Gaztelugatxe Reserve

Getaria – Ratón de Getaria

Hondarribia – Cabo Higuer

San Sebastián – Isla de Santa Clara

Zumaia – Flysch de Zumaia

The Basque coast is a culinary heavyweight, from txangurro spider crab and bacalao al pil-pil to marmitako tuna stew and endless pintxos. Local ingredients and simple coastal preparation let the pure Basque flavours shine through in every seafood meal. Local ingredients and simple coastal preparation let the pure Spanish flavours shine through in every seafood meal, best enjoyed with regional wine after a day in the water.

Hotel Txorrota

Hotel Zumaia

Hotel de Londres

Hotel Jauregui

The Basque coast combines lush kelp forests, steep cliffs and unique underwater geology. The Gaztelugatxe reserve near Bermeo has walls and kelp with large groupers, lobsters and sea bass, while San Sebastián’s Isla de Santa Clara offers gentle macro for training. Zumaia’s flysch extends underwater as striking stratified rock for geology-minded divers, and Getaria’s Ratón pinnacle rises from 30 m with amberjack and seabream. Hondarribia’s Cabo Higuer adds deep gorgonian walls. Cool, clear Atlantic water and a strong food culture make Euskadi a distinctive northern destination. This region rewards careful planning and respects Spain’s marine-protection rules, offering rewarding diving across a wide range of experience levels through a long and varied season.

Basque Country (Euskadi)

Fly into Bilbao (BIO); dive centres operate from Bermeo, Zumaia, Getaria and San Sebastián, reached by short boat or shore entry along the coast.

Dive Sites in Basque Country (Euskadi)

Gaztelugatxe Reserve

Getaria – Ratón de Getaria

Hondarribia – Cabo Higuer

San Sebastián – Isla de Santa Clara

Zumaia – Flysch de Zumaia