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The aim was to create an environment for a close and immersive culinary experience, deeply connected to local gastronomy while going beyond the plate itself.\u003C/p>",{"1":390},{"title":178,"link":178,"n":21,"target":178},[],{"id_content":393,"title":5,"alias":5,"h1":394,"claim":5,"descripcion_breve":5,"extra":178,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":395,"comp_var":396,"id":397,"peso2":63,"peso":22,"html":398,"imgs":400,"formato":395,"relacionados":408},"801","Ahantz-media","media","fullWidth","1579",[399],{"title":5,"pretitle":178,"descripcion":5,"n":22,"h":178,"class":178,"wsel":178},{"1":401},[402],{"Real":403},{"n":21,"id":404,"id_comp":332,"ruta":405,"alt":295,"pie":5,"tipo":296,"grupo":404,"width":406,"height":298,"brightness":407,"tone":300},"5401","/default/imagenes/2026/05/5401_en-bat-bilbao-architecture-team-ahantz-001-Real.jpg","2148","146.141",[],{"id_content":410,"title":5,"alias":5,"h1":379,"claim":5,"descripcion_breve":5,"extra":411,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":309,"comp_var":414,"id":415,"peso2":109,"peso":22,"html":416,"enlaces":419,"formato":309,"relacionados":421},"802",[412,413],{"label":382,"type":309,"value":5},{"label":382,"type":309,"value":5},"longSmall","1581",[417],{"title":5,"pretitle":178,"descripcion":418,"n":22,"h":178,"class":178,"wsel":178},"\u003Cp data-start=\"0\" data-end=\"300\">Ahantz is conceived as a culinary workshop by prior booking, where food and drink become part of a wider, immersive experience. Gastronomy serves as the connecting thread of a series of organic and participatory encounters designed to encourage a deeper awareness of produce, seasonality and place. Rooted in nature and local culture, the project understands the environment itself as what defines the rhythm of the kitchen: the seasons shape the ingredients, the processes and the possibilities of each experience. 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The central island operates as a 360º kitchen, a place to cook, converse, learn and gather once again around something that, within Basque society, has never lost its significance: gastronomy as a space for connection, culture and community.”\u003C/p>",{"1":460},{"title":178,"link":178,"n":21,"target":178},[],{"id_content":463,"title":5,"alias":5,"h1":424,"claim":5,"descripcion_breve":5,"extra":178,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":425,"comp_var":464,"id":465,"peso2":361,"peso":22,"html":466,"imgs":468,"formato":425,"relacionados":483},"806","grid2","1589",[467],{"title":5,"pretitle":178,"descripcion":5,"n":22,"h":178,"class":178,"wsel":178},{"1":469},[470,476],{"Real":471},{"n":21,"id":472,"id_comp":332,"ruta":473,"alt":474,"pie":5,"tipo":296,"grupo":472,"width":297,"height":298,"brightness":475,"tone":300},"5301","/default/imagenes/2026/05/5301_en-bat-bilbao-architecture-team-ahantz-004-Real.jpg","BAT Bilbao Architecture Team_Ahantz 004","160.743",{"Real":477},{"n":21,"id":478,"id_comp":332,"ruta":479,"alt":480,"pie":5,"tipo":296,"grupo":478,"width":298,"height":481,"brightness":482,"tone":300},"5405","/default/imagenes/2026/05/5405_en-bat-bilbao-architecture-team-ahantz-020-Real.jpg","BAT Bilbao Architecture Team_Ahantz 020","2211","116.234",[],{"id_content":485,"title":5,"alias":5,"h1":379,"claim":5,"descripcion_breve":5,"extra":486,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":309,"comp_var":414,"id":489,"peso2":490,"peso":22,"html":491,"enlaces":494,"formato":309,"relacionados":496},"805",[487,488],{"label":382,"type":309,"value":5},{"label":382,"type":309,"value":5},"1587","7",[492],{"title":5,"pretitle":178,"descripcion":493,"n":22,"h":178,"class":178,"wsel":178},"\u003Cp data-start=\"0\" data-end=\"395\">A space that captures the essence of the traditional Basque \u003Cem data-start=\"60\" data-end=\"67\">txoko\u003C/em>: shared cooking, conversation, long gatherings around the table and community life, reinterpreted through a contemporary, warm and functional language. The result is an intimate, honest and flexible interior designed to host small-scale culinary experiences where food, dialogue and atmosphere become part of the same ritual.