The building has sustainability and landscaping as one of the key values. "With the design we developed for the NOMA restaurant in our home, Copenhagen, we had the great pleasure of collaborating with Rene Redzepi, one of the brightest minds in modern gastronomy. With this work done for GOe (Gastronomy Open Ecosystem) in Donostia-San Sebastián, we are more than excited to take our architectural exploration of the world of gastronomy to the next level. Conceived as an architectural extension of the city's urban landscape, our proposal frees up space and provides rooftop parks to invite citizens to engage with the art and science of gastronomy. Located on the route along the Camino de Santiago, we believe that this architectural fusion of gastronomy and technology, city and nature, and building and park, has the potential to become a destination for culinary pilgrims from all over the world," said Bjarke Ingels, founder and creative director of BIG-Bjarke Ingels Group.

 

Joxe Mari Aizega, general director of the Basque Culinary Center, pointed out that the "GOe – Gastronomy Open Ecosystem – forms the future strategy of the Basque Culinary Center, consolidated in the Gastronomy360 vision. It is a space where talent, research, innovation and entrepreneurship converge with the aim of becoming an international benchmark that will explore the limits and future of gastronomy. BIG's proposal "Olatuen bidea – Camino de las Olas" represents the GOe spirit, an open, collaborative and participatory spirit. A building that not only integrates into the city, but also generates new spaces for dialogue and relationship. A project that thanks to public-private collaboration will reinforce the positioning of Donostia-San Sebastián as a territory where the future of gastronomy is created and innovated".

 

 

The execution project must be developed within approximately nine months, and after it will give way to the beginning of the works around March 2023. A work that is estimated to be completed by the end of 2024 and whose amount amounts to 26 million euros.

 

Minister Tapia stressed that the project involves "companies of all kinds" with a turnover of "12,000 million euros and employing more than 41,000 people".