Presentation

NEXT EDITION: JANUARY 12, 2026

Develop strategic and leadership skills for the F&B sector, enhancing the profitability and excellence of your organization.

The Master in Food & Beverage Management is designed to drive the strategic development of professionals with leadership vision in the field of restaurant and gastronomic management. Delivered entirely on-site through a hands-on methodology, the Master offers a training experience based on real-world business challenges, management tools application, and direct engagement with leading companies in the sector.

Throughout the program, you will develop an analytical and strategic mindset that will enable you to design competitive gastronomic concepts, optimize supplier relationships, lead multidisciplinary teams, and make operational decisions based on key performance indicators (KPIs). This practical learning is reinforced through collaborative dynamics, sessions with active professionals, and technical visits to establishments like JW Marriott, enabling you to test your knowledge in real-world contexts.

The program is structured to immerse you in the business reality of the F&B sector, combining in-person classes, case analysis, simulations, and a final project linked to a real business challenge. It also includes direct collaboration with companies such as NH and Sade, ensuring a strong connection to the job market and a significant boost to your employability.

Upon completing the Master’s program, you will be equipped to take on managerial roles such as F&B Director, Restaurant Manager, Operations Manager, or Experience and Events Coordinator, contributing a global, operational, and results-driven perspective to any organization within the sector.

PRACTICAL INFORMATION

• Start date: January 2026
• Registration opens: June 2, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 18 available slots
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: January to June 2026
  • On-site classes: Monday to Thursday, 15:15 to 20:15 (CEST)
  • Internship period: July to October 2026
• Degree type: University of Mondragón’s Own Degree, taught by Basque Culinary Center
• Degree: Professional Master in Food & Beverage Management
• For enquiries and more information, click here

MASTER’S OBJECTIVES

• Develop leadership skills and strategic decision-making capabilities to manage teams, negotiate with suppliers, and implement KPIs aligned with profitability and operational efficiency.
• Optimize processes in environments such as organized foodservice, hotels, cruise lines, gastronomic retail, or catering, ensuring quality, standardization, and customer experience.
• Apply international trends in marketing, technological innovation, and sustainability to identify opportunities and differentiate value propositions in the F&B sector.
• Manage the financial dimension of gastronomic businesses through the analysis of cost breakdowns, budgets, balance sheets, and cash flows, applied to real-world operations.
• Incorporate sustainability as a strategic management pillar by using the Triple Bottom Line (TBL) approach to design responsible and competitive operations.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on strategic and operational roles in companies across the food and beverage sector, leading key areas such as operations, events, business development, or specialized consulting. Career paths may include:

Food & beverage management and corporate strategy

• Corporate F&B Director in hotel groups or restaurant chains.
• Head of Standardization and Continuous Improvement, overseeing operations across multiple business units.
• Product Development and Global Strategy Coordinator for F&B divisions.

Operational supervision and venue management

• F&B Supervisor, Manager, or Director in hotels, cruise lines, airports, or stadiums.
• Customer Experience and Service Quality Coordinator.
• Business Unit Manager focused on operational efficiency.

Gastronomic services and event management

• Head Waiter or Executive Chef with a strategic business approach.
• Events and Banqueting Manager in hotel chains or unique venues.
• Catering Director, managing logistics, production, and service delivery.

Financial management, procurement, and profitability

• F&B Procurement Director, responsible for purchasing and supplier relationships.
• F&B Asset Manager, focused on maximizing the profitability of gastronomic assets.
• Food Cost and Budget Coordinator, in charge of financial control for foodservice operations.

Strategic consulting and business expansion

• F&B Strategy Consultant for hotels, chains, or investment groups.
• Development and Expansion Director in the foodservice industry.
• Scaling Operations Specialist for gastronomic business models.

Collective catering and multi-site operations

• Executive in Institutional Catering (hospitals, universities, or large corporations).
• Area Manager, overseeing multiple venues under a single brand.
• Operations Coordinator in organized foodservice networks.

MEET OUR ALUMNI

Pedro Olocco
F&B Corporate, GAT Gestión

"Before pursuing the Master’s in F&B, I had over 20 years of experience in hospitality, from fine dining to managing franchises and award-winning restaurants. I felt the need to complement my background with a more strategic and global perspective. The Master’s provided me with a comprehensive vision of the industry—covering strategic, economic, and financial aspects—and helped me build key professional connections. Thanks to this, I now lead F&B operations at a tourism company, with a global vision that enables me to optimize food and beverage performance."

