This project is a collection of buildings located on Zorrotzaure island in Bilbao, Spain which are tied together with the purpose of developing vegetarian Basque cuisine through local food production, culinary school, a market and a restaurant overlooking the terrain. The project incorporates integrated design, adaptive reuse, and energy retrofitting.

During the retrofit three industrial buildings were transformed. A paper recycling facility was turned into a culinary school for Basque Gastronomic Societies and a commercial kitchen servicing a newly designed restaurant space. The energy retrofit incorporated the installation of additional fabric and building services that would be sufficient for cooking.

The other industrial buildings were transformed into a market space split by a greenhouse to allow for more food production variety through the seasons. The greenhouse was designed to be multilevel, which required a unique adaptation of the steel trusses from an existing building neighbouring the site. The market space had also undergone energy retrofitting that includes new fabric installation and replacement of the building services systems.