restaurants
SanSebastian, 2011
This new project is located at the future centre of the Basque Culinary Center Foundation, which combines the Faculty of Gastronomic Sciences and the Centre for Research and Innovation in Food and Gastronomy.
The fantastic building designed by VAUMM Arquitectos is located on a hillside, inside the Miramon Technology Park, just outside San Sebastian.
The day-time restaurant, in the main access floor of the building, is intended to be a continuation of the spaces defined by the architecture and respond to the basic needs of a cooking school canteen mainly aimed for students and faculty staff, but one that invites others to enjoy.
Creative direction: Tarruella Trenchs
Project leader: Cecilia Moretti
Colaborators: Daniel Jose Rencoret, Elsa Noms, Anna Badia
Surface: 400 m²
Client: Basque Culinary Center
Photografy: Iñigo Bujedo
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PUBLICACIONES
BC+R 39
Pg. 26
2012-03-21
NEO2 110
Pg. 52-57
2012-02-17
P. CONTRACT 83
Pg. 86-91
2012-04-13
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PUBLICACIONES
BC+R 39
Pg. 26
2012-03-21
NEO2 110
Pg. 52-57
2012-02-17
P. CONTRACT 83
Pg. 86-91
2012-04-13
Restaurants
SanSebastian, 2011
This new project is located at the future centre of the Basque Culinary Center Foundation, which combines the Faculty of Gastronomic Sciences and the Centre for Research and Innovation in Food and Gastronomy.
The fantastic building designed by VAUMM Arquitectos is located on a hillside, inside the Miramon Technology Park, just outside San Sebastian.
The day-time restaurant, in the main access floor of the building, is intended to be a continuation of the spaces defined by the architecture and respond to the basic needs of a cooking school canteen mainly aimed for students and faculty staff, but one that invites others to enjoy.
Creative direction: Tarruella Trenchs
Project leader: Cecilia Moretti
Colaborators: Daniel Jose Rencoret, Elsa Noms, Anna Badia
Surface: 400 m²
Client: Basque Culinary Center
Photografy: Iñigo Bujedo
< Back