The history of the only spa in Cariló with a swimming pool, the new beach bar without TACC, its restaurant and the signature cocktail bar

Esa magical combination between forest and sea tempts in CariloPinamar district, although not many know the history of this destination or its corners.

This was where Héctor Manuel Guerrero, in 1918decided to start plant trees with the firm objective of transforming a large land of dunes into a forest. He started afforestation, seedling by seedling, and built his house – the first in Cariló – in 1947, with the architect Federico de Achaval, very close to the sea.

He succeeded and the forest became a reality where there was only sand.

Today Cariló is a destination that mixes forest and sea like no other on the Atlantic Coast, in addition to having very exclusive proposals and some 7,000 rooms for tourism.

Also has a lot of history. The founder’s family house is right there on the beach, very close to where the company operated. first supply of the area and where the pasture of the Dos Montes ranchof the Warriors.

And just there too, where the first confectionery in the areafrom the 70s, today there is a famous spa. Although more than a spa, it is a “sea club”. It is about Sea Dividerwith armchairs and low tables outside, a restaurant with very careful flavorsa DJ who plays trendy music, spacious and welcoming spaces and a swimming pool that makes a big difference: it is the only spa in Cariló that has a swimming pool.

In the 70s, the old stable was remodeled which was part of the Dos Montes ranch, owned by the Guerreros, with the aim of having a candy store to receive visitors. The sink that was built there had a double use: dips on days of wind and complicated seas and, essential, a water reservoir for firefighters in case of fire. This double function is still valid today.

Esa first confectionery called Divisadero It responded to the conditions of the place, perfect for “sighting” the meeting of the sea, the beach and the forest.

The current spa is there, in that same place and on that first construction, but with a comprehensive recycling process –it was inaugurated in January 2022- that combines the modernity of these times with elements that preserve and connect with history, such as the traditional porthole in the restaurant or some of the majolicas.

“It’s a magical place“, summarizes Maxi Suárez Folch, at the head of this sea club that is historical heritage and considered a cultural center.

In addition to work all year roundFolch highlights the importance of working with the community and that Divisadero del Mar is also a social meeting point. Different exhibitions, talks are organized and space is given to locals. And he always has new proposals and projects in the pipeline to add.

For visitors, it is a club because beyond tents and food, they have activities for all day, all tastes, all ages.

From yoga classesmassages and talks about healthy living until tastings of wines and cheeses, pizza pool party or live painting with artists from the area and within the Art of Forest and Sea cycle. There are swimming schoolentertainment and games for the kids and even a gym for those who want to train even on vacation. At night, themed dinners and parties with DJ.

To keep in mind, this Saturday, January 25, there will be a volleyball tournament with the presence of Facundo Conde, professional player and Olympic medalist, who has just retired.

The Zur restaurant kitchenpart of Divisadero del Mar, is accommodated among the different gastronomic proposals of the destination.

“Zur adopts the concept of sea ​​and land, and in that framework we offer dishes that combine seafood or fish and dishes from the land, such as pine mushrooms that are harvested here in an artisanal way and the idea is to achieve a meeting point where the sea and the land come together,” says Juani di Martino, manager of the restaurant.

“The difference with other beach restaurants is basically the servicethe quality of the dishes, the menu. In Zur we do not have a fast food service like in other inns; here you have ceviche on the midday menuand beef eye with smoked potatoes. There are dishes that are above the traditional,” he adds, although of course, There is never a lack of rabas and fried fish.

An additional point is the signature cocktail. Here Tato Giovannoni, known as The King of Gin.

“I really enjoy the power, with the little we do from a bar, to give a certain moment of happiness to others, to help people abstract from what is happening to them and to be able to restore it,” says Tato.

One of the new this season -and you can see the incessant parade of people who come to ask- is the Beach bar 100% without Tacc

“It is a new proposal, gluten free, with cold pressed juices, all healthy but real, unhealthy who greets– says Carla Antonella Bogado, known as Black Baker.

“The word healthy is very fashionable but we execute it to the fullest and bring a whole proposal where the pastry is gluten-free and dairy-free. If you are lactose intolerant or celiac you can consume it”, and explains that he thinks of all the people who want to “eat well” in a place like the beach, where food is usually closely linked to fried foods, churros, etc.

“I feel that there is a new way to vacation that is to sleep well, play sports, eat healthy and return home refreshed and not return exhausted with 10 extra kilos,” says Carla, who in addition to this beach bar, has her premises in a recycled house in Mar de Ostende.

The movement in Divisadero del Mar – intense since the morning – continues at dusk and the DJ’s music plays. Some begin to return to homes and hotels, while Others stretch the afternoon with good drinks and chats with friendsalways between the lullaby of the forest and the sway of the sea.