Azurmendi and the Basque Country University have joined efforts and seven students of the Fine Arts School will create an original project about Eneko Atxa´s philosophy and his restaurant . Sustainability will be the fundamental pillar of their proposals.
To understand Azurmendi´s ecosystem, the students have visited the eno-gastronomic complex (a winery, Pret a Porter restaurant and the 3 Michelin stars space), the germplasm bank of local varieties (from Bizkaia, Gipuzkoa and Araba), and the bioclimatic building where the 3 Michelin Stars restaurant is located.
The buildings have been built taking into consideration the traditional architecture; the local history and the materials available in the area to better integrate these in the nature. The operations have been designed in the same way, to minimize consumption and waste generation. It includes some renewable energy systems such us, photovoltaic solar panels and a geothermal system. In addition to the above rainwater is harvested and waste is separated and recycled to generate compost.
The aim of this project is that each of the students participating in the initiative expresses, in a creative manner, the essence of this project, which was built 10 years ago in the slopes of Larrabetzu. The techniques and format are free.
It should be mentioned that the 3 best projects will get a “gastronomic prize”