Basque Culinary Center
The Basque Culinary Center Foundation was created in 2009 with the help of Mondragon University, Basque chefs and public institutions.
The Basque Culinary Center foundation is one of the most important temples of gastronomy in the world where, in addition to training and research, master classes and events are organized throughout the year.
The aim of the Basque Culinary Center is to guarantee fine, innovative cuisine, which involves the creation of high-level expertise and training of qualified professionals. Also to promote research and knowledge transfer among haute cuisine professionals and business sectors, plus knowledge related directly and indirectly with food and thus achieve international renown.
Another of the Basque Culinary Center foundation ‘s main objectives is to further technology transfer and innovation within the business sector. Also the creation of new business projects and new initiatives.
General research projects
- Dietary education and eating habits.
- Social food responsibility.
- Food trends.
- Innovation in related business management.
- Development of associated technologies.
- Preparation, presentation and preservation of food.
Some of the chefs involved
- Karlos Arguiñano
- Martín Berasategui
- Juan María Arzak
- Eneko Atxa
- Andoni Luis Aduriz
- Hilario Arbelaitz
- Pedro Subijana
How to get there from Bule guesthouse
A regular bus service will take you to this facility, located on the outskirts of the city, in just 15 minutes.
You can check Google Maps for the best routes via car, public transport or walking.
We will be more than happy to give you directions or order a taxi to pick you up at the door of the guesthouse.
Below is a map indicating the location of the Basque Culinary Center foundation.