Presentation

Get ready to become one of the gastronomic communication leaders of the future.

During this Master’s degree, you’ll receive specialist professional training in the field of gastronomic journalism and communication. You’ll learn how to design, produce and promote gastronomic contents and initiatives from a global and contemporary perspective.

The huge gastronomic boom of recent years has led to an increased demand for communication professionals with specialised knowledge in strategic gastronomic communication, knowledge of the latest journalistic trends, digital media skills and the ability to conceptualise gastronomic projects.

This Master’s degree will give you a competitive advantage in the current gastronomic communication ecosystem within the sector, which is comprised by traditional and contemporary media formats, restaurants, communication agencies, specialist publishing houses, companies, public institutions, etc.

Education Type: Hybrid model (face-to-face/online) 

Duration: 10 months (6 months of online training, 1 month fof face-to-face training and 3 months of internship). 60 ECTS – 1.500 hours

Degree: Master’s degree from the Mondragon Univertsitatea, taught by the Faculty of Gastronomic Sciences at the Basque Culinary Center.

OBJECTIVES OF THE MASTER’S DEGREE

• To become qualified within a continuously-evolving sector in which communication plays a vital role.  
• To become familiar with all areas of the sector, acquiring a critical and personal perspective that allows you to operate within the sector with a strategic and global focus.
• To discover what the sector is really like by listening to testimonies of professionals from leading media entities in the sector, such as Eater and The Guardian.
• To establish connections with leading professionals in the sector. To form part of the Basque Culinary Center ecosystem, participating in the Faculty’s events. You’ll also establish a network of contacts that includes some of the leading professionals in the sector.
• To access the world of work through our internship programmes that are designed with the student in mind.
• To enrich your learning process and implement your new knowledge and skills in the activities, workshops and other events that take place during your immersive one-month stay at the Basque Culinary Center.

Your wellbeing is our utmost priority. We will pull out all the stops to ensure that you can learn within a safe and secure environment. Come and undergo a transformative, innovative and safe learning experience.

Discover all of our COVID-19 measures.

We are ready. Are you?

Need more information? Contact us via the Further Information form or send us an email to the address cursos@bculinary.com, and we’ll tell you everything you need to know.

10+1 Reasons

REASONS WHY YOU SHOULD DO THIS MASTER’S DEGREE

Programa

AIMED AT

The Master’s degree is aimed at individuals of the following profiles:

1. College and university graduates and those holding advanced diplomas in (preferably degrees or studies related to journalism, communication, marketing and gastronomy) who wish to move into the field of gastronomic journalism and/or communication.
2. Communication professionals (journalists or marketing specialists) who wish to specialise in the gastronomic sector.
3. Professionals from the gastronomic sector or food industry.
4. Communication professionals (journalists or marketing specialists) who already specialise in the field of gastronomy and who wish to delve further into the topic and refine their knowledge and skills.
5. Professionals from other fields who wish to move into gastronomic communication, gastronomic journalism and gastronomic events as a curator.

Some sessions will be given in English. As such, this degree is only recommended for people with at least a B2 (intermediate-high) level of this language.

Whatever your background and experience, we will assess each candidate on an case-by-case basis.

If you wish, we can arrange for you to have a chat with the Master's coordinator. He/she will be able to tell you about the content of the course, listen to your concerns and inform you of the extent to which the Master’s degree meets your expectations.
Request a chat with the Master's coordinator via the Further Information form.

Request a chat with the Master's coordinator via the Further Information form.

TRAINING PROGRAMME

1. GASTRONOMY: CULTURE, SCIENCE AND SOCIETY

1. Food, culture and identity  

2. History and new gastronomic trends

3. Local and global food system

4. Introduction to food science

5. Basic principles of sensory analysis

6. How a restaurant operates

Through this module you will:

• Obtain basic knowledge of gastronomy, allowing you to develop your own contemporary criteria which you can use to discuss the subject.

• Understand the concept of gastronomy and food as a cultural, socio-economic and self-defining phenomenon, while discovering the ways in which it can be linked to all aspects of a given territory.

• Learn about the main contemporary trends, movements and styles: Spanish avant-garde, new Nordic cuisine, the slowfood movement, fast good, Latin American cuisine, etc.

• Discover how the food system works on a local, national and international level, learning about its repercussions and the challenges it faces.
  Understand the principles of chemistry and physics in food and the ways in which these relate to our senses.

