Location: San Sebastiรกn, Spain
Sector: Architecture, Gastronomy, Research & Innovation
Project: GOe โ Gastronomy Open Ecosystem
Architect: BIG โ Bjarke Ingels Group
Client: Basque Culinary Center
San Sebastiรกn has reinforced its global culinary reputation with the official opening of GOe โ the Gastronomy Open Ecosystem. Situated at the foot of Mount Ulรญa, 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 โ 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 faรงade 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 Sebastiรกn
The opening of GOe strengthens San Sebastiรกnโs 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.

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