\u003C/p>\r\n\u003Cp data-start=\"397\" data-end=\"807\" data-is-last-node=\"\" data-is-only-node=\"\">The layout is organised around a central kitchen island and bar, conceived as the operational and emotional heart of the project. Rather than being hidden or pushed into the background, the kitchen becomes the centre of the experience: a place for explaining, sharing and learning. Guests gather around the bar, engaging in direct conversation with the chef, the cooking process and the ingredients themselves.\u003C/p>",{"1":495},{"title":178,"link":178,"n":21,"target":178},[],{"id_content":498,"title":5,"alias":5,"h1":424,"claim":5,"descripcion_breve":5,"extra":178,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":425,"comp_var":426,"id":499,"peso2":106,"peso":22,"html":500,"imgs":502,"formato":425,"relacionados":530},"803","1583",[501],{"title":5,"pretitle":178,"descripcion":5,"n":22,"h":178,"class":178,"wsel":178},{"1":503},[504,510,516,523],{"Real":505},{"n":21,"id":506,"id_comp":332,"ruta":507,"alt":508,"pie":5,"tipo":296,"grupo":506,"width":298,"height":297,"brightness":509,"tone":300},"5269","/default/imagenes/2026/05/5269_en-bat-bilbao-architecture-team-ahantz-014-Real.jpg","BAT Bilbao Architecture Team_Ahantz 014","133.81",{"Real":511},{"n":21,"id":512,"id_comp":332,"ruta":513,"alt":514,"pie":5,"tipo":296,"grupo":512,"width":298,"height":297,"brightness":515,"tone":300},"5273","/default/imagenes/2026/05/5273_en-bat-bilbao-architecture-team-ahantz-017-Real.jpg","BAT Bilbao Architecture Team_Ahantz 017","146.07",{"Real":517},{"n":21,"id":518,"id_comp":332,"ruta":519,"alt":520,"pie":5,"tipo":296,"grupo":518,"width":521,"height":297,"brightness":522,"tone":300},"5279","/default/imagenes/2026/05/5279_en-bat-bilbao-architecture-team-ahantz-023-Real.jpg","BAT Bilbao Architecture Team_Ahantz 023","1646","139.782",{"Real":524},{"n":21,"id":525,"id_comp":332,"ruta":526,"alt":527,"pie":5,"tipo":296,"grupo":525,"width":528,"height":297,"brightness":529,"tone":300},"5281","/default/imagenes/2026/05/5281_en-bat-bilbao-architecture-team-ahantz-025-Real.jpg","BAT Bilbao Architecture Team_Ahantz 025","1968","146.136",[],{"id_content":532,"title":5,"alias":5,"h1":379,"claim":5,"descripcion_breve":5,"extra":533,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":309,"comp_var":414,"id":536,"peso2":537,"peso":22,"html":538,"enlaces":541,"formato":309,"relacionados":543},"807",[534,535],{"label":382,"type":309,"value":5},{"label":382,"type":309,"value":5},"1591","9",[539],{"title":5,"pretitle":178,"descripcion":540,"n":22,"h":178,"class":178,"wsel":178},"\u003Cp data-start=\"0\" data-end=\"666\">The kitchen, developed by Key Cucine, structures the space through a restrained and precise composition. The Perla Venata natural quartzite countertop by Marmolería Vascongada introduces a strong mineral presence that dialogues with the warmth of the wood and the project’s overall material palette. A natural material that brings character and aesthetic value to the space while responding to the functional demands of a kitchen conceived for frequent and intensive use. The proposal is completed with\u003Cem> \u003C/em>Ant stools and Hari chairs by Ondarreta, reinforcing the participatory nature of the space and bringing guests physically closer to the culinary process.