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Modular Moment: Gastronomy Open Ecosystem, Basque Culinary Centre

This month’s Modular Moment takes us to San Sebastián, where the new Gastronomy Open Ecosystem (GOe) for the Basque Culinary Center reimagines how modular design can serve culture, education and the public realm. Designed by Bjarke Ingels Group (BIG), the 9,000 m², five-storey facility brings together kitchens, labs, classrooms, workshops and coworking spaces under one sculptural roof.

Clad in rust-red weathering steel, the building’s modular, geometric façade wraps around the structure like a series of waves – a subtle reference to the Basque coastline. Deep brise-soleil fins shade generous glazing, balancing daylight, views and comfort for the teaching kitchens and research spaces inside.

Stepping up from the streets of the Gros neighbourhood towards Mount Ulía, GOe reads as both building and landscape. Public walkways, rooftop gardens and an open amphitheatre invite people to wander across and through the structure, turning a specialist research facility into a community landmark and lookout.

Inside, flexible layouts and colour-coded interiors support an evolving mix of culinary research, teaching and start-up activity. Modular planning allows spaces to shift over time as programs change – from experimental kitchens and sensory labs to innovation hubs and collaboration zones.

At Saltair, GOe captures what excites us about modular design: it’s not limited to housing. The same principles can shape airports, education facilities and multi-storey community buildings that feel connected to their surroundings. As we continue to deliver modular projects across Australia, we’re inspired by international benchmarks like GOe that show just how civic and generous modular architecture can be.