Copenhagen, Denmark
European Prize for Architecture laureate Bjarke Ingels has been selected to design the Gastronomy Open Ecosystem (GOE) to house the Basque Culinary Center that will promote culinary innovation and research in San Sebastian, Spain.
The Basque Culinary Center, a pioneering gastronomic institution, launched the international design competition for the new GOΕ food innovation center in 2021 with the mission of integrating science, gastronomy, talent, and innovation, which according to its strategic initiative will generate “an ecosystem of reference based on knowledge and innovation that works on the challenges of the future based on the Gastronomy360º vision.”
Wedged between the edge of San Sebastian and mount Ulia, the GOE is situated in a terrain with a 10-meter height difference.
The new building rises from the ground floor, utilizing the height difference to preserve and enhance the existing park qualities at the site while creating connections to the adjacent Camino de Santiago pilgrimage route and the Cantabrian Sea.
At the street level, the new GOE sets back to create a covered public plaza directly connected to the Camino de Santiago pilgrims’ path, establishing the building as a meeting point between culture, gastronomy, and the city.
The building rises to create a series of terraces and recessed windows displaying the activity in the kitchens, labs, and classes to the public.
Daily users and visitors enter directly into the Gastro Hall, the backbone of GOE.
This central space runs from the ground floor all the way to the roof. Like a promenade, the grand staircase connects all programs and levels within the building and doubles as an amphitheater for events and lectures, allowing visitors to observe the showcase kitchens and ongoing research during their visit.
Climbing the stairs, visitors can continue into the auditorium, and public terraces, or experience world-class cuisine at the top flor restaurant.
The food labs and offices are designed to offer maximum flexibility, with open classrooms, laboratories, and kitchens that can be rearranged for different purposes due to the generous height and width of the spaces.
All kitchens and laboratories feature industrial materials for hygiene and maintenance, while public programs use natural materials such as wood and stone to create a welcoming atmosphere.
The building’s continuous terraces offer different programs – such as orchards, restaurant terraces, and a landscaped auditorium for outdoor events – that allow daily users and visitors to experience nature as well as the activities and creativity of GOE.
Project: Gastronomy Open Ecosystem
Architects: BIG-Bjarke Ingels Group
Lead architects: Bjarke Ingels and João Albuquerque
Project Leader: Matthew Reger
Client: Basque Culinary Center
Renderings: Playtime
