We’re sure no one would be surprised if we made the claim that our country is a global leader in terms of gastronomy.  In the more than ten years we’ve been writing this blog, international news outlets have referencing all things “Basque” and culinary have been a staple of the news we share here.

Fortunately, a group of people realized that this strength and the positive effect this had on “Basque” in the world needed to be fed, empowered promoted, and transformed into a specific project.  This project would go on to become a global role model that would develop and cement this image of Basque gastronomy and therefore our country.  Basically, the idea was to make our country “The Culinary Nation.”

That idea, that conviction, led to the creation of specific projects.  First, there was the Basque Culinary Center we’ve spoken so much about here.  This center has done amazing work in the short decade since it opened, and has one single goal: to become a global role model.

Then came the Basque Culinary World Prize, which we’ve also paid close attention to. This is basically due to the fact that international media, which have baptized it the “Nobel prize” of gastronomy, have not stopped talking about it.  Therefore, they’ve met their goal.

And now we’ve seen the “third keystone” that shall be used to turn our country into “The Culinary Nation.”  We don’t know if it will be the last, though we have the suspicion there will be more surprises.  Today, we’re referring to the GOe (Gastronomy Open Ecosystem) project.

GOe – Gastronomy Open Ecosystem is a project designed to integrate science and gastronomy, in order to generate a culinary ecosystem focused on research, innovation, and entrepreneurialship.  It seeks to create a space focused on the attraction and development of talent and leading companies.  GOe is a unique project that will be open to the public, allowing locals to actively participate in what happens therein.  Its goal is to create an urban innovation district that becomes a reference and attraction point.

As our readers may have realized, we’re using the future tense to discuss this project.  But it’s in the near future, just around the corner.

And we know this because the first steps have already been broken on the construction of this building that will take up an approximately 5500 m² (5,400 sqft) lot in the Gros area of San Sebastian which belongs to the city.

Five architecture studios have been pre-selected to compete to design the building the GOe project will occupy: 3xn (Denmark), BIG (Bjarke Ingels Group) (Denmark), OMA (Office of Metropolitan Architecture) (Netherlands), Snøhetta (Norway), and Toyo Ito & Associates (Japan)

We’ll leave you with some of the articles that have appeared in the media.

Arch Daily – 17/2/2021 – USA

BIG, OMA, 3xn, Snøhetta and Toyo Ito Compete for the New GOe Building in Spain

Last year, the Basque Culinary Center announced the creation of the GOe: Gastronomy Open Ecosystem. A project that seeks to generate a gastronomic ecosystem focused on research, innovation and entrepreneurship. It will have its own building in San Sebastian, Spain, becoming the new headquarters complementary to the previous BCC building designed by VAUMM in 2011.

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Identita Golose – 17/2/2021 – Italy

GOe: il Basque Culinary Centre passa al livello successivo

Il prestigioso centro di ricerca di San Sebastian, nei Paesi Baschi, vara un polo ancora più avveniristico. E mette in gara per la nuova sede 5 importanti studi di architettura. Il 22 maggio il vincitore.

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Italia A Tavola – 17/2/2021 – Italy

A San Sebastian il primo hub di innovazione tecnologica alimentare al mondo

Con il nuovo “Gastronomy Open Ecosystem”, o “Goe” il Basque culinary center, una delle più importanti università internazionali per chef e operatori del settore, si propone di diventare l’epicentro globale per la tecnologia alimentare, in collaborazione con i governi locali e regionali. Il Bcc lascerà l’iconica sede a San Sebastian, nei Paesi Baschi, e con un bando internazionale vedrà la creazione di una nuova sede adatta alla nuova visione.

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Fine Dining Lovers – 17/2/2021 – Great Britain

Basque Culinary Center to Open New Food Tech Innovation Hub

The Basque Culinary Center (BCC) has announced plans to open a new gastronomy innovation hub in the heart of San Sebastian, GOe – Gastronomy Open Ecosystem, where teams of multidiscilplinary industry experts will be able to develop innovative solutions to some of gastronomy’s biggest global challenges.

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Art Tribune- 17/2/2021 – Italy

Nasce a San Sebastian grande spazio per gastronomia. 5 grandi architetti in lizza per il progetto

L’HUB SPECIALIZZATO IN TECNOLOGIA ALIMENTARE SARÀ LA NUOVA SEDE DEL BASQUE CULINARY CENTER, DI CUI RACCOGLIE L’EREDITÀ. MA ANCHE UN POLO D’INNOVAZIONE APERTO ALLA CITTÀ, UN CENTRO D’ATTRAZIONE TURISTICA E UN EDIFICIO ICONICO, AL PARI DEL GUGGENHEIM DI BILBAO. QUALE SARÀ LO STUDIO CHE LO PROGETTERÀ?

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TIM Gate- 17/2/2021 – Italy

A San Sebastian un nuovo polo per la gastronomia

A San Sebastian sta nascendo un grande spazio dedicato interamente alla gastronomia. Si tratta di un hub specializzato in tecnologie alimentari e sarà la nuova sede del Basque Culinary Center, ma anche un centro turistico e d’attrazione al pari del Guggenheim di Bilbao.

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