\u003C/p>",{"1":542},{"title":178,"link":178,"n":21,"target":178},[],{"id_content":545,"title":5,"alias":5,"h1":394,"claim":5,"descripcion_breve":5,"extra":178,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":395,"comp_var":546,"id":547,"peso2":548,"peso":22,"html":549,"imgs":551,"formato":395,"relacionados":559},"804","right","1585","10",[550],{"title":5,"pretitle":178,"descripcion":5,"n":22,"h":178,"class":178,"wsel":178},{"1":552},[553],{"Real":554},{"n":21,"id":555,"id_comp":332,"ruta":556,"alt":557,"pie":5,"tipo":296,"grupo":555,"width":298,"height":297,"brightness":558,"tone":300},"5297","/default/imagenes/2026/05/5297_en-bat-bilbao-architecture-team-ahantz-010-Real.jpg","BAT Bilbao Architecture Team_Ahantz 010","143.227",[],{"id_content":561,"title":5,"alias":5,"h1":379,"claim":5,"descripcion_breve":5,"extra":562,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":309,"comp_var":414,"id":565,"peso2":566,"peso":22,"html":567,"enlaces":570,"formato":309,"relacionados":572},"814",[563,564],{"label":382,"type":309,"value":5},{"label":382,"type":309,"value":5},"1605","11",[568],{"title":5,"pretitle":178,"descripcion":569,"n":22,"h":178,"class":178,"wsel":178},"\u003Cp>The project works with a restrained palette, warm textures and durable solutions, seeking a balance between domesticity, sobriety and character. Materials shape the interior and interact directly with the gastronomic concept: every decision is oriented towards a cuisine rooted in proximity and connection. At Ahantz, sustainability is not approached as an isolated gesture, but as a way of working. This idea runs throughout the design proposal through the use of local elements, respect for materials and the creation of a durable, functional space designed for real use.\u003C/p>",{"1":571},{"title":178,"link":178,"n":21,"target":178},[],{"id_content":574,"title":5,"alias":5,"h1":575,"claim":5,"descripcion_breve":5,"extra":178,"auxClass":178,"sectionId":178,"id_nivel":187,"comp_type":576,"comp_var":577,"id":578,"peso2":579,"peso":22,"html":580,"cards":583,"enlaces":674,"formato":576,"relacionados":676},"812","Ahantz-circle__slide","circle__slide","unic","1601","12",[581],{"title":582,"pretitle":178,"descripcion":5,"n":22,"h":178,"class":178,"wsel":178},"Related/nprojects",{"25":584},{"1":585,"2":611,"3":659},{"id":586,"id_comp":341,"id_content":574,"lang":59,"n":21,"title":587,"pretitle":588,"descripcion":178,"h":178,"class":343,"link":589,"peso":21,"activo":21,"img_id":590,"video_id":178,"video_link":178,"title_link":178,"extra":591,"img":592,"inheritid":593,"hero2":59},"34599","GIC Tokyo","Gastronomy Innovation Campus Tokyo","gic-gastronomy-innovation-campus-tokyo.html","5104","inherit:756",{"id":590,"id_comp":21,"id_content":593,"lang":59,"n":21,"f_creacion":594,"ruta":595,"alt":596,"pie":5,"average_color":597,"tipo":296,"grupo":590,"import":590,"flickr":22,"peso":210,"activo":598,"temp":22,"width":599,"height":600,"video_id":178,"card":22,"hero":601},"756","2026-05-13 11:43:41","/default/imagenes/2026/05/5104_en-gastronomy-innovation-campus-tokyo-2-Real.jpg","Gastronomy Innovation Campus Tokyo 2","{\"red\":115,\"green\":100,\"blue\":87,\"alpha\":0}","-1","2720","1813",{"1":602},[603],{"Real":604},{"n":21,"id":605,"id_comp":332,"ruta":606,"alt":607,"pie":5,"tipo":296,"grupo":605,"width":608,"height":609,"brightness":610,"tone":300},"5108","/default/imagenes/2026/05/5108_en-gastronomy-innovation-campus-tokyo-logo-1-Real.jpg","Gastronomy Innovation Campus Tokyo Logo 1","3360","2240","112.11",{"id":612,"id_comp":341,"id_content":574,"lang":59,"n":63,"title":613,"pretitle":613,"descripcion":178,"h":178,"class":343,"link":614,"peso":63,"activo":21,"img_id":615,"video_id":178,"video_link":178,"title_link":178,"extra":616,"img":617,"inheritid":618,"hero2":59},"34600","GOe, Gastronomy Open Ecosystem","goe.html","5018","inherit:82",{"id":615,"id_comp":21,"id_content":618,"lang":59,"n":21,"f_creacion":619,"ruta":620,"alt":621,"pie":5,"average_color":622,"tipo":296,"grupo":615,"import":615,"flickr":22,"peso":210,"activo":21,"temp":22,"width":623,"height":624,"video_id":178,"card":22,"hero":625},"82","2026-02-02 11:17:29","/default/imagenes/2026/02/5018_en-goe-edificio-2-recortada-Real.jpg","*GOe Edificio-2 recortada","{\"red\":128,\"green\":124,\"blue\":118,\"alpha\":0}","2591","3164",{"1":626},[627,635,643,651],{"Real":628},{"n":21,"id":629,"id_comp":332,"ruta":630,"alt":631,"pie":5,"tipo":296,"grupo":629,"width":632,"height":633,"brightness":634,"tone":300},"4952","/default/imagenes/2026/01/4952_en-251014-00605-francisco-tirado-low-res-Real.jpg","251014 - 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