• Become familiarised, in general terms, with the world of wine, and learn about the sensory connection that exists between food and drink.

• Learn how a restaurant operates internally, including its operations, culinary processes and PR procedures.

2.  HOW WE DISCUSS GASTRONOMY

1. What modern day gastronomic journalism entails

2. The current gastronomic communication ecosystem

3. Writing techniques and genres

4. Research and ethics

5. Voices and representation in gastronomy

Through this module you will:

• Learn about the history of gastronomic journalism and discover why it is so important.

• Understand how gastronomic journalism has evolved over recent years as it has taken the plunge into the digital world. You will also learn about the challenges that it will face in the future.

• Identify the actors in the complex gastronomic communication ecosystem and understand the role they play: media, specialist websites (e.g. TripAdvisor), influencers, chefs, sector institutions (The 50 Best Restaurants, Michelin), public institutions, entities and others).

• Discover the main genres of gastronomic journalism (news, interviews, reports, accounts, opinion pieces and critics), their characteristics and possibilities.

• Write gastronomic content for digital and non-digital media entities and for corporate and/or institutional communication.

• Map the information and documentary sources required in order to discuss the sector.

• Develop a critical understanding of the challenges faced by the gastronomic sector and consider the ethical principles of communication in the sector.

3. DISCUSSING GASTRONOMY IN THE DIGITAL AGE

1. The creation and planning of gastronomic media

2. Introduction to strategic gastronomic communication

3. Image and graphic editing

4. New narrative forms

5. Food design and gastronomic experience

Through this module you will:

• Learn about digital content consumption habits and the different kinds of business models.

• Properly utilise techniques and tools to design and manage gastronomic journalism and communication projects.

• Be taught how to measure and analyse audiences and how to position your own content in the digital ecosystem.

• Use tools to select and edit images that improve gastronomic content.

• Develop skills and criteria that allow you to assess, from the perspective of a potential tourist, the different gastronomic services and experiences on offer.

• Pick up innovative narrative skills for different types of contents and platforms.

• Learn about and practice the design, development and positioning of specific content in podcasts.

4. STRATEGIC COMMUNICATION

1. Strategic use of social media

2. Designing a comprehensive strategic communication plan

3. Strategic use of digital analytics

Through this module you will:

• Differentiate between the different types of social networks and identify the contents that are best suited to each platform.

• Know how to measure and analyse audiences and position your own content in the digital ecosystem.

• Apply creative resources for the conceptualisation, design and execution of gastronomic projects.

• Discover the main principles of digital marketing in the world of gastronomy.

• Appreciate the importance of reputation (both online and offline) for any project, restaurant or chef, and learn how to act in crisis situations.

• Use metric-based monitoring and decision-making tools.

5. MASTER’S DEGREE FINAL PROJECT

This project will be undertaken individually or in groups. The objective is to put into practice everything you have learned over the course of the Master’s degree.

Some examples of the final project include:

• Designing a communication plan for a restaurant or another gastronomic organisation.

• Designing a strategic communication plan for a conference or another kind of gastronomic event.

• Designing a digital communication channel that specialises in gastronomy.

6. INTERNSHIPS IN COMPANIES

Your internship will serve to round off the learning experience. During this period, you’ll have the chance to put everything you have learned into practice and get a taste for what it is like to work in a professional environment. Each student will complete a 480-hour internship (19 ECTS), which will last approximately 3 months.  

We will carry out a personalised assessment of each student, taking into account their profile and preferences when selecting the company in which they will undertake their internship.

Some examples of the companies and centres in which you might carry out your internship include:

• Traditional and digital media entities with sections dedicated to gastronomy.

• Restaurants’ Communication and Marketing Departments, catering companies, etc.

• Communication agencies.

• Radio stations, television channels and podcasts.

• Publishing houses and conferences that specialise in gastronomy.

• Public institutions and companies that focus on gastronomy and food.

Calendar

Duration: 60 ECTS - 1,500 hours - 10 months (7-month learning period and 3-month internship).

ONLINE PART: from october 16th  2023 to april 31st 2024 (6 months)

FACE-TO-FACE PART: may 2024 (1 month)

INTERNSHIP: from june to september 2024 (3 months)

MASTER'S DEGREE FINAL PROJECT: september 2024

CONTACT HOURS:

• Online part: live sessions on tuesday and thursday from 6:00 p.m. to 8:30 p.m. (GMT + 1)

• Classroom part: monday to friday, from 15:00 to 8:00 p.m.

