Chef and trainer (Majorca, Spain)

Koldo Royo

What's included?

  • 2h HD video
  • 35 recipes 
  • 41 lessons
  • Recipe Book
  • Course Certificate
  • Audio: Spanish
  • CC: English, Spanish, Italian, French, German, Portuguese

Watch Intro Video

The basic knowledge to be able to make some of the most typical tapas, pinchos and small plates of Spanish cuisine with a simple and practical insight

Tapas, this cuisine in miniature, a form of cooking so characteristic and acclaimed in Spain that it has infinite followers around the world.  We have adapted this online course so that you can create your own pinchos and tapas bar in your house or restaurant.

Over 35 mini-bite recipes, some classics like the Gilda, the Marriage, pickles or even fried tapas,  not forgetting the famous stews like cod ajoarriero, tripe and also sauteed sweetbreads.  All of them with a practical insight so that you can adapt them to the space in which you are going to make these mini dishes. 

Koldo Royo, with his international experience and multitude of books published on tapas and pinchos, creates spectacular but simple and tasty pinchos. He will show us how to organise, prepare and serve all these pinchos, whether for serving at lunch or dinner.

Course curriculum

What you'll learn

The preparation, combination and completion of the tapas, pinchos and small plates that are the most characteristic of Spanish cuisine, such as gildas, cod ajoarriero or anchovies

In this online course you will learn to cook different mini dishes, some traditional and others, surprising creations in this “mini” format, so widely consumed in bars and restaurants throughout Spain: tapas.

You will learn to create an array of snacks, the preparation and organisation skills to be able to make more than 30 different tapas at home or in your restaurant.

You will learn the traditional and well-known techniques to assemble the tapas, the base sauces to top these pinchos and the finishing touches so that all these mini portions are colorful and attractive.

Who is it for?

This course is aimed at both foodies and professionals who want to learn how to make pinchos, tapas and small portions of traditional Spanish mini cuisine.

What you'll need

Equipment recommended for the recipes (they are not essential for the course):

  • Convection oven
  • Molds
  • Thermomix


Chef and trainer (Majorca, Spain)

Koldo Royo

Chef Koldo Royo likes to communicate through cooking, sharing knowledge, learning and teaching. These skills allow him to experience different aspects of cooking and hospitality throughout all the projects that he develops in Bon Gust Producciones, his gastronomic production company. He likes to use all media to share and pass on his experience because, with the language of each one of them, one can discover different facets of gastronomy: social media, TV, radio, written and online press, paper books or e-books. He has been passionate about cooking and everything about it since he was a child: he was almost born in a tapas bar in San Sebastián: Bar Antonio, belonging to his father. He was lucky enough to be able to train with great professionals in the sector, such as Juan Mari Arzak, Monsieur Dart or Luis Irizar. He has lived in countries as diverse as France and Mexico and, of course, he got to know the different cultural facets of various Spanish cities. When he returned to Spain, he opened his first restaurant as head chef: Restaurant Porto Pi, where he stayed for 3 years and was awarded a Michelin Star. In 1989 he opened his own restaurant (Restaurante Koldo Royo) with 1 Michelin Star, where he developed his dishes until 2009. From 2009 until now, Koldo Royo has dedicated himself exclusively to his gastronomic production company Bon Gust Producciones, through which he continues to edit his digital gastronomic magazine (created in 1996), and from which he offers different services such as cooking workshops, cookery demonstrations and ‘around the table’ dining experience. Alongside this, he founded the Association of Cooks Based in the Balearic Islands (ASCAIB), from where he likes to welcome and encourage all kitchen professionals who are working in the Balearic Islands.


5 star rating

Great teacher Koldo and his sympathy

Lara Y

I loved how he explains, his grace, his tricks, his anecdotes, his love and passion ... thank you ... some excellent advice ...

I loved how he explains, his grace, his tricks, his anecdotes, his love and passion ... thank you ... some excellent advice ...

Read Less
5 star rating


Melissa R

This course has filled me with a taste of life and joy. I loved the vitality and joy with which he shares his knowledge openly.

This course has filled me with a taste of life and joy. I loved the vitality and joy with which he shares his knowledge openly.

Read Less
5 star rating

Very Good!

Miyuki M

Variety of presentation and simple dishes.

Variety of presentation and simple dishes.

Read Less


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