{"id":1,"date":"2022-01-27T14:29:56","date_gmt":"2022-01-27T14:29:56","guid":{"rendered":"https:\/\/vigorous-shockley.82-223-37-80.plesk.page\/?p=1"},"modified":"2025-01-17T07:50:25","modified_gmt":"2025-01-17T07:50:25","slug":"kanoyetan-ampliacon-y-reforma","status":"publish","type":"post","link":"https:\/\/kanoyetan.es\/en\/kanoyetan-ampliacon-y-reforma\/","title":{"rendered":"Ka\u00f1oyetan: expansion and renovation"},"content":{"rendered":"
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The society of the Old Town, one of the oldest in the city.<\/p>

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Ka\u00f1oyetan, the society in the Old Town founded in 1900, is undergoing a total transformation. Until now, its entrance was on Del Valle Lersundi Street, and its windows faced Santa Corda Street. The board of directors decided to expand the facilities, increasing the area from 87 m\u00b2 to 180 m\u00b2, thanks to the purchase of the adjacent property on August 31st Street, where has been designed the new entrance. This is a comprehensive renovation of a space located in a building that was constructed 250 years ago and retains its wooden structure. It has been a lengthy process involving consultations and permits, which have delayed the construction, expected to be completed in two to three months.<\/p>

Miguel Seti\u00e9n, vice president of the Board of Directors, explains how the company is distributed. The location of the dining room, kitchen, bathrooms, warehouse and entrance, previously with stairs and now at ground level, which will allow people with mobility problems to easily access the rest of the services. Ka\u00f1oyetan already has innovative ventilation, heating and air conditioning systems.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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air conditioning, and it will also have windows along the fa\u00e7ade on August 31st Street. The renovation has been carried out with exquisite respect and care for the building's historical value, designed and overseen by the San Sebasti\u00e1n firm Biharko, with architects Jon P\u00e9rez Redondo and Javier Ordu\u00f1a M\u00fagica.<\/p>

The new Ka\u00f1oyetan currently has a waiting list of members. To join, you have to pay an initial contribution with a % recoverable when leaving the society. You must also pay an annual fee, which allows you to enter without a waiting list, fulfilling the requirements of the Statutes. It also guarantees a permanent place with automatic access to the Tamborrada, free use of all facilities and participation in all events organized by the society.<\/p>

Ka\u00f1oyetan will celebrate its 125th anniversary in 2025. The board of directors, headed by its president Fernando Blanco; the aforementioned vice president Miguel Seti\u00e9n; the secretary Jon Goicoechea; the treasurer Ivan Larraza and the members Alejandro Elizalde, I\u00f1aki Gonz\u00e1lez, Joseba Recondo, Jon Garc\u00eda, Aritz Aldanondo and Borja Pollos are already designing various activities, including a book about the history of the entity that is being worked on by the journalist Jokin Garate and the historian Jos\u00e9 M\u00aa Leclercq, who recently received the Medal for Citizen Merit.<\/p>

Hundreds of anecdotes embellish the history of the entity, including the time when the Prince of Savoy visited to try the kokotxas dish. He enjoyed it so much that he relayed his admiration to Queen Mar\u00eda Cristina, who then requested and tasted the dish, becoming enchanted with the delicacy.<\/p>

The chef Juan Mari Arzak is one of the esteemed members, and during the renovations, the various companies in the Old Town, including the neighboring Amaikak Bat, Gaztelupe, Gaztelubide, Uni\u00f3n Artesana, EuskalBillera, and Ollagorra, have allowed Ka\u00f1oyetan members to use their facilities.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La sociedad de la Parte Vieja, una de las m\u00e1s antiguas de la ciudad. \u00a0 Ka\u00f1oyetan, la sociedad de la Parte Vieja fundada en 1900, est\u00e1 sufriendo una transformaci\u00f3n total. […]<\/p>\n","protected":false},"author":1,"featured_media":754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/comments?post=1"}],"version-history":[{"count":27,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":2105,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/1\/revisions\/2105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/media\/754"}],"wp:attachment":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/media?parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/categories?post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/tags?post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}