Enea, present in the new Digital Gastronomy Lab of San Sebastian

LABe is managed by Basque Culinary Center and has 1,400 square meters


Managed by Basque Culinary Center, LABe – Digital Gastronomy Lab opened its doors last Monday at the Tabakalera cultural center in San Sebastian. As the director of the BCC, Joxe Mari Aizega, said, „the digitalization of gastronomy is already a reality“, and that is why the objective of this space is to promote its future.

Specifically, LABe is a co-creation, active experimentation and entrepreneurship space; a laboratory of innovation in digital gastronomy, for what international experts will support startups and entrepreneurs.

This innovation lab, designed by Montegui Construcciones, Foraster arquitectos, Boslan y DOT, houses a co-working space, a kitchen for new developments in gastronomy, products, services and experiences; a small auditorium and a space for co-creation.


In addition, LABe has a gastronomic space, managed by graduates and researchers from Basque Culinary Center, which will be open to the public from July 22 on, as well as a room where immersive dining experiences will be offered.

The space covers an area of 1,400 square meters distributed over two floors where it is possible to find a wide variety of our products, including Kaiak, Ema 4L, Bio and Puck seats among others. In addition, Street chairs and stools provide great color to the terrace, located at the top of the cultural center.


At Enea, we were lucky to visit this space last month thanks to the IV Meeting of Companies organized by Basque Culinary Center, where we were able to listen to the renowned chef Pedro Subijana, as well as to taste the cocktails of the excellent bartender Patxi Troitiño.

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