The cuisine of Pedro Masip combines both tradition and modernity, being always based on the quality of the raw materials and the harmony in the composition of the dishes. The menu of the restaurant offers from the typical riojan buds or “caparrones” to the innovator black anglerfish with shallots and trumpets of the death ( kind of mushrooms). The desserts, creative and dainty , and the wine list with a very good selection that includes references of the most important Spanish denominations apart from the one of la Rioja , complete all the ingredients to make of the food of Masip House an everlasting memory.

This cosy restaurant with friendly and efficient staff, a deligthful garden for summer and a splendid menu make of Masip House one of the restaurants of reference in Ezcaray.

Pedro, one of the young riojan cooks with more future projection, took part in the delegation that shew the new riojan cuisine in 2004 in the central office of the United Nations in New York