Madrid, December 12 – The Daniel and Nina Carasso Foundation is set to officially inaugurate its new 2,700-square-meter Infinito Delicias building this Saturday, located at 5 Juana Doña Street in Madrid’s Delicias neighborhood. This cutting-edge facility, already recognized with the Gold of the Holcim Awards 2023 as Europe’s most sustainable project, officially opens its doors this week after eight years of research and over two years of construction.
A Vision for Sustainable Food and Civic Art
Infinito Delicias serves as the Spanish headquarters for the Daniel and Nina Carasso Foundation, established in France in 2010 with a Spanish presence since 2014. The foundation’s core mission is to champion projects in sustainable food and civic art that address contemporary ecological and social challenges.
Francesco Cingolani, the center’s director, explained, “It is a Franco-Spanish family foundation, chaired by Marina Nahmias, daughter of Daniel Carasso, co-founder of the Danone group.” He added, “When her father passed away in 2009, Marina decided to dedicate a significant portion of her personal wealth to her parents’ legacy, explaining that he was very interested in sustainable food and her mother, Nina, in art. Hence, food and art are the pillars of the Foundation.” Lucía Casani, the General Director for Spain, shared that “Daniel and Nina Carasso had a connection in Spain because they had lived here and also in Paris. The dream was for the Foundation to have a binational component, thus supporting its sustainable food and civic art projects in both countries.”
Innovative Spaces for Collaboration and Experimentation
The expansive 2,700-square-meter Infinito Delicias building is a dynamic hub, housing experimental kitchens and laboratories, collaborative co-working spaces, rooms for cultural workshops, participatory events, conferences, and artistic and scientific residencies. It also boasts an open courtyard and terraces adorned with urban gardens.
Cingolani revealed that the project evolved organically: “No one sat down thinking that the most sustainable building in Europe with co-working spaces, kitchens, and restaurants would be built. It started with looking for an office for the Spanish team. Then it was thought that it could be made larger and invite people to come and work. Later, that sustainable food could be worked on with a restaurant… and so on until today.” Cingolani will soon be succeeded by Javier Martín-Jiménez as director.
Gastronomic Innovation with a Sustainable Focus
Within the building, three distinct gastronomic spaces coexist: Cocina Beta, Cocina Plató, and the UNMAR restaurant. Cingolani highlighted the challenges in the restaurant industry, stating, “A very high percentage of restaurants close before five years of life. That is not sustainable. Neither economically, socially, nor environmentally. That is why we wanted to create Cocina Beta, a restaurant incubator where projects can be tested in a real way, with professional support and training in sustainability.”
The first chef to utilize Cocina Beta is the Franco-Spanish Abraham Bénard, 32. He shared his aspirations, “My dream is to open a restaurant, and this space for experimentation is great because they let me have it for three months to put together the whole concept, the menu, etc. I don’t pay rent, only utilities and food.” Bénard’s project will open to the public next Wednesday, and he hopes this experience will lead to his own business. His culinary proposal blends French and Spanish influences with Mexican and Japanese touches. “I want to be zero waste. Sustainability is a key point for me, and without that, they would not have accepted me into this program,” he added. His meals will be priced between 12 and 15 euros, with an affordable gastronomic proposal at 35 euros for evenings, accompanied by a natural wine list.
For the UNMAR restaurant, Cingolani explained that after searching for partners, they decided to manage it internally. “We believe that if it is 100% ours, it is the only way to respect the commitments of radical inclusivity, where everyone can eat, with all differences and intolerances. Because cooking is not just eating, it is a tool for connection,” he stated. “We want it to be a cuisine that represents the Mediterranean, and we have hired a chef, Gerardo David Bracho Fernández, with a menu that we have developed in the center.” Dishes include crispy falafel with baba ganoush, paprika oil, and urfa bibber, aromatic salad; cured sardine, Moroccan lemon emulsion, and burnt leek; or arrosticino lamb skewer, sherry tare, and reduced romesco. They have established ten sustainability points for all projects, including using local, organic products, team well-being, and recovering lost traditional foods. Projects must meet 60% of these criteria in the first year, aiming for 90% in the long term. UNMAR plans a gradual opening to the public starting December 17.
Artistic Residencies, Co-working, and Urban Gardens
The upper floor features a terrace bordering the building, complete with tables, chairs, and an urban garden already cultivating vegetables and aromatics. An exhibition space details the conception of Infinito Delicias, from the design by Husos Arquitecturas, Elii, and Ultrazul, to the furniture by Lucas Muñoz, crafted from construction waste.
The building also hosts several rooms dedicated to artistic residencies, with works by creators such as María Jerez, Andrea Canepa, Vir Andres Hera, and the Juf Project Collective. A co-working space accommodates projects like the Atelier itd foundation, Salvaje magazine, and Foro NESI. Another kitchen is designated for courses and presentations. This vibrant hub of experimentation, focused on culture, cuisine, and innovation, will celebrate its inauguration with an open house this Saturday.
Grand Opening Festivities
On December 13, visitors can enjoy a diverse program of activities, including children’s workshops, exhibitions, screenings of the documentary ‘Ebullición’ by Diego García Vega, a showcooking event, a colloquium, a popular ‘tapeo,’ concerts, and performances. A highlight will be ‘La Romería de las Delicias,’ conceived by artist Antoni Miralda, which will depart from the Patio Nouvel of the Reina Sofía Museum at 11:00 AM and parade through the neighborhood streets, arriving at Infinito Delicias at 1:00 PM, setting a festive tone for the entire day.
Source: https://elpais.com/gastronomia/2025-12-12/abre-un-nuevo-edificio-en-el-centro-de-madrid-dedicado-a-la-cultura-y-la-alimentacion-sostenible.html