Methodology

This Master’s degree is taught in a hybrid format. 

During the online part you will be taught via online classes 2 days a week. During these classes, you will discuss potential challenges, participate in practical workshops, learn about specific case studies and get involved in group projects, all under the tutelage of specialist lecturers. This will include writing, photography, videography and podcasting workshops, along with many other activities related to the field of gastronomy. These will be completed with a view to developing your communicational and journalistic skills.

During the face-to-face part, we will continue to work on educational activities, fieldwork projects, learning journeys, challenges, crystallisation workshops, etc. This part follows a teaching-learning methodology based on the concept of learning by doing, which is reflective, social, active, motivating and meaningful.

It is based on the following methodological concepts:

ONLINE PART:

The first part of the Master’s degree will be completed online, using a platform where 100% of the programme and contents have been designed for online training:

• Weekly live classes with lecturers and collaborating professionals.

• Activities and challenges: Interactive exercises, submissions, tests, forums, etc.

• Contemporary and interdisciplinary contents, applicable to your day-to-day working life.

• Audiovisual resources showing expert interviews.
  Masterclasses with expert guests.

• A tutor who energises, motivates and provides personalised feedback.

• Colleagues with whom you can debate, discuss ideas and share knowledge. View all COVID-19 measures.er todas las medidas COVI

FACE-TO-FACE PART: IMMERSIVE MONTHThe second part of the Master’s degree takes place over the course of one month, and is held in a face-to-face format at the Basque Culinary Center. During this month, you will participate in the following activities:

• Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts.
• Masterclasses: Sessions in which leading professionals will offer a first-hand insight into their models and real success stories.
• Practical Case Studies: Practical case studies will be presented and discussed in specific participatory workshops. These will allow for group activities, debates and discussions.
• Tasting classes: Tastings, samplings, workshops and other activities related to gastronomy in the BCC facilities that allow the contents of the programme to be experienced.
• Learning journeys and fieldwork: Gastronomic activities, visits and meetings that illustrate the content of the subjects. You’ll visit fieldwork sites and gain a better understanding of gastronomic journalism and communication. 
• You’ll attend faculty-organised events, such as the Gastronomy Shapers sessions.
• Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts. Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts.

Learning is reinforced by the co-existence of students, expert professionals and coordinators of the Basque Culinary Center.

When faced with new challenges, the Basque Culinary Center is committed to finding novel solutions that can be applied to these new contexts. In light of the COVID-19 pandemic, we have created new digital spaces, implemented comprehensive safety measures, adapted our premium facilities to comply with new requirements, reduced our capacity, etc. We’ve done all of this so that nothing can stop you achieving your learning objectives.

CLICK HERE to discover our COVID-19 measures.

Teachers and guests

This Master's degree brings together a highly diverse panel of lecturers of different nationalities and disciplines, who will provide a global vision of the gastronomic journalism and communication sector:

MASTER’S DEGREE COORDINATOR

Rafael Tonon

Rafael Tonon is a gastronomic journalist and writer with international experience. Born in Brazil, he currently resides in Portugal and travels the world to taste and write about food. He writes about the latest food trends, gastronomic traditions and the restaurant industry. His work has featured in international media entities such as “Munchies” (Vice), Slate, GQ, ELLE, Atlas Obscura and many other renowned publications. He also collaborates with Fine Dining Lovers and Eater, with the latter being the largest gastronomy portal in the USA. This journalist, who graduated from the Pontifícia Universidade Católica de Campinas in Brazil in 2004, is the author of the books entitled Food Revolutions and 550 Restaurantes com Mais de 50 - 5 Décadas da Gastronomia Paulistana [50 Restaurants with More than 50 years – 5 Decades of São Paulo’s Food Scene] about the most traditional restaurants in the Brazilian city of São Paulo. He used to work at the Editora Abril publishing house, which is the largest media and magazine group in Latin America. In his current role as a freelancer, he has worked for various entities in the USA and Europe. He has also worked as a curator, on projects such as the Alimentarte Forum, and as a gastronomic researcher. He is an expert on gastronomic trends and foods, and has been a guest speaker at various courses and events.

