Presentation

NEXT EDITION: OCTOBER 28, 2025

ENROLL HERE (Enrollment open until October 15 or until all spots are filled)

Design unique gastronomic experiences and reshape the traveler’s perception.

In a context where tourism increasingly values authentic and meaningful experiences, the Master’s in Gastronomic Tourism Experience Management and Design prepares you to create, develop, and manage culinary tourism experiences that resonate with travelers’ emotions and expectations.

Based in Donostia–San Sebastián, one of the world’s most renowned gastronomic hubs, the program combines theory and practice through a learning by doing methodology. You will explore sustainable tourism models, circular economy strategies, and experiential marketing, while learning to conceptualize differentiated tourism proposals.

Through Learning Journeys, you’ll gain first-hand insight into reference destinations and projects such as the Goierri region (Basque Country), visit iconic markets like Ordizia, discover the artisanal Idiazabal cheese-making process, and interact with local producers.

This Master’s is designed for those who seek to specialize in a growing sector, contribute innovation to tourism management, and design memorable gastronomic experiences.

PRACTICAL INFORMATION

• Start date: October 28, 2025
• Registration deadline: October 15, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 20 available slots
• Blended learning 
• Location:  Basque Culinary Center
• Academic period: from October 28, 2025 to May 15, 2026
  • Online: from October 28, 2025 to February 26, 2026
    • Live classes: Thursdays at 19:00h (CEST)
  • On-campus: from March 9 to May 28, 2026
    • In-person classes: Monday to Thursday, 15:15–20:15h (CEST)
  • Internship period: from July to September 2026 (3 months)
• Type of degree: University-specific Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master in Management and Design of Gastronomy Tourism Experiences
• For enquiries and more information, click here

MASTER'S OBJECTIVES

• Understand the relationship between gastronomy and tourism, assessing how culinary destinations enhance regional competitiveness and impact local and global economies.
• Design and manage innovative gastronomic tourism experiences, creating differentiated products that generate value for both travelers and local ecosystems.
• Integrate sustainability and circular economy into tourism planning, applying responsible management models to preserve culinary heritage and minimize environmental impact.
• Analyze and segment tourist profiles using research tools and data analytics to personalize and optimize the visitor experience.
• Develop marketing and management skills in the gastronomic tourism sector, focusing on branding, destination positioning, and digital communication strategies.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across the gastronomy tourism value chain. Career paths may include:

Management and Leadership

• Director of gastronomic tourism destinations, leading strategic development and culinary positioning of regions.
• Manager of gastronomic tourism companies, designing innovative and sustainable business models.
• Project coordinator for public/private institutions with gastronomy-focused strategies.

Consulting and Advisory

• Consultant in gastronomic tourism: product design, experience innovation, marketing strategies.
• Advisor for tourism development programs in collaboration with governments and international organizations.

Events and Experience Design

• Event organizer for gastronomic festivals, tastings, and culinary fairs.
• Designer of premium gastronomic experiences for luxury tourism.
• Wine tourism manager in wineries, creating immersive wine-related activities.

Marketing and Communication

• Specialist in branding and tourism marketing, positioning destinations and culinary products globally.
• Commercialization consultant for tourism agencies and tour operators.

Operations and Customer Experience

• Experience manager in hotels/restaurants, curating gastronomic offerings to enhance guest satisfaction.
• Specialized guide in gastronomic tours, leading storytelling-based culinary visits.

HEAR FROM OUR ALUMNI

Inés de Artacho Sancho-Arroyo
PR Account Executive at Interface Tourism Spain

The Master allowed me to redirect my communication skills, share experiences with peers from different backgrounds, and refocus my career path.

Travelling to the Basque coast, La Rioja, and Catalonia gave me a unique insight into culinary tourism. One of my highlights was an olive oil tasting at a Catalan farmhouse – it helped me understand the deep connection between local roots and gastronomy.

Thanks to the Master, I now work at a PR agency specializing in tourism. It truly opened new professional opportunities for me.

Ibon Rodrigo Mata
Area of Enoturism at Juvé i Camps

"Our student group was diverse, enriching, and intellectually challenging. Working alongside professionals in marketing, journalism, design, tourism, and hospitality—from all over the world—expanded my worldview and critical thinking skills."

