ORIGINS
Our history
Our beginnings
The Xiri’s restaurant was previously known as the “Xiringuito”, a very popular meeting point for the youth in Monovar. A bar known for it’s special drinks. Our father, previously a plumber, with the help of our mother, owner of a small jewellery shop, began the project in 1985. Being only 26 at the time but incredibly committed to the challenge, they decided to open the life-long enterprise the Xiri has become
Over the first few years, our father travelled to Italy where he learnt to make fresh pizza and pasta. Once he returned, he built a wood-burning stove which is still functioning today. It has become the heart of the restaurant.
As time went through, he travelled more and to new different places (France, Segovia, Bulli en Rose) places where he absorbed new ideas, emotions and experiences which he wanted to apply throughout life as a whole. That is why our kitchen is often described as an ever-changing trip, full of commitment, dedication and respect.
This is the most important legacy we have inherited.
A new generation
Josep Palomares (son) joins the restaurant in the yar 2009 and two years later, so does his younger sister Carme two years later.
Josep Palomares (hijo) siempre recalca orgulloso que la base de su cocina es la de su padre. Influenciado por este ha ido creciendo como cocinero hasta encontrar su mejor versión… bueno, aunque como él mismo suele decir: «La mejor versión no existe. Inculcados por la premisa de nuestros padres : la evolución, las aspiraciones y el cambio es una constante en nuestra forma de entender la vida. Siempre hay donde mejorar, sin perder el entusiasmo, superándonos».
Josep y Carme siempre han formado equipo como hermanos, la corta edad que hay entre uno y otro los ha hecho estar siempre muy unidos. Creciendo y compartiendo. Por lo que no podía ser de otra forma.
Carme, por su parte, se formó en el mundo de la sumillería, desarrollando una sensibilidad especial hacia el WINE y su vínculo con la gastronomía. Hoy, entre ambos, asumen ese equilibrio natural entre sala y cocina, uniendo sus caminos y honrando su legado familiar.
Josep Palomares (son) has a long career through several stages he has done with a wide variety of great chefs such as Iván Cerdeño, Nazario Cano, Alan Roux or Alfonso Egea, among others. His culinary trip has allowed him to find his own way to interpret the kitchen as a whole. We would like to thank everyone who has enabled us to do this, the ones who came and stayed and those who are yet to come.
We would like to thank everyone who has made this possible, both the ones who came and stayed and those who have just arrived.
We will be forever grateful.
2014
Best LAYERED OLIVIER SALAD gastroalicante
2016
Bread with Cheese
1st national award
2021
Croquetta of prawn and garlic
Best Tapa in the Valencian Community
2023
Texturized boar
(Winner best tapa in the Alicante’s region and second in the Valencian Community
