In the entrance hall, the furniture helps create a welcoming and representative space, designed for arrivals, waiting areas and informal meetings. Pieces from the Ekuru, LTS, Ema and Taber collections have been incorporated here, combining comfort, durability and a sober aesthetic in line with the GOe’s identity.
The GOe – Gastronomy Open Ecosystem, promoted by Basque Culinary Center in Donostia, is an open space where gastronomy, work, learning and the city come together. Within this setting, Enea contributes a range of furniture solutions integrated throughout different areas of the building, tailored to their specific uses and requirements.
The corporate area, dedicated to meetings and workspaces, is conceived as a functional and comfortable environment to support teams’ day-to-day activity. In this area, the Kaiak, Kua, Ema and LTS collections provide solutions designed for collaborative work, focus and the flexibility required by different meeting formats.
In the classroom areas, both internal and public, the furniture supports the learning and experimentation processes that define the GOe. The Ema and Tema collections are integrated into versatile training spaces, prepared to adapt to different dynamics, from private classes to workshops open to the general public.
A project that shows how design can support and enhance spaces created for sharing, learning and working.