10+1 Reasons

WHY TAKE THIS MASTER'S PROGRAM

Program

TARGET AUDIENCE

The Master in Management and Design of Gastronomy Tourism Experiences is designed for professionals aiming to specialise in the creation, management and promotion of innovative gastronomic experiences. Through applied training, the program equipos participants with strategic and operational tools to stand out in the field of gastronomy tourism.

This Master’s program is for:

• Graduates in Tourism, Business Administration, Marketing, Communication, Advertising, Public Relations, and related fields who want to specialise in gastronomy tourism and develop their careers in this sector.
• Tourism professionals seeking to deepen their knowledge in the management of gastronomic and wine tourism experiences.
• Destination managers and technicians aiming to strengthen their territory’s gastronomic offer through the design of innovative and sustainable products.
• Consultants and advisors in tourism and gastronomy specialised in developing strategies and tourism products linked to gastronomy.
• Owners and managers of gastronomic businesses interested in diversifying their offer by incorporating distinctive gastronomic experiences.
• Entrepreneurs in the gastronomy sector looking to design and launch new products or services related to gastronomy tourism.
• Professionals in Business Administration, Marketing, Communication, Advertising, and Public Relations interested in the creation and promotion of innovative gastronomic experiences.

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

• Tourist destinations and specialised consultancies, developing strategies that position gastronomy as a key differentiating asset.
• Restaurant chains and hotels, designing and managing innovative gastronomic experiences.
• Gastronomic events and specialised agencies, creating fairs, festivals, and culinary experiences that reinforce destination identity.
• Wine and gastronomy tourism companies, managing visits, tastings, and experiences around local products and gastronomic heritage.
• Startups and innovation projects in gastronomy tourism, applying disruptive methodologies to create new experiences and business models.

Not sure if your profile fits?

If your academic background or professional experience is not listed above, contact us to evaluate your case and provide personalised guidance.

PROGRAM

Module 0: Sustainability and Circular Economy (online)

• Climate emergency and sustainability
• SDGs (Sustainable Development Goals)
• Circular economy
• Introduction to sustainable tourism
• Sustainable tourism strategy

Module I: Introduction to Gastronomy Tourism (online)

• Global landscape of the tourism sector
• Gastronomy tourism: conceptualisation, evolution, and trends
• Gastronomy tourism value chain in a tourism destination
• Case studies of destinations and gastronomy tourism companies

Module II: Strategic Planning of Gastronomy Tourism (online)

• Strategic planning: concept and need
• Diagnostic and planning tools
• Design of business models, products, services and customer experiences
• Management function
• Strategic planning vs. strategic marketing

Module III: Gaining an insight into the gastronomy tourist (online)

• Basics of demand and tourism segmentation
• Profiles of gastronomy tourists
• Reference studies on demand profiles in gastronomy tourism
• User experience of the gastronomy tourist
• Tools and methods to understand the gastronomy tourist
• Service culture: in pursuit of excellence

Module IV: Design of Gastronomy Tourism Products and Experiences (online)

• Concept of tourism experience
• Elements of a tourism experience
• Types of gastronomy tourism experiences
• Differentiation and specialisation as a strategy
• Step-by-step design of gastronomy tourism experiences
• Case studies of outstanding gastronomy tourism experiences

Module V: Gastronomy tourism marketing and branding (online)

• Fundamentals of tourism marketing
• Branding: gastronomy as a brand and positioning asset
• 360º communication and promotion strategies (online and offline)
• Commercialisation strategies
• Customer loyalty strategies

Module VI: Gastronomy Culture (online and presential)

• Gastronomy and the anthropology of food
• The ABCs of gastronomy
• Sensory analysis and introduction to tasting
• Gastronomic products and tastings
• Geography of flavour

Module VII: Gastronomy Destination Management (presential)

• Tourism systems, tourism intelligence, planning and management
• Institutional development models and public policies supporting enogastronomic tourism
• Tools and techniques for creating and managing gastronomy destinations
• Gastronomic events and activities to energise destinations
• Case studies: gastronomy destinations in Spain
• Case studies: international gastronomy destinations

Module VIII: Creation and Management of Gastronomy Tourism Businesses (presential)

• Tourism business management
• Gastronomy tourism as a business opportunity for agri-food producers and industries
• Gastronomy tourism as a business opportunity in the service sector
• Communication in gastronomy tourism

Module IX: Master’s Final Project

The project will be carried out individually, with the aim of putting into practice the knowledge acquired in the Master’s program by designing and innovating products and experiences in gastronomy tourism, addressing challenges related to the management, promotion and development of destinations and businesses.

