The story
Moro is a Spanish and Mediterranean restaurant at 34-36 Exmouth Market, London EC1R 4QE, listed as Recommended by the Michelin Guide in 2026. Sam and Sam Clark opened it in spring 1997 and still run it together.
The Clarks worked at The Eagle in Farringdon and then at the River Café before opening Moro, after a camper van trip through Spain, Morocco and the Sahara. The cooking draws on Moorish flavours from Spain, North Africa and the Eastern Mediterranean. Sourdough is baked daily in the wood oven, a charcoal grill handles much of the rest, and the menu changes every three weeks.
The June 2026 menu opens with gazpacho with chopped egg and jamon, or Ortiz anchovies with braised chard, pine nuts and raisins. Among the mains are charcoal grilled sea bass with roast beetroot, asparagus and ajo blanco, and wood roasted pork with escalivada and almond alioli. Yoghurt cake with pistachios and pomegranate is a fixture at dessert, as is Malaga raisin ice cream with Pedro Ximenez sherry.
The Good Food Guide rates Moro "Good" for 2026 and describes a lively dining room with a noisy open kitchen and a zinc-topped bar. Pavement tables suit people-watching, and tapas are served at the bar or on the terrace. The all-Iberian wine list starts at £32 a bottle, and the menu suggests a glass to go with many dishes.
Recognition
Ambience
Details
History
When Sam and Samantha Clark opened Moro in 1997, it was an instant hit, seducing Londoners with its effervescent vibe and earthy Moorish cuisine. More than 25 years later, its pulling power and pizzazz are undiminished, although this pioneering 90s game-changer is now considered a mainstream classic. Moro has always put on a high-decibel show, whether you're people-watching from one of the pavement tables or soaking up the chatter and clatter of the dining room with its noisy open kitchen, zinc-topped bar and booming acoustics. The trade-off, of course, is the food. Heady spicing and sultry aromatic flavours weave their spell across a procession of seasonal ingredients-driven dishes. Wood-roasting and chargrilling are the star turns – from roast pork belly accompanied by peas, potatoes and anise with churrasco sauce to grilled sea bass with courgette salad (two ways), mint and chilli. Starters of pan-fried sweetbreads with preserved lemon and asparagus have plenty of oomph, while meat-free options might run to fresh morels with cherry tomatoes, white beans and sweet herbs. To conclude, few can resist the ever-present yoghurt cake with pistachios and pomegranate, but don’t discount the equally sought-after Malaga ice cream – or even a simple bowl of cherries in season. The fascinating all-Iberian wine list is stuffed with regional delights from £32.
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