The cousine of Pedro Masip is simple and traditional with a touch of innovation. It uses seasonal products of high quality, without forgetting the innovation with products from other regions used to cook different dishes, all of it with the only aim of satisfying the taste of his customers. House specialities: Croquettes, buds, sirloin with Foie and sauce of mustard, anglerfish baked with shallots and trumpets of the death ( kind of mushrooms) . Mille Feuille cream with mint and sauce of red fruits, tempura of vegetables, terrine of anchovy and home made peppers in the fire wood with a salad dressing of mango .Griotines fried in batter with pistachio and chocolate cake with English cream. The wine list includes wines from Rioja, Rueda, Somontano, Monterrey, Albariños, of Jumilla, from Penedés, from Navarre, Palacio Bornos Souvinon blanc (Berdejo), white Gewustraminer from Vero vineyard, Chivites, Raimat chardonay...