Some orientative examples of types of projects:

• Strategic redesign of a local gastronomy tourism offer
• Development of a premium enogastronomic experience for an international audience

Module X: Curricular Internships in Companies

In this Master's , internships are carried out in both national and international companies. You will be advised by the coordinator to evaluate options and adjust expectations. It is important to bear in mind that internships require a full-time dedication of 3 months. If you have a senior profile, you will be able to validate previous experience.

Some examples of internship placements include:

• UNWTO (World Tourism Organization)
• World Food Travel Association
• Mater Iniciativa (Peru)
• Conservatorio de la Cultura Gastronómica Mexicana
• Plateselector
• Acción y Comunicación
• Bodega Marqués de Riscal
• La Rioja Turismo
• Basquetour (Basque Tourism Agency)
• Regulatory Council of the DDOOs Jerez-Xérez-Sherry, Manzanilla de Sanlúcar de Barrameda, and Vinagre de Jerez

Calendar

• Introduction to the learning platform: at the beginning of the academic period, you will have the possibility to familiarise yourself with the course methodology and the learning platform.
• Academic period: from October 28, 2025 to May 15, 2026
  • Online period: from October 28, 2025 to February 26, 2026 (4 months)
    • Live classes: Thursdays from 6:00 to 7:30 (CEST)
  • Campus-based Period: from March 9, 2026 to May 28, 2026 
    • On-site classes: Monday to Thursday, from 15:15 to 20:15h (CEST)
  • Internship Period: from July to September 2026 (3 months)
• Master’s Final Project Presentation: September 2026

*Some of the learning journeys, gastronomic activities, or guest sessions may be scheduled in the morning or on different days of the week as compared to the above-mentioned timings.

Methodology

The Master in Management and Design of Gastronomy Tourism Experiences is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental skills and progress towards specialized applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

This Master's Degree combines structured online training with a campus-based experience at Basque Culinary Center, enabling participants to gain both strategic and operational knowledge in the management and design of gastronomy tourism experiences.

Online Period

• Live classes with challenges, practical workshops and applied exercises in the design and commercialisation of gastronomic experiences.
• Exclusive audiovisual resources such as interviews, reports and demonstrations on gastronomy tourism strategies and success stories.
• Individual and group activities in interactive forums to foster analytical skills and creativity in experience development.
• Monitoring and tutoring focused on the practical application of knowledge to real projects in the sector.

Campus-Based Period

• Masterclasses and seminars given by experts in gastronomy tourism, destination marketing and experience management.
• Real case studies with discussion dynamics to analyse successful business models and sustainability strategies applied to the sector.
• Practical team activities and real-time challenges to develop skills in experience design, innovation, and market strategy.

Learning Journeys

A field immersion where participants explore benchmark gastronomy tourism destinations. Previous editions have included:

• Cataluña (Spain): Agrotourism projects such as Els Casals, innovation centres like Fundación Alicia, and cities like Girona and Barcelona.
• La Rioja (Spain): International wine tourism destination, with visits to wineries such as Gómez Cruzado and Marqués de Riscal.
• Basque Coast: Connection with the fishing sector in Getaria, visits to Txakoli wineries, and exploration of the Flysch of Zumaia.
• Goierri region (Basque Country): Interaction with local producers, traditional commerce, and emblematic markets such as Ordizia.

Curricular Internships

You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we will manage your internship in a personalised way, considering your profile and the available opportunities. You will also receive an informative session and personalised guidance with the coordinator to evaluate options and adjust expectations. It is important to consider your current situation and professional goals, as the internship requires a three-month full-time dedication, with the possibility of extension. If you have a senior profile, your previous experience may be validated.

Teachers and guests

TEACHING STAFF

The Master in Management and Design of Gastronomy Tourism Experiences has a teaching staff composed of specialised consultants, destination managers, event organisers and experience designers.

This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions.

              MASTER'S COORDINATOR 

David Mora.
Named one of the 150 most influential people in Spanish tourism for three consecutive years. He has worked in tourism since 1995 in various areas, including destination promotion, hospitality, training, and consultancy.

He holds a degree in Tourism Activities from the University of Deusto, a Tourism degree from Nebrija University, and a Master’s in Tourism Management from Bournemouth University.

