Work begins on the e-gastronomy laboratory that the Basque Culinary Center (BCC) wants to open in Tobacco. This cultural center will host a LABe Digital Gastronomy which is intended to reflect the digital transformation of the sector. The deadlines for its opening are set in June 2019. The investment is 2,3 million euros, allocated to 1.400 square meters, which will house a restaurant, among other spaces.
This will be the LABe Digital Gastronomy
According to the director of BCC, Jose Mari Aizega, LABe Digital Gastronomy "It will be a multipurpose space where many things will happen." It will have two floors. In the first one will be practically all the highlights of the center, while the other will have an objective centered on the celebration of events.
Therefore, we will first see the restaurant 4.0 and a terrace overlooking the neighborhood and park where it is located Tobacco. Also a 360º experimental room, kitchens and even another area for create prototypes. Then on the second floor there will be a co-working, a small amphitheater and a meeting room.
All architecture will have the stamp of Montegui Construcciones, Foraster Arquitectos, Boslan and DOT. Inspired by a chapter in the series Malevich Units, the design will be "singular." This is how innovation comes to gastronomy with this place that is as novel as it is unique: «There is no such space in the world», he assures Aizega.
"It will house research, development of new equipment, new prototypes of applications in kitchen and service or also entrepreneurs"
In general, experiences with diners will be a daily constant in your restaurant so that the startups try their technology solutions. It will be accompanied by a dinning room.
The first stone is already laid, now it's time to work so that, in summer, this LABe Digital Gastronomy open your doors. Framed in the strategy Etorkizuna Eraikiz for the Gipuzkoa Provincial Council, funding comes from the Basque government. All with the aim of bringing together all the participating agents of the culinary sector and offering digital innovations.
«Gastronomy brings together added value, quality, authenticity and sustainability. It is much more than haute cuisine »
