
The Basque Culinary Center is the head office for The Gastronomic Science University and Research Innovation Center for Gastronomic Science in Donostia-San Sebastián, Spain by spanish firm Vaumm Arkitektura. The result of a collaborative venture between Mondragon University and The Basque Culinary Center Foundation, the structure will merge the functions of training,
research and knowledge sharing between educational institutions, technology centers, companies and public entities. sited within the steep slope, the U-shaped footprint emerges from the hill to enclose an open air internal green space of stepped terraces. The sloping terrain reveals a building volume reminiscent of stacked dinner plates set within the landscape.
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