The house
The grill
Origin, fire, produce and house. Four things and nothing more.
The stone house
The estate is home to a historic stone house that already appears on old maps and archives of its time. Built as a secluded shelter by the Count of Vilar de Francos to house the workers of his manor, this corner was for decades the beating heart of the daily effort: a place to rest, to share life in the shade of the trees and to eat well after a long day.
In January 2026 that house became a grill house inside La Base Motor Club. David Fariña leads the project together with the Vilariño family. The original building is still standing, with its granite wall and its emblem etched into corten 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