Victor Hernansaiz
F&B Analyst, MELIÁ Hotels

"After 8 years working as a chef, I decided to take the next step toward management. Following a program in Kitchen Management and a position as Head of Purchasing at Escribà Patisserie, I found in the F&B Master the perfect opportunity to continue progressing professionally. The program broadened my understanding of F&B leadership, especially in all-inclusive resort settings, where I interned at Paradisus in Riviera Maya. This experience led me to pursue an MBA in Big Data & Hotel Performance, and I now serve as Global Food & Beverage Analyst for Meliá."

Beatriz del Río
Deputy to Corporate F&B Director, Southern Europe, NH Hotels

"Five years ago, after managing resort hotels in Jamaica and the Canary Islands, I felt it was time to advance my career. I took a big personal risk: pausing my professional path for nine months to deepen my knowledge in F&B. The Master’s transformed my life—NH Hotel Group offered me internships in Madrid and Lisbon, and thanks to that experience, I now work in the Corporate F&B department for Southern Europe."

Melodi Bermejo
Founder and Director, MINABLE Catering

"Before the Master’s, I was working in mid-level management and front-of-house roles in Salamanca, also contributing as a lecturer. I aimed to move into a leadership position. The Master’s offered me a learning environment surrounded by professionals passionate about gastronomy and strategic management. Although challenging at first, I soon realized how my prior experience helped me apply every tool and concept provided. After completing the program, I did my internship with a hotel group and advanced from Restaurant Manager to Executive F&B Assistant in Madrid. Today, I run my own catering business, MINABLE, with a strong focus on food styling and a distinctive approach that prioritizes vegetarian options and dietary-specific needs."

10+1 Reasons

WHY CHOOSE THIS MASTER’S PROGRAM

Program

TARGET AUDIENCE

The Master in Food & Beverage Management is designed for professionals aiming to specialise in the restaurant and foodservice sector, and develop advanced competences in operational management, leadership, and strategic decision-making. Through applied training, this Master enables participants to acquire strategic and operational tools to stand out in the field of F&B management.

This Master’s program is for:

• F&B professionals with experience in hotels, cruise lines, events, organized foodservice, or institutional catering, who want to take on greater responsibilities in management and operations.
• Front-of-house and kitchen managers seeking to transition into leadership roles, lead teams, design gastronomic offerings, and implement profitability- and quality-oriented management models.
• Consultants and advisors aiming to expand their skill set in integrated F&B management, with a focus on negotiation, strategic planning, sustainability, and financial control.
• Executives from other areas such as marketing, operations, procurement, or HR, who wish to specialize in the food and beverage sector and contribute with a strategic vision.
• Graduates in management, tourism, gastronomy, hospitality, or related fields, who want to build a career in the restaurant and foodservice industries.

Throughout the Master’s program, participants will be able to apply the knowledge acquired in:

• Restaurant chains and organized foodservice companies, leading operations and managing teams with a focus on profitability and standardization.
• Hotels, resorts, and cruise lines, designing and delivering comprehensive gastronomic experiences as part of the F&B leadership team.
• Catering companies, institutional food services, and large-scale events, managing logistics and operations in contexts such as hospitals or universities.
• Consulting firms, investment groups, or specialized agencies, advising on operational strategy, expansion, and profitability control.
• Entrepreneurial ventures in the foodservice sector, applying sustainable models, emerging technologies, and innovative value propositions.

Additional requirements: A minimum of 2 to 3 years of professional experience in the F&B sector—particularly in leadership, coordination, or team management roles—is recommended.

Not sure if your profile fits?

If your background or experience is not listed and you are interested in this Master’s program, contact us to evaluate your case and provide personalized guidance.

