It all starts at home
“Like many chefs, it all starts at home,” he says. “Growing up in Germany, the kitchen was part of the culture — a place where people gathered, where stories were shared. Cooking became a way of communicating, not just through ingredients, but through values, memories, and our relationship with nature.”
That sense of home is at the heart of Storfjord’s new Sunday Brunch — a concept inspired by traditions from around the world but deeply rooted in Norwegian rhythm and season.
“In Norway, autumn is when the community begins to settle,” Florian explains. “For many of our local guests, Storfjord feels like an extension of their living room. So it made sense to create something that felt welcoming, relaxed, and evolving — a place where you can return every week and always find something new.”
Each brunch blends indulgence and curiosity: French oysters, slow-cooked brisket sliders, and dishes that shift with the week’s theme. Behind the scenes, it’s a creative playground for the kitchen team. “It’s great to give our younger chefs a chance to experiment,” says Florian. “Every week, we challenge ourselves to try new ideas. Guests love the staples — but they’re always surprised by what’s next.”
