The configuration of the accesses, the distribution of the different areas by floors, and a proposal for a multipurpose auditorium-stand and an exhibition space, as the backbone of GOe's activity, respond to the need to unite and organize the different areas, allowing in turn, the interaction between the pieces that make up “Olatuen bidea - Camino de las Olas”.
Precisely, one of the most positive qualities of the proposal is that it has been able to coherently integrate this space into the natural and cultural environment, taking into account the context of the city, including the usual construction materials of the territory. Examples of this are the construction references acquired from the Camino de Santiago, the notorious sculptures by Eduardo Chillida in Donostia or the rock formations of the Flysh, which can be seen reflected in the materials and geometries that make up the building.
Likewise, the landscaped roof, as an extension of the mountain, and the different terraces, will allow maintaining the quality of "park" that the plot currently has and the creation, location and dimension of the new square projected at the level of Avenida de Navarra, will provide a meeting point with the city.
“We have had the great pleasure of collaborating with one of the most brilliant minds in modern gastronomy with our design for Rene Redzepis NOMA in our native Copenhagen. We are more than excited to take our architectural exploration of the world of Gastronomy to the next level with the work for The Gastronomic Open Ecosystem in San Sebastian. Conceived as an architectural extension of the dramatic landscape and cityscape of San Sebastian, our proposed design liberates the ground and provides parks on the roof to invite the public life of the city to engage with the art and science of gastronomy. Located on the heralded Camino de Santiago de Compostela – we believe that this architectural fusion of gastronomy and technology, city and landscape, building and park has the potential to become a destination in its own right for culinary pilgrims from around the world.”
Project description by BIG
BIG's design proposal for Gastronomy Open Ecosystem (Ge) 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 in 2021 with the mission to bring food start-ups, researchers, and chefs under one roof. G0e will continue the development of alternative proteins, agricultural robotics, prevention of food waste, and much more from their new BIG-designed building.
Wedged between the edge of San Sebastian and mount Ulia, GOe is situated in a terrain with a 10-meter height difference. The new building gently 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 programmes and levels within the building and doubles as an amphitheatre 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, 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.
