The restaurant began in august 1995 thanks to Pedro Masip’s interest in cooking, inspired by his mother Vicenta Pérez, a great chef and the heart and soul of Masip.

My father (died) and my mother who is still in charge of the kitchen; they started out in Zorraquín in 1975 with a place specialising in roast chicken for around ten years, after which they opened Bar Masip in ’84, where we, my mother, my siblings and me, started on the tapas…

After a few successful years starting up Bar Masip, we ventured into purchasing an ancestral home next to my parents’ house with a typical, pretty village garden. The house is a building from 1800; it was an ancestral home that used to have a chapel and an oratory.

Then in August ’95 we opened the Masip restaurant. It is owned by the five Masip siblings: Iñaki, Eduardo, Mª Ángeles, Magdalena and myself, Pedro.

I work as the company director and chef. My mother continues to cook, of course, she is the heart and soul of the place… My sister and brother Magdalena and Eduardo work the bar and my sister Ángeles runs the hotel and restaurant.

The Masip restaurant is in the centre of the village next to the ‘Plaza de la Verdura’, close to the church.

The restaurant is located on the ground floor of the hotel (220 m2), where we can seat up to 80 diners. Its interior design is typical of the area, in a welcoming atmosphere with wooden floors, stone walls combined with smooth off-white and mauve walls giving it a modern look. It also has a charming terrace-garden providing guests with amazing gastronomy in unusual surroundings.

The Masip Restaurant caters for à la Carte, a Gastro-Menu, family weddings, etc. in addition to business lunches or conventions in private reception rooms.

Menu Price: 20 Euros + VAT (Monday – friday)
Price: 30.00 Euros (on average) + VAT
Gastro-Menu Price: €35.00
Banquets: Capacity for 80 people.
Weekly closure:Monday to Thursday evenings, Sunday evening, all day Tuesday
Closed for holidays: 2nd fortnight in November 

I am in charge of the kitchen where we cook up traditional cuisine with modern nuances, always based on top quality primary material and seasonal products.

We cook with wild mushrooms throughout their entire season and in winter. I also like game, with dishes such as Venison Ragout, Hare à la Royal, Venison loin… Boletus mushrooms stir-fried with garlic and parsley, a mixture of wild mushrooms glazed with meat juices, milk cap and prawn ravioli, etc.

Our exceptional, traditional dishes also include caparrones (typical beans from Rioja), stewed vegetables, lamb in sauce, lamb shank, roast lamb, peppers stuffed with meat, etc. Our desserts include chocolate cake, cheesecake with raspberries, truffle pastries, brioche Torrijas, chocolate millefeuille with coriander, pineapple and coconut, etc.

Hotel Resturante CASA MASIP
Avda. Academia Militar 4-6. 26280 Ezcaray La Rioja (Spain)
Email: info@casamasip.com
Web page: www.casamasip.com
Telf.: +34 941 354 327. fax: +34 941 427 469