LABe open its doors at Tabakalera
What does the future taste like? Last Monday LABe -partnered and managed by the Basque Culinary Center– started its activity in the top roof of the Tabakalera Center. LABe is probably a suitable word game resulting from labe -oven in basque- and lab. As they say, is much more than just an experimental restaurant, but a coworking space and a place where determine -we don’t know yet all the details- the gastronomy of the future in digital terms. So far we can visit the restaurant at lunch hour and ask for plate of the day from Monday to Friday or the daily menu for € 18 during the whole week.…
Inside the Basque Culinary Center
Opened in 2011, the BCC is an important reference in Europe regarding gastronomy. But, to know its activity is not neccesary to enroll in the Faculty of Gastronomic Sciences or belong to the Center for Research and Gastronomic Innovation, the general public can also go to the restaurant and check how these possible future great chefs are being formed. Prior reservation -and only in their website- is required, from Monday to Friday and during the academic year (September- June): Dish of the day (on the 4th floor restaurant): Prepared by students of the first year of the degree – always supervised by their teachers – this option includes a main…
Eat and drink in San Sebastian… the honest truth
