irori

The story

irori – Michelin-Starred Japanese Contemporary in Knittelsheim, Germany

A Homecoming in the Pfalz

After a long search, chef Max and his team found their place: the Isenhof, a crooked half-timbered merchant’s house from the 17th century in Knittelsheim. For over 30 years, it was lovingly run as a restaurant by Petra Dollt and Peter Steverding. Now, irori writes a new chapter here, one they describe as “finally arrived.” The building is intimate – not too large, not too small – with a covered terrace and two guest rooms for overnight stays.

Cooking with the Seasons

Irori’s culinary identity is rooted in what surrounds them. The guiding principle is to first use what grows and thrives right outside the door. Days begin with personal contact with local farmers and producers, sourcing ingredients of exceptional quality. Their network stretches from the Pfalz to the Hochschwarzwald, reflecting the chef’s past stations. Nature and its rhythm dictate the choice of ingredients and preparation – though globalisation allows them to expand the radius for a finishing touch, without dogma.

The result is a nine-course surprise menu (€140 per person) that changes daily. A sample menu might begin with Pfälzer Lachsforelle with kiwi vinaigrette from the Haardt, goma horenso, and hijiki algae, then move through grilled shellfish with citrus and sansho pepper, Breton scallop and abalone, heirloom carrots cooked in hay butter, wild gurnard with last summer’s paprika and wild garlic, and pigeon from Theo Kieffer cooked over embers with yuzukosho and cornel cherry. The meal closes with aged cheeses from Jamei Laibspeis and a rhubarb sorbet with pickled Mieze Schindler strawberries and elderflower cream. The menu takes about four hours.

A Notable Sake List and More

The drinks list spans Champagne, German and French wines, and a notable selection of Japanese sake – a natural complement to the cuisine. From July to September, a vegetarian menu is available on request; pescetarian is offered year-round.

Irori’s Michelin One Star (2026) recognises high-quality cooking that stays true to its place. Chef Max works alone in the kitchen, so the team cannot accommodate life-threatening dietary restrictions – but for those who can surrender to the chef’s vision, the experience is one of genuine connection to the land and season.