With more than 1,500 participants, the opening of GOe – Gastronomy Open Ecosystem has taken place, positioning itself as a benchmark event in the fields of gastronomy and innovation.

The opening day turned GOe into a ‘living laboratory’ of culinary and scientific trends, with a program designed to let both professionals and the public experience the center’s philosophy in practice.

Beyond showcasing specific projects, the event highlighted GOe’s role as a meeting and co-creation hub for the gastronomy of the future, fostering collaboration among chefs, researchers, entrepreneurs, and producers.

GOe was created with the mission of contributing to a “delicious future” through gastronomy,  promoting healthy and sustainable eating, developing advanced training programs, leading cutting-edge research, and working with food companies to generate real, applicable solutions.

Following the Basque Culinary Center’s consolidation as a global reference, this new project establishes a unique ecosystem that connects gastronomy, knowledge, and innovation with both professionals and the public.

 

 

Institutional Opening

The official inauguration brought together leading institutional representatives, along with members of the gastronomic and scientific communities. Attendees included Lehendakari Imanol Pradales, the Deputy General of Gipuzkoa; Eider Mendoza, the Mayor of Donostia–San Sebastián, Nekane Arzallus; and Spain’s Minister of Agriculture, Fisheries and Food, Luis Planas.

Also in attendance were members of the International Council — including Joan Roca, Gastón Acurio, Yoshihiro Narisawa, Manu Buffara, Mauro Colagreco, Pía León, Elena Reygadas, Trine Hahnemann, Thitid Tassanakajohn, Josh Niland, Michel Bras, and Narda Lepes — as well as trustees such as Elena Arzak, Diego Guerrero, Eneko Atxa, Karlos Arguiñano, Martín Berasategui, Pedro Subijana, and Hilario Arbelaitz. Guests toured the building’s laboratories, prototype kitchens, coworking areas, and restaurant.

“GOe represents an important milestone for the Basque Culinary Center and for the entire gastronomy sector,” said Joxe Mari Aizega, Director General of the Basque Culinary Center. “It is a living ecosystem where innovation, research, and education meet the public — a space for exploring together the challenges and opportunities of the gastronomy of the future. With GOe, we are opening not only a building, but a space for knowledge, creativity, and collaboration that will contribute to a healthier, more sustainable, and delicious future.”

GOe has been made possible through the shared support of the Basque Government, the Provincial Council of Gipuzkoa, and the City Council of Donostia–San Sebastián.

Lehendakari Imanol Pradales emphasized GOe’s importance in advancing values such as sustainability and food security: “GOe represents a major national commitment. It offers a comprehensive approach that combines product quality, human talent, process innovation, and digitalization. Let’s not forget that the Basque gastronomy and food sector is one of our economy’s strategic engines, representing 10% of GDP and around 133,000 jobs.”

 

Day 1 — Living Laboratory of Trends

International experts, researchers, and startups led workshops covering GOe’s main areas of work — from new mycelium-based proteins (with PhD student Alessandra Massa and startup Esencia Foods) to fermentation as a driver of innovation (with chemist Cipriano Carrero and fermentation specialist Eneko Izcue).

Participants also explored operational and business approaches such as “Zero Food Waste” with Ryan Walker from SILO Restaurant (London), and initiatives blending tradition and innovation, such as MATER from Peru and local producers including Balerdipeko Erleak, Iztueta Elkartea, Mugarrieta, Mendialdeko Ogia, and Quesería Kortaria.

Highlights included immersive experiences, such as a service demonstration from El Celler de Can Roca, sensory tastings that allowed participants to “taste the future” in a single fermented bite, and workshops on technology, AI, and digitalization in restaurants with Erich Eichstetter (GOe Tech Center), Mimcook, Velada, and Delicia.ai.

Other sessions focused on experimentation with algae and functional ice creams (with GOe researcher Nahuel Pazos and Algaloop CEO Anaut Frantz), the NoLo culture (with researcher Guadalupe Monserrat and beverage expert Esther Merino), clean label innovation (with GOe researcher Jonathan Pommerenk and Leyre Urtasun from CNTA), and the “longevity revolution” (with GOe researcher Javier Campión and startup Eterna DX).

A highlight of the day was the talk by Bjarke Ingels, founder of BIG, who shared insights on the building’s concept and design. Later, Ingels led a guided tour for officials and the Basque Culinary Center’s Board, ending with a reception that celebrated the start of this new chapter.

Official Inauguration Ceremony

The official inauguration in the afternoon marked the formal closing of GOe’s opening, bringing together high-level institutional representatives along with the gastronomic and scientific communities.

Authorities in attendance included Lehendakari Imanol Pradales, the Deputy General of Gipuzkoa, Eider Mendoza, the Mayor of Donostia–San Sebastián, Nekane Arzallus, and Spain’s Minister of Agriculture, Fisheries and Food, Luis Planas. Also present were the chefs of the International Council — including Joan Roca, Gastón Acurio, Yoshihiro Narisawa, Manu Buffara, Mauro Colagreco, Pía León, Elena Reygadas, Trine Hahnemann, Thitid Tassanakajohn, Josh Niland, Michel Bras, and Narda Lepes — as well as members of the Board of Trustees such as Elena Arzak, Diego Guerrero, Eneko Atxa, Karlos Arguiñano, Martín Berasategui, Pedro Subijana, and Hilario Arbelaitz.

