The house
The grill
Origin, fire, produce and house. Four things and nothing more.
The stone house
The estate has a stone house that appears on old plans. For decades it was a place of work, gatherings beneath the trees and long meals. In January 2026 that house becomes a grill house within La Base Motor Club. David Fariña leads the project alongside the Vilariño family. The original building remains, with its granite wall and the emblem cut into weathered steel.
The charcoal grill
We light the oak charcoal every morning and spread it until the grill is ready. We use no gas and no bought embers. Heat is controlled by distance, time and cut.
We cook whole chuletones, market fish and seasonal vegetables over the same grill. Everything passes through the fire. That is the only technique we need.
Meat, fish and garden
Meat arrives whole and is aged in our own chamber for weeks. We cut each piece shortly before serving. Fish comes up from the Malpica market according to the auction of the day: sole, sea bass, bream and whatever the sea brings. Vegetables come from nearby farms.
The dining room
The dining room keeps the structure of the original house: stone walls, timber beams and a fireplace lit in winter. Tables face the fire or the windows that open onto the pine forest.
There is a glazed wine cellar, amber velvet chairs and a terrace for fine days. It is an enclosed space, with no road noise and no village noise.
Inside the house
