BIG . renders: © Playtime
BIG’s design proposal for the new 9,000 m2 Gastronomy Open Ecosystem (GOe) for the Basque Culinary Center at the heart of San Sebastian bridges science, gastronomy, and nature to promote culinary research, innovation, and enjoyment.
The Basque Culinary Center, a pioneering gastronomic institution, launched the international design competition for the new food innovation hub GOe in 2021 with the mission to bring food start-ups, researchers, and chefs under one roof. GOe will continue the development of alternative proteins, agricultural robotics, prevention of food waste, and much more from their new BIG-designed building, a proposal selected among five invited architects including OMA, Snøhetta, 3XN and Toyo Ito & Associates.
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