Designed by Bjarke Ingels Group (BIG) in collaboration with BAT Architecture in San Sebastián, Spain, the Gastronomy Open Ecosystem (GOe) is a 9,000-square-meter innovation hub for the Basque Culinary Center. It is designed as a "social landscape" that bridges the gap between the city’s urban fabric and the natural topography of Mount Ulia.
Architectural Highlights
The Stepped Terrace: The building’s most striking feature is its series of walkable, green-roofed terraces. These function as a public extension of the hillside, offering urban orchards and panoramic views of the Bay of Biscay.
The Gastro Hall: A central, light-filled atrium acts as the building’s spine, connecting research labs, classrooms, and a public plaza through a grand staircase that doubles as a social amphitheater.
Industrial Materiality: The facade utilizes a modular grid of Corten steel and glass, referencing the region's industrial heritage while ensuring visual transparency between the culinary research inside and the street outside.
GOe serves as a multidisciplinary space for culinary research, food tech startups, and academic training. Its modular interior allows for rapid reconfiguration of labs and kitchens, while its position on the Camino de Santiago ensures it remains a vital, open point of cultural and civic exchange.
