irori is a place and moment where details matter because we strive to grasp the bigger picture, yet we frequently encounter our origins. How did we come to prepare Wagyu from Japan, shrimps from Portugal, coffee from Brazil, vanilla from Tahiti, or chocolate from Madagascar? Our dishes encompass global culinary treasures, so much so that we sometimes forget the gift of being able to enjoy flavors from all around the world.

It has become easy to get everything in any season, at any time, and at any price. We believe that experiencing the “whole” should be done with more mindfulness, devoid of dogmatism. Yes, we adore turbot and  O-toro from Spain or truffles from Alba, but everything has its place and time, and it should be enjoyed with the right people. Otherwise, there will come a day when we might consume something flown in from all corners of the world, but it lacks both culinary identity and its own unique taste.

Our approach isn’t novel; we’re grateful that many chefs before us prioritized local regions and seasons when crafting their dishes, introducing new and intricate flavors over time. This creative spirit is the lifeblood of the gastronomy profession. It’s about capturing that moment on a plate, evoking memories of a grandmother’s cooking or past restaurant experiences, or that instance when your palate tastes something that elicits emotions words can hardly capture.

Thus, we continue what began in the Palatinate region and has since spread to Baden and the High Black Forest. We’re in constant touch with our farmers and producers, in search of the unique flavors of the land and what’s available to us. For us, a great journey begins, filled with numerous episodes and adventures. Whatever we receive directly from farmers is primarily incorporated into our dishes, preserved, or fermented. Globalization allows us to discover ingredients that complete and enhance a dish.

We cherish our role as hosts and look forward to you joining us on this journey…