Zurich San Sebastián Marathon: Dates, Tickets & Venue (San Sebastián)

A Late-Autumn Race on a Flat Bay

The date is November 22, 2026. That puts the 47th Zurich Donostia San Sebastián Marathon at the tail end of the European autumn season, when the summer beach crowds have gone home.

This is one of Spain’s oldest and most respected marathons. Its reputation comes down to one thing above all: the course is flat. It runs low along the coast and through the city’s grid of streets, with no mountain passes to climb, so it pulls in runners chasing a personal best as well as first-timers.

You’ll see two names for the city. San Sebastián is the Spanish one and Donostia is the Basque one. Signs, the race’s official name and the shouts from the pavement use both.

The Course: Sea Wall, River and Grid

The route keeps you close to sea level the whole way. Expect long, straight stretches past the curve of La Concha bay, with the green hump of Isla Santa Clara sitting in the water. You also pass the wide streets of the 19th-century centre and run alongside the Urumea river, where it meets the Atlantic.

Flat does not mean easy. The open waterfront sections can catch a wind off the Bay of Biscay, so work out where you’ll tuck in behind other runners.

Start and finish have traditionally been in the Anoeta sports area, south of the centre. Confirm the venue, start time and full course map on the official site before you book travel.

Tickets, Registration and the Race Pack

For a marathon, a “ticket” means a race entry. Registration goes through the official Zurich San Sebastián Marathon website, which also posts entry conditions, cut-off times and current fees. Prices aren’t printed here, because they change. Check the official site.

Things to check on the official page before you travel:

• Where and when race-pack pickup happens, and what ID to bring
• Whether you need a medical certificate (rules vary for non-Spanish runners)
• Bag drop location and the transport plan on race morning
• Course time limits and where the sweep vehicle runs

Watching costs nothing. Spectators simply line the route.

November on the Bay of Biscay

This is a green, Atlantic city, and late November is cool and often damp. Run dressed for rain and you won’t be caught out.

Pack a throwaway layer for the start and a waterproof for afterwards. Bring dry clothes you can change into quickly at bag drop. The sea air feels colder than the thermometer once you stop moving.

Daylight is short at this time of year. The upside is that the city is back to its everyday rhythm, without the August crush on the promenade.

Getting to Donostia

San Sebastián is compact, and most of it is walkable from the race area. Getting into town takes more planning.

• San Sebastián airport sits in Hondarribia, east along the coast. It’s small, with mostly domestic flights via Madrid and Barcelona.
• Bilbao airport has far more international routes. Direct coaches run to San Sebastián in about an hour and a quarter.
• Biarritz airport in France is another option, crossing the border via Hendaye.
• By rail, Renfe trains arrive at Donostia’s Estación del Norte, by the Urumea. The Euskotren “Topo” line links the city with Hendaye on the French border.

Hotels in a city this size fill up fast on race weekend. Book as soon as you’ve registered. The Gros and Amara neighbourhoods are practical bases: both are flat and well connected.

Pintxos After the Finish Line

San Sebastián is where your race-day refuelling gets serious. The Parte Vieja (Old Town) is a tight grid of narrow streets just behind the harbour. Its bars line their counters with pintxos: small bites on bread, held together with a cocktail stick.

The Gros neighbourhood, across the river near Zurriola beach, has its own bar crawl and is usually less hectic than the old town. Either way, the evening after a marathon here turns into a slow wander from one counter to the next.

Cheering and Eating the Donostia Way

On the course. Spectators mostly gather along the promenade at La Concha and in the city-centre streets. That’s where the energy is. Basque cheers sound different: listen for “Aupa!” (come on!) and “Animo!”, and “Zorionak” (congratulations) at the finish. Shouting them yourself goes down well.

In the pintxo bars. Walk up to the counter, catch the bartender’s eye and point or ask. Many bars also have a chalkboard of hot pintxos cooked to order, which are worth asking about. Have one or two bites and a small drink, then move on. Hopping from bar to bar is the custom, not settling in.

Paying. Many bars let you keep a mental tally and settle up as you leave, telling them what you had. Cards are widely accepted, but carry a little cash for smaller places. Tipping is modest: rounding up or leaving small change is normal.

Timing your meals. Spaniards eat late. Lunch runs well into the afternoon and dinner rarely starts before 9pm, so the bars fill on that schedule. If you need food straight after the race, the pintxo bars are your best bet, since kitchens often close between services.

Getting around on race day. Expect road closures along the course. Walk or use the local Dbus city buses, and check the official site for diversions.