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Get your seats for Dinner (Fri/Sat/Mon, 6:30 PM) or Late Lunch (Sun, 2:00 PM).
In traditional Japan, the irori is a fireplace in the house where people come together to warm up, eat and drink. A place of community, exchange, but also enjoyment.
For us, this wonderful tradition is an inspiration to symbolize this place for you.
We have finally found a place where we can implement our idea of gastronomy in the form of a restaurant. Here we will take the region, the season and the fire into account when putting together our menu. We are looking forward to welcome you to Neustadt-Diedesfeld at the “Deutsche Weinstraße”.
Our opening days are Fridays, Saturdays & Mondays in the evening and Sundays for late lunch. For more information click the button
Events & Collabs
The irori as a pop-up concept. Experience Max Goldberg’s cuisine and Kerstin Bauer’s hospitality at changing locations and different events.
We regularly find extraordinary places and partners to temporarily expand our concept for you. It is the fascination of adventure and the everlasting ambition to exceeding the horizon that drives us to do this.
You have a special occasion or would you like to celebrate together with your friends or family? Invite Max and Kerstin to your home and experience an extraordinary culinary event.
Max will cook an individually composed omakase menu for you, Kerstin will provide you with the right wines according to your wishes.
Relish at home.
Why we do what we do…
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…