Includes modern facilities to develop new food technology trends, design new household appliances, validate new equipment and offer expert training.

At its headquarters in Bizkaia Technology Park, AZTI promotes experimental cuisine – scientific research applied to cuisine. The headquarters include modern facilities boasting the most innovative equipment to boost science and gastronomy, and to develop new food technology trends, design new household appliances, validate new equipment and offer expert training for the catering sector and food industry..

Experimental cuisine was developed to be a real gastronomy laboratory and to design appliances. Chefs, scientists and technologists interact in a work environment marked by creativity and the aim of innovating.

The 150-square-metre facilities include innovative kitchen elements such as unlimited induction surfaces, vacuum cooking technology, etc. Training is also another important part of the project – there are two classrooms with room for 20 people each, providing the perfect place to carry out specialisation courses, demonstrations and expert chef training. The space has cutting-edge audiovisual equipment to film and broadcast TV programmes, and to follow live what is happening in the kitchen from the classrooms.

The ideal location

One of the great advantages of experimental cuisine is its location and its posibility to share human and technological resources specialising in food. Work can be carried out with the headquarters’ pilot plant from the kitchen. It is a space with the tools required to reproduce food production processes on a pre-industrial scale, as well as to develop new food products and validate new and emerging technology. The sensory and nutritional quality of the new gastronomic proposals must not be forgotten either.

The kitchen is just another element that helps to maintain and boost the Basque Country’s leading position in haute cuisine. This leading position means having new equipment and technology available that generate innovation in this field, from a cooking and technical point of view. The technical aspect is especially interesting because with experimental cuisine, equipment and new appliances that are not currently on the market can be tested and validated, as they will be part of domestic and professional kitchens in 5-10 years.

This new space, which serves as a meeting point for the world of gastronomy and science, boasts the following facilities:

  • 150 square metres of space
  • 1 demonstration kitchen with built-in classroom
  • 1 specialist library
  • 1 herb garden
  • 2 training classrooms
  • Advanced information and audiovisual systems