One of the highlights of the day, both in the morning and afternoon, was the intervention of Bjarke Ingels, founder of BIG, who shared his vision for the creation and conceptualisation of the building. In the afternoon, Bjarke led a guided tour through the main spaces for authorities and members of the Basque Culinary Center’s Board of Trustees.

Attendees visited laboratories, prototyping kitchens, coworking areas, and the building’s restaurant, concluding with a cocktail reception that served as an opportunity to exchange impressions and celebrate the beginning of this new stage.

Architecture Connecting People, Nature, and Innovation

The architectural competition for the building was won by the Danish studio BIG, and construction began in November 2023. GOe has demonstrated that it is possible to build resilient environments that improve quality of life, strengthen urban ecosystems, and connect people with their surroundings.

Its architecture, conceived with respect for the landscape and sustainability, has materialised a constant dialogue between nature, gastronomy, and innovation. BIG served as Design Architects and BAT as Executive Architects for the building, which was constructed by Amenabar.

The landscape project, developed by Lur Paisajistak in coordination with the Parks and Gardens Department of the Donostia-San Sebastián City Council, has transformed GOe into a natural ecosystem integrated into the city. With 3,600 m² of green areas—1,329 m² on the roof and 2,271 m² in the surrounding development—it forms an ecological corridor that strengthens the green connectivity of the Gros neighbourhood and the role of Avenida Navarra within the city’s Green Infrastructure Plan and BOTANIKA Urban Tree Master Plan.

The green roof functions as a living system that improves thermal and acoustic insulation, retains rainwater, and helps reduce the heat island effect, all through a passive and sustainable irrigation system designed with the Basque company Drenatura. The landscaped areas of the surrounding development also incorporate sustainable drainage solutions and continuous green connections through tree pits, increasing soil permeability and natural water management.

The project integrates 51 plant species — including perennials, shrubs, and trees — across more than 7,500 individual units. The result is a building that not only coexists with its environment but amplifies it. GOe acts as a green connector between the city and nature, integrating sustainability, biodiversity, and well-being into its design.

GOe in Numbers

Among the activity indicators projected for 2030, GOe plans to offer 7 new master’s programs, reaching around 300 students per year, 60% of whom will come from abroad. There will be 30 ongoing doctoral theses and a total of 10 defended theses between 2025 and 2030.

It is expected to generate and/or incubate around 30 startups and accelerate 150 startups. In total, 170 companies, entrepreneurs, and external researchers are expected to be based at GOe.

The Goe Tech Center is projected to develop over 80 projects with companies each year and participate annually in around 10 European projects.

A Network of Collaboration Driving Gastronomic Innovation

Collaboration between public institutions and private companies has been key to the Basque Culinary Center’s development, and GOe – Gastronomy Open Ecosystem follows the same path. This pioneering initiative aims to become an international hub for culinary innovation.

The inauguration of GOe was supported by various prestigious brands, including COVAP, Fagor Professional, Mahou San Miguel, Martiko, Arcos, Aquanaria, Belcolade, and Basque Wine, whose contribution was essential in making this milestone possible.

GOe represents a unique opportunity to create synergies, promote initiatives, and develop projects in strategic areas such as sustainability, health, digitalisation, sensory innovation, and entrepreneurship, all approached from a comprehensive 360º perspective.

New partners joining GOe’s network include Mahou San Miguel, Eroski, Martiko, COVAP, Fagor Professional, AgroBank, Ikea, Easo Motor, Lavazza, Iberia, Salva, Lacor, Enea, Araven, and Alki.

GOe — An Open Ecosystem for Innovation and Knowledge

GOe’s facilities include eight research and training kitchens, ten laboratories, two coworking spaces totaling more than 1,000 m², business spaces, classrooms, multipurpose kitchens, and an auditorium with a capacity of over 200 people. It also features a restaurant, café, and 1,200 m² of public spaces for workshops, talks, and community activities, forming an open ecosystem where people can participate, learn, and experience firsthand the trends and projects redefining global gastronomy.

GOe – Gastronomy Open Ecosystem is a strategic project led by the Basque Culinary Center that rethinks gastronomy from a global perspective. Conceived as an international hub, it integrates advanced education, scientific research, entrepreneurship, applied technology, and public engagement.

Programs include internationally recognised degrees such as the Master’s in Gastronomic Sciences, the Master’s in Food Fermentation, and the Master’s in Food Design, along with workshops and activities for diverse audiences — from professionals to senior citizens and children.

The GOe Tech Center will drive innovation and research locally and internationally, focusing on culinary innovation, health, sustainability, digitalization, sensory analysis, digital transformation, and gastronomic identity.

Entrepreneurship is another key pillar of the ecosystem. GOe offers startups and entrepreneurs incubation and acceleration programs, residencies, specialised mentoring, and financial support. Initiatives such as the international “On The Road” competition reinforce GOe’s global reach, fostering collaboration among startups, researchers, chefs, and investors to shape the gastronomy of the future.

With its restaurant, café, and open public areas, GOe aims to embody an open ecosystem where everyone can engage directly with the innovations and ideas redefining global gastronomy.