GOe Opens in San Sebastián as a Global Hub for Gastronomy, Research, and Innovation

Location: San Sebastián, Spain
Sector: Architecture, Gastronomy, Research & Innovation
Project: GOe – Gastronomy Open Ecosystem
Architect: BIG – Bjarke Ingels Group
Client: Basque Culinary Center

San Sebastián has reinforced its global culinary reputation with the official opening of GOe – the Gastronomy Open Ecosystem. Situated at the foot of Mount Ulía, the new international center is designed to unite gastronomy, science, entrepreneurship, and education under one roof, creating a platform for collaboration and experimentation in future food systems.

Architectural Context and Design Vision

Designed by BIG – Bjarke Ingels Group, GOe responds directly to its hillside setting through a composition of stacked volumes clad in Corten steel. The building steps upward to form a publicly accessible terraced roof, integrating architecture with landscape while offering panoramic views. Its sculptural form reflects both the rugged terrain and the layered complexity of contemporay food ecosystems.

Functionality and Programmatic Spaces

GOe houses professional kitchens, research laboratories, classrooms, and collaborative workspaces. Large openings and strategic cuts in the façade visually connect interior activities with the public realm, reinforcing transparency and openness. Even as rooftop landscaping continues, the facility is already hosting science-led food forums, experimental workshops, and hands-on culinary programs.

Advancing Gastronomy Through Research and Collaboration

Developed for the Basque Culinary Center, GOe brings together chefs, scientists, technologists, and entrepreneurs. The center focuses on how gastronomy can contribute to healthier societies, sustainable food systems, and resilient global supply chains, positioning food as both a cultural and scientific driver.

Strategic Significance for San Sebastián

The opening of GOe strengthens San Sebastián’s status as a global gastronomy capital. By combining architecture, research, and public engagement, the project serves as a long-term investment in innovation-led culinary education and cross-disciplinary collaboration.