Basque Culinary Center-Faculty of Gastronomic Sciences and Centre for Research and Innovation

LKS (3)
VAUMM Arquitectura y Urbanismo (5)
LKS
Arantxa Jauregi
Javier de la Fuente
Santiago Pérez Ocáriz
VAUMM Arquitectura y Urbanismo
Íñigo García Odiaga
Javier Ubillos Pernaut
Jon Muniategiandikoetxea Markiegi
Marta Álvarez Pastor
Tomás Valenciano Tamayo

The building is located in a tangential site (5.000 sq m) to the Miramon Technologic Business Park. This condition of proximity with the very steep slope of the site assumes the start point of this architectonic proposal.

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On the one hand the building becomes the icon of the Gastronomic Science University, showing towards the exterior an image based on the technologic and innovation leadership, but on the other hand, it respects and interacts with the scale of the low density quarter where it settles down.

Fernando Guerra + Sergio Guerra
Fernando Guerra + Sergio Guerra

It's because of this dual condition why the building makes the most of the slope to organize the functional programme from the upper side to downside, locating the public areas in the access floor, allowing the speciality of the programme while going down, while entering the building.

Fernando Guerra + Sergio Guerra

From a functional point of view, this diagram let organize the use programme (15.000 sq m) in a summarized way, in three groups: the Academic area, the Practise area and the Research area. Bringing together in a vertical way all the spaces related to the Gastronomic Practise area, we get the interconnection between them for people and food in a straight way.

From a conceptual point of view, volume generation is based on the scale work between the iconographical image (piled up dishes) and the building itself, as the way the artist Robert Therrien does. The volume definition of the building follows this strategy, where the Therrien's dishes will function as daily support of the spaces related to the Technologic development and innovation in Gastronomy. This way we suggest the metaphor that joins Gastronomy and Architecture; the dish that becomes again the support of the Gastronomy and the “architectural floor structures that become again the support of the activity.

Fernando Guerra + Sergio Guerra

General information

Basque Culinary Center-Faculty of Gastronomic Sciences and Centre for Research and Innovation

YEAR

2011

Status

Built

Option to visit

Visit from public roads

Address

Wwy. Juan Avelino Barriola, 101

20009 Donostia-San Sebastián - Gipuzkoa

Latitude: 43.2881112

Longitude: -1.987420899

Classification

Built area

501 - 5000 m²

Awards

ACUE 2013

Involved architects

Arantxa Jauregi

Íñigo García Odiaga

Javier de la Fuente

Javier Ubillos Pernaut

Jon Muniategiandikoetxea Markiegi

Marta Álvarez Pastor

Santiago Pérez Ocáriz

Tomás Valenciano Tamayo

Involved architectural firms

LKS

VAUMM Arquitectura y Urbanismo

Information provided by

EUMies Award

Website links

EUMies Award

VAUMM Arquitectura y urbanismo

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Location

43.2881112 -1.987420899 1de8193a-df95-491f-8191-156e7a037bfd Built
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Built
Temporary
Lost
Unbuilt project

Itineraries

Gipuzkoa

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