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Campus WOB celebrates 26 years of being a basketball summer camp. NBA stars have been involved in the past.
This year, the San Estanislao de Kostka in Malaga will host the summer camp. It is one of the most valuable educational and sport projects in Europe.
Marcelinho Huertas & Queralt casas are on the list, while chef Miguel Palma will be contributing a culinary touch. This marks an important milestone as the project celebrates its quarter century.
Throughout its history, Campus WOB – to be held from 5 to 18 July in two shifts – has counted on the participation of international basketball legends such as Jason Kidd, Manu Ginóbili, Carmelo Anthony, James Worthy and Paul Pierce, as well as great national basketball stars, including Juancho Hernangómez, Laia Palau and Cristina Ouviña.
On a sporting level, Campus WOB Andalucía 2026 can already confirm its first stars: Marcelinho Huertas, MVP of the Endesa League and former NBA player, and Queralt Casas, one of the leading national basketball players.
The new location is in response to the growth of the camp. Founded in 1882 and belonging to the Loyola Foundation, the San Estanislao de Kostka School is one of the most iconic educational institutions in Andalucía. Throughout its more than 140 years of history, it has educated leading figures such as José Ortega y Gasset, Félix Revello de Toro, Manuel Altolaguirre and José Antonio Muñoz Rojas.
A five-minute stroll from the beach will enable the inclusion of healthy outdoor sports in an environment that is privileged. The location of the centre in Malaga makes it easy for families to get there and is convenient logistically. The layout of the venue allows for better access control, age-specific organisation and general well-being of participants. The address for more information and to book is
The 2026 edition represents a significant leap forward in catering thanks to the participation and expertise of chef Miguel Palma. He is the head of La Taberna de Mike Palmer a Michelin Guide recommended restaurant. Miguel Palma is in charge of the menu creation for the entire camp, which will include local products as well as adaptations for allergies and intolerances.
This change is more than a move, it’s a natural progression. We are making a decision to make this the best edition of our history after 25 years of growth.