PROGRAM

Module I: Hospitality Environment

• “The Food Service Industry”
• Hospitality and food service environments
• Ownership and management models
• Applied sustainability

Module II: Strategic Planning, Management, and Leadership

• Strategic planning, management, and leadership
• Strategic marketing in catering / Industry trends / Market analysis and segmentation
• Business Plans, Strategic Plans, Marketing, Communication and Sales Plans, Infrastructure and Operations Plans
• Product and service design / Applied creativity and innovation / Customer Experience Management (UX / CX)
• Gastronomic offering planning and menu design
• Project management

Module III: Operations / Logistics Management

• Operational marketing and sales
• Catering business models
• Procurement, food production, and service management
• MICE / BBC event management
• Infrastructure and maintenance management
• Beverage management
• Quality management / Nutrition and hygiene / International gastronomy
• Customer service and conflict resolution
• Digital transformation

Module IV: Economic-Financial Management

• Management systems / Analytical accounting (USALI / USARI)
• Revenue / Yield Management
• Food cost sheets and technical documentation
• Budgeting / Cost control / Treasury / KPIs

Module V: People Management and Skills

• Staffing and shift management
• Recruitment, compensation, motivation, and career development
• Leadership, negotiation, time management
• Personal branding

Module VI: Final Master’s Project

The final project is an individual assignment aimed at applying the knowledge acquired during the program. Participants will design and innovate food and beverage experiences to address real-world challenges in hospitality business models.

Module VII: Curricular Internships

Internships take place in both national and international companies. You will be guided by the academic coordinator to evaluate and align options with your goals. These internships require three months of full-time dedication. Senior profiles may validate prior experience.

Example host companies and organizations include:

• Meliá
• Marriott
• NH
• Paradores
• Iberostar
• Barceló
• Hilton
• Independent hotels

Calendar

• Academic period: from January to June 2026
  • In-person classes: Monday to Thursday, from 15:15 to 20:15h (CEST)
  • Internship period: from July to October 2026 (3 months)

Methodology

The Master in Food & Beverage Management is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach enables you to acquire fundamental skills and advance towards specialised applications. The curriculum is structured in progressive phases, integrating theoretical classes with practical activities and real-world projects.

Key elements

• Masterclasses and conceptual presentations, led by experts in operations, strategy, finance, customer experience, and sustainability applied to the F&B sector.
• Case studies with debate and strategic analysis to understand the complexity of hospitality management and make decisions aligned with profitability, efficiency, and differentiation goals.
• Practical challenges and problem-solving dynamics, allowing you to apply decision-making, team leadership, and operational planning skills in real-world contexts.
• Gastronomic activities: concept development workshops, F&B offer design, themed tastings, and sensory sessions to reinforce the connection between product, experience, and business strategy.
• Masterclasses with industry leaders, exploring trends, innovative models, and success stories in organised foodservice, hotel management, international expansion, and digital transformation.
• Simulations and real-environment practices, recreating daily operational scenarios in F&B businesses to foster immediate professional readiness.

Learning Journeys

During the Master’s program, you will participate in learning journeys focused on direct observation and analysis of real operations in top-tier F&B companies. These experiences will allow you to understand internal processes, workflows, and strategic decisions across different business models.

You will interact with industry professionals, learn how supply chains function, and compare classroom knowledge with real-world business situations. In previous editions, participants visited hospitality groups such as Meliá, Vincci, and NH Hotels, among other industry benchmarks.

Master's Final Project

• Project applied to a real industry challenge.
• Support from specialised tutors.
• Presentation in front of a panel of experts.

Curricular Internships

You will apply your knowledge and gain relevant experience for your professional career. Throughout the process, we will manage your internship according to your profile and the available opportunities.

You will receive an informative session and personalised guidance with the program coordinator to evaluate options and adjust expectations. It is essential to consider your current situation and career goals, as internships require three months of full-time commitment, with the possibility of extension. If you have a senior profile, previous experience may be validated.

Teachers and guests

TEACHING STAFF

The Master in Food & Beverage Management has a teaching staff composed of professionals in restaurant operations, strategic development, and F&B management. This team combines academic expertise with a practical approach, bringing together experts and lecturers from the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the sector.

MASTER’S COORDINATORS

Eduardo Serrano – Hotel and Restaurant Group Director
MBA in Business Management and expert in strategic planning and creative thinking. With over 30 years of experience in the leisure, tourism, hotel, and restaurant sectors, he has worked as an entrepreneur, executive, consultant, and researcher at national and international levels. He currently serves as President of AIDABE (Ibero-American Association of Food & Beverage Directors).

Xabier Iturralde – Hospitality Services Director
Trained in Labor Relations and Human Resources (UPV), with a postgraduate degree in Hospitality Services Management from London South Bank University. He has led teams in restaurants such as Ametsa (Arzak Group), Eneko Basque Kitchen, and Clos, and has worked on digitalization and consultancy projects at Beher Franquicias and Food and Beverage Studio, with a focus on innovation and operational management.

