THE THIEF.