LEIOA GASTRO+ LAB
LEIOA, A COMMITMENT TO THE FUTURE AND TALENT
The LEIOA GASTRO+LAB initiative once again shows how combining university disciplines with human relationships can drive educational and social progress. By breaking down traditional academic barriers, this project humanises learning through empathy and interdisciplinary collaboration.
Strategically led by the Council of Leioa, the program reflects the municipality’s firm commitment to its campus, the largest in the Basque Country, and establishes it as a cohesive force that transforms the potential of young people into local development and progress for our society.
This merging of talent and gastronomy offers the perfect opportunity to discover the municipality. A journey that is embodied in every glass in a unique way, representing the three landscapes of Leioa, and inviting visitors to savour our essence, innovation, and culture.
The process
The Council of Leioa is once again bringing together young talent from the university campus under the name LEIOA GASTRO+LAB
A new challenge that got the Catering School of Leioa, and the Faculty of Sciences, Department of Plant Biology and Ecology of the University of the Basque Country sitting down at the same table.
The first creative session offered a conceptual journey through the municipality, with three work roundtables inspired by the landscapes that define each area: the urban environment, Baserri (the countryside), and Marinerri (the estuary).
Students accompanied by teaching staff from both establishments expressed their creativity before switching to the following roundtables, where biology and gastronomy went hand-in-hand to develop the creation of three cocktails that capture the essence of Leioa.
Sensory Innovation with Algae
The integration of micro and macro algae in modern cocktail making transforms the structure and soul of every drink through three essential cornerstones:
Flavour and Aroma: Thanks to the umami influence, algae such as Kombu intensify the mixes, while Nori and Wakame add a saline and mineral touch that evoke the freshness of the ocean.
Their versatility makes it possible to offer everything from fresh green notes to toasted flavours,
depending on how they are applied.
Texture: They serve as the secret behind the silkiness of a drink. Natural compounds such as agar, alginates and carrageenans make it possible to alter viscosity levels to create lingering foams, full-bodied syrups and gels that enhance the tactile experience on the palate.
Functional Value: As a whole, the use of algae not only boosts sensory characteristics, but it
also makes it possible to create more natural, appealing proposals with beneficial properties for the body.
The result
This experience adds a new dimension to the identity of this vibrant municipality, capturing its development, roots and environment though notes and flavours inspired by the heartbeat of modern and life-filled Leioa, a tribute to its traditional Basque essence and the influence of the El Abra breeze that blows up the estuary.
Videos from the presentation
Discover Leioa Gastro+LAB and hear from those who played a leading role in the event
The recipes
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