basecamps

catalonia, spain

half an acre of farm, feeding a table a few steps away.

set inside a protected valley in the pyrenees, basecamps has the quiet, unhurried feel of a place built by people who live there. the farm sits close enough to the kitchen that what's picked in the morning is often on the table by evening, and the family behind it, cris and marc, still run the place themselves, season after season, learning as they go.

// in practice

la cerdanya, a protected valley in the catalan pyrenees, minutes from the french border

cabins, tents and huts settled into the woodland rather than cut back to make room for them

a half-acre organic farm and kitchen garden supplying the fire kitchen restaurant

fire as the way the valley has always cooked, carried through into the restaurant's everyday rhythm

sobra, an on-site composting workshop, returning the kitchen's waste to the ground it came from, with guests welcome to take part

founded by cris and marc, who still run the site day to day

// well suited for

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leadership retreats and team building
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incentive groups drawn to an active, outdoor-led programme

smaller team retreats with a wellness or nature focus

multi-generational or family-inclusive incentive travel

pre- or post-event extensions into the pyrenees

group dining built around what's grown nearby

overview

a family building, in real time, what responsible tourism can look like.

basecamps started as cris and marc's own answer to a question most people ask but few act on: what it means to raise a family, and build a business, in genuine balance with nature. they call themselves the fortunate parents of naila, alek and kaia, and that framing runs through the whole project, a home built first, then opened up to others chasing the same closeness to the land.

the site sits in la cerdanya, a wooded valley at the foot of the pyrenees, close enough to puigcerdà and the ski resorts to work through both summer and winter, unfolding across cabins, huts, tents and plots. the fire kitchen restaurant carries the spirit of the place. what arrives on the table has usually come from the farm just outside, cooked over open fire the way the valley has always done it, and whatever's left over finds its way back into the same soil. the experience programme carries guests further into the valley too, out to cheese farms, local artisans and makers, so a stay becomes a way of getting to know la cerdanya rather than simply passing through it.

it isn't a place that leans on certification to make its case. it leans on a family who built it from the ground up, still run it themselves, and have shaped the whole operation around one idea: that tourism can give something back to the place it happens in.