MAIN TEAM

• Izaskun Zurbitu. Master’s in Marketing from Johns Hopkins University (USA), with experience at McKinsey and the Wine Promotion Department at ICEX. Brings a strategic vision of the international agri-food market.
• Constanza Díaz. Has worked in strategic consulting and at the University of Deusto, leading national and European projects in innovation, entrepreneurship, and business competitiveness.
• Pablo Hernández. Over 10 years of experience in HR for the hospitality industry. Former Corporate Talent Director at Castilla Termal Hotels and Business Unit Manager at McDonald’s.
• Alberto Rodríguez. Former Executive Chef in Asia with the Aqua Group and in 5* GL hotels such as Villamagna (Madrid) and The Peninsula (Beijing). Also worked at Tickets and El Invernadero (Rodrigo de la Calle).

GUEST LECTURERS & COLLABORATORS

The Master also includes the participation of leading organisations and renowned experts from industry and academia, who contribute cutting-edge insights. The teaching team evolves each edition to offer the best combination of specialised knowledge and innovative perspectives.

• Eloy Pons – Purchasing & Catering Director, Aspro Parks.
• Segundo López – Co-founder of NH and Director of Operations in Portugal.
• Juan Miguel Aroni – General Manager, SSP Gran Canaria.
• Sandra Hernández – Quality Director, Meliá (Luxury segment).
• Alicia Chavero – Consultant specialised in strategic design and customer experience.
• Jorge Navarro – Founder of TOB, gastronomic marketing consultancy.
• Emilio Suero – Vice President of F&B and Operations, NH Hotel Group.

Fees / Grants

Total Master's fee: €11.690

Payment options:

• €150 upon application (fully refundable in case of non-admission).
• 2.885 € upon admission confirmation as a reservation fee.
• The remaining amount will be paid in three installments of 2.885 € each in january, march, and may 2025.

The tuition fee includes:

• Academic materials.
• Access to the online learning platform.
• Seminars and masterclasses by experts.
• Educational visits (destination transportation, visit arrangements, accommodation, and breakfast).
• Personalized management of curricular internships.
• Graduation ceremony.
• Access to over 5,000 references in the Faculty Library.
• Issuance and delivery of the degree.
• Enrollment in the alumni service for Basque Culinary Center graduates: Bculinary Alumni.

Admission

The Master in Food & Beverage Management has a structured admission process that ensures candidates possess the academic background and competencies needed to successfully complete a demanding program.

This Master’s is open to professionals with a university degree, as well as those who, without holding a formal degree, can demonstrate relevant experience in the field.

The Basque Culinary Center’s admission process has two main objectives:

• Ensure that candidates have the academic level and personal skills necessary to succeed in an innovative and practical study plan.
• Confirm that the Master’s program meets the candidates’ training needs and professional goals.

1. Registration

Register online and pay the application fee of €150 (refundable if not admitted).

Complete the motivation questionnaire, which allows us to better understand your profile and interest in the program. You’ll need to have the following documents ready:

• Updated Curriculum Vitae
• 1 passport-sized photo
• Copy of ID or passport
• Motivation letter with a brief description of your idea or project in gastronomy
• Academic transcript or certificate (diploma, records, or equivalent)

2. Evaluation of Profile and Competencies

Take part in an online personal interview with the Master’s Coordinator — an opportunity to present your goals, resolve doubts, and explore whether the program is a good fit for you.

Both the submitted documentation and the interview outcome will be considered.

You will receive the admission decision along with the next steps.

3. Admission and Seat Reservation

If admitted, you must pay 25% of the total tuition fee within the specified period to reserve your seat.

4. Notice for International Students

If you are a student from a non-Schengen country and your program lasts more than 90 days, you must apply for a LONG-TERM STUDENT VISA to reside legally in Spain.

The Faculty will provide the required documents for visa application once your seat is confirmed.

Additionally, you are responsible for meeting the rest of the requirements set by the Spanish Embassy in your country. You can consult the full process in the pre-travel procedures section.

Basque Culinary Center will provide the following academic documents required for your visa application:

• Official enrollment certificate, signed and stamped by Basque Culinary Center
• Official study program, stamped by Basque Culinary Center
• Official academic calendar, stamped by Basque Culinary Center

For inquiries and more information: cursos@bculinary.com

Accommodation

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

Sport service

Cost of living info

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