Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team


Fru K

New Nordic cuisine at The Thief hotel

Executive chef Kari Innerå and head chef Johan Laursen (who came here from Maaemo) reinvent Norwegian standards to rarefied effect at The Thief hotel’s excellent restaurant, Fru K. From the seasonal produce of Norway’s relatively mild south to prized skrei cod from the Arctic waters of Lofoten and an ancient Norwegian cattle breed, the menu’s bounty is both wide and loyally Norwegian in scope. The five or seven-course menus change daily and an original Andy Warhol painting surveys the scene where you dine. 


See the Centurion Highlight on The Thief Hotel

Visit the website

Share This