PROFESSORS

Pablo Orduña

Since obtaining a PhD in Modern History from the Universidad de Navarra, Orduña has worked as a lecturer in the same university, as an international lecturer-professor at the University of California, Santa Barbara (UCSB), as an associate lecturer at the Universidad Internacional de La Rioja and as a teacher and researcher (PDI) at the Faculty of Gastronomic Sciences within the Basque Culinary Center (Mondragon Univertsitatea). He has also undertaken various research projects, having been offered a grant from the Spanish National Research Council (CSIC) and the Fundación José Miguel de Barandiarán. He has published various books and articles in specialist magazines, and has delivered conference speeches in the fields of history, anthropology and cultural heritage management.

Sasha Correa

Venezuelan journalist and writer with more than 10 years’ experience in the creative management of gastronomic projects. From the Basque Culinary Center, Correa has helped to promote initiatives such as the Basque Culinary World Prize, the ‘Diálogos de Cocina’ [Cooking Dialogues] conference and, more recently, communication platforms including “RetoCoronavirus” and “Gastronomía 360”. Author of the book 50 Miradas: un recorrido por el movimiento de la gastronomía contemporánea [50 Perspectives: a journey through the contemporary gastronomy movement] (Basque Culinary Center, 2018).

Jorge Bretón

After completing his training at various emblematic restaurants (El Bulli, El Celler de Can Roca, El Poblet), Bretón would go on to become chef in two Michelin star restaurants: La Sucursal and Vertical. He has received several awards over the course of his professional career, such as Best Chef in the Valencian Community, the 2012 Chef Millesime Prize and the Valencia Business Hospitality Federation (FEHV) National Research and Development Prize. Bretón has also delivered speeches in many national and international events.

Juan Carlos Arboleya

Arboleya holds a PhD in Biochemical Physics from the University of East Anglia (Norwich, England) and previously worked as a researcher at the Biotechnology and Biological Sciences Research Council (BBSRC, formerly the Institute of Food Research) in England. He was also head of the Microstructural Characterisation and Design Laboratory at the AZTI-Tecnalia food research technology centre. He currently works as technical coordinator of the Master’s degree in Gastronomic Sciences; coordinator of the Food Technology and Development module in the Gastronomy and Culinary Arts degree at the BCC; and coordinator of the Sensory Perception and Consumer Preferences speciality at BCC Innovation. He is also editor-in-chief of Elsevier's International Journal of Gastronomy and Food Sciences.

Diego Salazar

Diego Salazar is a journalist who has previously worked as a lecturer in the Master’s degree in Journalism at the ABC newspaper in Spain, associate editor for Etiqueta Negra (Peru) and as multi-platform editor for Peru21. He currently collaborates with the Spanish edition of the New York Times, as well as other media outlets in Latin America, the USA and Europe.  He is the author of the book No hemos entendido nada: Qué ocurre cuando dejamos el futuro de la prensa a merced de un algoritmo [We haven't understood anything: what happens when we leave the future of the press in the hands of an algorithm].

GUEST SPEAKERS

Andoni Luis Aduriz, owner and chef at Mugaritz, which is one of the world’s most reputable and decorated restaurants (Errenteria, Basque Country).

Andres Rodriguez, president and editor in SpainMedia (Tapas, Forbes, etc).

Emily Takoudes, has been Executive Commissioning Editor of Food & Drink at Phaidon since 2014, and has been in book publishing for more than twenty years.  At Phaidon, she has worked with many of the world’s leading chefs including: Enrique Olvera (Pujol), Virgilio Martínez (Central), Rodolfo Guzmán (Boragó), Jeremy Fox (Rustic Canyon), Jeremiah Stone & Fabián von Hauske (Contra), and Ana Ros (Hiša Franko).

Harold McGee, american writer on gastronomy with an emphasis on food chemistry. One of his best known works On Food and Cooking.

Matt Goulding, an american gastronomic journalist, author and content producer who currently resides in Barcelona, Spain. He previously worked as gastronomy editor at the magazine Men's Health, where he penned the ‘Eat This, Not That’ column which would later be turned into a book series. He co-founded Roads & Kingdoms in 2012, and has also authored many gastronomic books.

Rodrigo Varona, executive director of Brandelicious, one of the most reputable gastronomic communication agencies in Europe. He has worked with brands such as Estrella Damm, Sofitel and Four Seasons, as well as restaurants including Etxebarri, Disfrutar and many others.

