Pedro Masip’s cuisine combines tradition and modernity, always using high quality primary materials, balancing dish composition harmoniously. The restaurant menu allows us to choose, for example, between classic Rioja caparrones and an innovative baked black monkfish with shallots and trumpet mushrooms. The desserts are creative, delicate and suggestive and the wine list has the perfect match for your food including references from the main Spanish wine regions, in addition to La Rioja. This all goes together to make your meal at Casa Masip an unforgettable experience.
The restaurant’s welcoming premises, its friendly and efficient waiting staff, with a delicious garden for the summer and a magnificent menu make Casa Masip one of Ezcaray’s top restaurants.
Pedro, a young Rioja chef with a great future, was part of the delegation presenting new Rioja cuisine at the United Nations headquarters in New York in 2004.