Durability, sustainability, and global collaboration shaped the design of GOe – Gastronomy Open Ecosystem, located in Donostia-San Sebastián (Spain). Promoted by the Basque Culinary Center and conceived by BIG – Bjarke Ingels Group in collaboration with BAT Architecture, the building stands as an international benchmark where architecture, gastronomy, and research converge to envision the future of food.Situated between the sea and the mountains, at the base of Mount Ulía and near Zurriola Beach, the building takes advantage of the site’s slope to integrate into the landscape through a walkable green roof that functions as a public plaza. This “architectural wave,” known as Path of the Waves, connects the city with the natural environment, creating an open and permeable space.The project houses laboratories, experimental kitchens, classrooms, and coworking areas designed with flexible systems that adapt to evolving programs, encouraging interaction among researchers, chefs, entrepreneurs, and students. A large central staircase acts as the backbone, connecting levels and enhancing knowledge exchange.Within this innovative and sustainable framework, PARKLEX PRODEMA contributes with natural wood solutions used in interior spaces, providing warmth, durability, and a material identity aligned with the project’s environmental values, fostering creativity and collaboration.
耐用性、可持续性与全球协作，共同塑造了位于西班牙多诺斯蒂亚-圣塞巴斯蒂安（Donostia-San Sebastián）的 GOe 美食开放生态系统（Gastronomy Open Ecosystem）的设计。项目由巴斯克烹饪中心（Basque Culinary Center）发起，由 BIG – Bjarke Ingels Group 联合 BAT Architecture 构思，是一座建筑、美食与科研交汇的国际标杆，在此畅想食物的未来。
建筑坐落于山海之间——乌利亚山（Mount Ulía）脚下、祖里奥拉海滩（Zurriola Beach）近旁，利用场地坡度，通过一片可步行的绿色屋顶融入景观，屋顶同时兼具公共广场的功能。这道「建筑之浪」被称为「浪之径」（Path of the Waves），连接城市与自然环境，营造出一个开放而可渗透的空间。
项目内设实验室、实验厨房、教室与联合办公区，均采用可适应不断演进的功能的弹性系统，鼓励研究者、厨师、创业者与学生之间的互动。一部宏大的中央楼梯作为空间的脊柱，串联各层并促进知识交流。
在这一创新与可持续的框架下，PARKLEX PRODEMA 以用于室内空间的天然木解决方案参与其中，提供温暖、耐用与契合项目环保价值观的材料身份，滋养创造力与协作。