He has directed tourism and hospitality programs at universities. As a consultant, he has developed numerous projects across Europe and Latin America. Since 2005, he has been working in gastronomy tourism development, is an auditor for Spain’s Wine Routes since 2007, and a regular speaker at international forums.

MAIN TEAM 

• Dr. Adela Balderas – Technical Coordinator of the Master's in Innovation and Restaurant Management. PhD in Business Administration, Executive MBA, and Master in Marketing. Research Fellow at the University of Oxford.
• Izaskun Zurbitu – Coordinator of the Business Area and lecturer-coach in innovation and gastronomic entrepreneurship at Basque Culinary Center.
• Yasser Ríos – Expert in food technology and design. MBA from Universitat Politècnica de Catalunya. Specialist in gastronomy innovation, critical thinking and technological development in the sector.

GUEST LECTURERS AND COLLABORATORS

The Master also integrates the participation of organisations, as well as recognised industry and academic experts, who bring an up-to-date perspective. The faculty evolves each edition to ensure the best combination of specialised knowledge and innovative viewpoints.

• Amora Carbajal – Director of Peru’s Commercial Office in the Benelux and Nordic countries. Promoter of gastronomy tourism and foreign investment.
• Damià Serrano – Director of Marketing and Experiences at the Catalan Tourist Board. Consultant for UNWTO and WTTC.
• Iñaki Gaztelumendi – Founder of Verne Tourism Experts and Technical Director of the UNWTO–Basque Culinary Center World Forum on Gastronomy Tourism.
• Manuel Romero – Director of DINAMIZA Asesores and co-founder of Wine Tourism School. Over 30 years of experience in gastronomy tourism.
• Eva Ballarín – Founder of HorecaSpeakers and director of HIP Congress. Researcher in hospitality trends.
• Diana Isac – CEO & Founder of Winerist LTD.
• Cristina Castellanos – Expert in culinary tourism and destination development.
• Roberta Garibaldi – Professor, international consultant and keynote speaker in gastronomy tourism.
• Jaume Marín – Expert in tourism marketing.
• Jaume Montanyà – General Manager at La Gastronómica.
• Lola Gómez – Manager of Clisol Turismo Agrícola.

Fees / Grants

Total Master's fee: €11,690

Payment options:

• €150 upon application (fully refundable in case of non-admission).
• €2.885 (25% of the total) upon confirmation of admission as a reservation fee.
• The remaining amount will be paid in 3 installments of €2.885 to be paid in the months of November, January, and March.

The tuition fee includes:

• Access to the online training platform.
• Learning journeys (transportation, visit management, accommodation, and breakfast).
• Masterclasses by guest experts.
• Management of curricular internships.
• Participation in other activities and events organized by Basque Culinary Center.
• Access to the more than 5,000 references in the Faculty Library.
• Issuance and delivery of the diploma.

Admission

ADMISSION PROCESS

The Master in Management and Design of Gastronomy Tourism Experiences has a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.

This Master’s program is designed for both professionals with a university degree and those who, without holding a formal degree, can demonstrate relevant experience in the field.

Basque Culinary Center’s admission system has two main objectives:

• To ensure that candidates have the academic level and personal skills necessary to successfully pass an innovative and demanding curriculum.
• To check that the master's degree meets the training needs and concerns of the candidates.

1. Registration

Register online here and pay the registration fee of €150 (refundable in case of not being admitted).

Complete the motivation questionnaire so we can learn more about your profile and interests. Please prepare the following documents:

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

2. Evaluation of Profile and Competencies

Participate in the online personal interview with the Master's Coordinator. This is an opportunity to get to know you better, clarify doubts and ask any questions you may have.

Both the documentation and the outcome of the interview will be evaluated.

You will be notified of the admission decision and the next steps to follow.

3. Admission and Seat Reservation

If admitted, you will need to pay 25% of the total tuition fee within the indicated period to reserve your seat.

4. Notice for International Students

Students from non-Schengen countries (check the list of countries) must apply for a LONG-TERM STUDENT VISA to legally reside in Spain for programs exceeding 90 days.

The Faculty will provide each student with the necessary academic documentation for visa processing once the seat reservation is confirmed.

Additionally, students must comply with all requirements specified by the Spanish Embassy in their country. You can check the full process in the pre-travel procedures section.

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

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

Students from European Union member countries, 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 the 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 notify that 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 Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.

Sport service

Cost of living info

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

Entertainment
Transport
The best way to move 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