Ruth Reichl, served as restaurant critic for The New York Times from 1993-1999. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years. She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires,  For You, Mom, Finally and Save Me the Plums, which was published in 2019.

Ryan King, editor-in-chief of the website Fine Dining Lovers.

Fees / Grants

Price of the Master’s Degree Course:

The fees for the master’s degree course are €10,600 which must be paid as follows:

 •   €150 at the time of applying for a place (refundable in full in the case of not being admitted or needing to withdraw).

 •   €2.612,5 as a reservation fee payable at the time of confirmation of admission.

 •   The remainder of the fees is payable in 3 instalments of €2.612,5 during the academic year in october, december and february.

*This amount is subject to some variation ahead of the next edition

FINANCING OPTIONS

Admission

1 Pre- Registration

2 To complete the different steps of the selection process

3 Payment of the reservation fee

Enquiries and further information from: admisiones@bculinary.com

Alojamientos

LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING

Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.

Features to highlight:

• Single rooms with full kitchen and private bathroom
• Laundry
• Gym
• Common kitchens or "txokos".
• Leisure areas: living room, games room, cinema room, etc.
• Music rehearsal rooms
• Co-working spaces
• Private parking

Take advantage of the preferential rates for Basque Culinary Center students.

More information about accommodation here

RELIGIOUS RESIDENCES

These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.

The prices given below are approximate.

FEMALE RESIDENCES:

RESIDENCIA COMPAÑÍA DE MARÍA

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month

ESCLAVAS DEL SAGRADO CORAZÓN

Avda. Gral. Zumalakarregi, 11
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.

MISIONERAS DEL SAGRADO CORAZÓN

http://www.misioneras-sc.com/es/residencia-universitaria/

Paseo de la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490

RESIDENCIA VILLA ALAIDI E.A.M.

http://www.villa-alaidi.com/

Paseo de Heriz, 95
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.

RESIDENCIA EL CARMELO PASIÓN

http://www.karmeloikastetxea.com/es/residencia-universitaria/quienes-somos

Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month

COLEGIO MAYOR JAIZKIBEL

http://cmjaizkibel.com/

C/ Aldapeta, 49
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.

RESIDENCIA CET ORIA

http://proyectocet.com/

Paseo de Ayete, 25
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.

MALE RESIDENCES:

COLEGIO MAYOR AYETE

http://www.ayete.es/

Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes

RESIDENCIA LA SALLE

http://www.residenciauniversitarialasalle.com/

Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes

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SECULAR RESIDENCES

These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.

MIXED RESIDENCES:

NUMAD STUDIOS

https://numadstudios.com/

Paseo de Miramón, 162
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.

COLEGIO MAYOR OLARAIN

http://www.colegiomayorolarain.com/

Pº Ondarreta, 24
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.

RESIDENCIA MANUEL AGUD QUEROL

http://www.resa.es/es/residencias/san-sebastian/residencia-universitaria-manuel-agud-querol/residencia/

Pº Berio, 9
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.

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ACCOMMODATION IN SHARED FLATS

Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.

Procedures before travelling

Students from European Union member countries, and Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.

Visas should be requested from, and issued by Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to advise that the visas will be granted.

Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students’ card at the Oficina de Extranjeros of Donostia-San Sebastian. This students’ office of the BCC will provide the necessary information to students in this regard.

Sport service

Cost of living info

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment
Transport
The best way to get around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.

Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.

Students can benefit from monthly season tickets which reduce the cost of travelling by bus.

Shopping Basket

Accommodation
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.

A document containing information on some of the residences in the city can be found below.
 
Download: Accommodation in San Sebastian
 

Donostia - San Sebastián

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.

Images courtesy of San Sebastian Tourism

If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the “new Basque cuisine”, Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, “Which”, chose Donostia-San Sebastian as the best gastronomic destination in the world.

Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.

Images courtesy of San Sebastian Tourism

WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?

• Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
• Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
• Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
• Due to its beaches, ideal for practicing surf all year round.
• Due to its mountains, just 2.5 hours from the Pyrenees.
• Because it is a safe, accessible and welcoming city.

Images courtesy of San Sebastian Tourism

HOW TO REACH DONOSTIA-SAN SEBASTIAN

Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.

The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.

The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.

The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
   Bilbao – 99 km
   Biarritz – 50 km
   Madrid – 450 km
   Barcelona – 570 km

Images courtesy of San Sebastian Tourism

BCC Students