The Storfjord Sunday Brunch

Insider tips by 62°NORD

This season, Storfjord’s Executive Chef Florian Harnisch invites guests to slow down and savour Sunday afternoons filled with oysters, champagne, and the warmth of the fjord. Discover the story behind his passion, and how the brunch is shaping the future of dining at Storfjord.

Florian — The Story Behind the Storfjord Sunday Brunch

For Executive Chef Florian Harnisch, the story begins far from Norway — in the small towns of East Germany, where fishing trips to the Norwegian coast were a cherished family ritual.

It all starts at home

“Back then, travelling north to Norway for the big catch was something everyone dreamed of,” he recalls. “Fish had great value in Germany because we never had it fresh from the sea. My father would plan these long road trips — hours of driving, ferry delays, late-night arrivals at a little cabin — and by morning, we’d be out on the boat.”

Florian laughs as he remembers those early mornings. “I was always the first one ready to go. My father taught me to tie fishing knots and read sea maps of the fjords — and he always had the best excuses when we didn’t catch anything. It was never our fault, of course. It was the moon phase, or the baitfish, or the line being too thick. He always had a theory,” he says, smiling.

But those trips weren’t just about fishing; they were about respect — for ingredients, for nature, and for the process. “My father also showed me how to preserve and cook fish,” Florian says. “There would always be freshly pickled red cabbage and perfectly cooked potatoes with parsley. I can still smell it now. That’s really where it all began — that connection between food, memory, and family.”

That sense of connection is now at the heart of the Storfjord Sunday Brunch — a concept that celebrates the season, the landscape, and the feeling of home.

A Sunday indulgence

“In Norway, autumn is when the community begins to slow down and gather,” Florian explains. “For many of our local guests, Storfjord feels like an extension of their living room. We wanted to create something that felt familiar yet inspiring — a table that’s warm, generous, and always evolving.”

Each Sunday, the brunch features a few beloved staples — French oysters, brisket sliders, and fresh local produce — alongside a rotation of new dishes that give Storfjord’s younger chefs room to experiment. “It’s important to keep the creativity alive,” says Florian. “Every week we explore a new theme, new flavors, new ideas. It keeps the team sharp and the guests curious.”

Equally important to him is where those ingredients come from. “We collaborate closely with local producers — farmers, foragers, and fishermen who share our values,” he says. “And we’re always open to discovering new partners. Transparency is essential to me. There’s already too much misleading food in the world; I want Storfjord to stand for honesty. Food should nourish — body and soul.”

That philosophy shapes every plate, from vegetable-forward dishes that highlight the richness of local soil to the careful balance of textures and flavors that define Storfjord’s cuisine. “We’re building something that’s both deeply Norwegian and globally inspired,” Florian reflects. “The brunch is where we test, learn, and share — and all of it leads toward the next chapter.”

More to come

That next chapter is The Boathouse — Storfjord’s upcoming fine dining space and the team’s most ambitious project yet. “It’s an intimate five-course tasting experience with world-class wine pairings,” says Florian. “What we do at brunch helps us understand what resonates with our guests — what brings joy, what surprises. The Boathouse will take those ideas and refine them even further.”

With Storfjord already recognized with two Michelin Keys, Florian and his team are quietly pushing for more. “It’s an exciting journey,” he says. “We have the people, the place, and the passion — and we’re aiming high. How great would it be to bring the first Michelin star to Norway’s west coast? That’s what drives us.”

As the fire crackles in the dining room and champagne corks gently pop, it’s clear that for Chef Florian Harnisch, this is more than brunch — it’s a story of family, place, and purpose. And just like those fishing trips long ago, it’s about preparing, exploring, and sharing something worth remembering.