Moro

When Sam and Samantha Clark opened Moro back in 1997 it made headlines as a pulsating Moorish innovator, and more than 20 years down the line it’s lost none of its seductive allure for a mixed crowd of Clerkenwell creatives, tourists and inquisitive diners.

A zinc-topped bar and crammed pavement tables ensure that the high-decibel show keeps rocking, although nothing can surpass the sheer palate-tingling excitement of Moro’s brilliant and deceptively simple fusion of earthy Spanish and North African food.

It’s all about intoxicating spicing, fine ingredients and subtly matched but forceful flavours, from pan-fried calf’s liver with caçik, currants and walnuts to mixed vegetable mezze or char-grilled turbot with spinach and a melange of braised tomato, muscatel raisins and pine nuts. 

The wood-fired oven works its magic on chicken, pork belly and grey mullet (perhaps served with prawn and seaweed ‘fideous’), while the charcoal grill blasts out the likes of lamb with fattoush salad, tahini sauce and red chilli or pork belly with pistou, ‘angel hair’ potatoes and watercress. To finish, everyone drools over the luscious Malaga raisin ice cream, although the delectable yoghurt cake with pistachios and pomegranate is also worth a punt.

If you’re feeling really casual and laid-back, however, we suggest heading to the bar for plates of Syrian-style lentils, patatas bravas with allioli and other irresistible tapas hits. The back-packing wine list shows the same geographical allegiances as the menu, but also note the serious slate of sherries. In short, Moro delivers “quality and service every time” at prices that are never intimidating.   

Moro in Clerkenwell has been a London dining institution since 1997, founded by husband-and-wife duo Sam and Samantha Clark. The acclaimed restaurant takes its inspiration from the rich cooking traditions of Spain and North Africa, particularly those shaped during the 700-year Moorish occupation of Spain. The result is a menu that blends bold, aromatic flavours with Mediterranean warmth, creating an unforgettable experience for any occasion.

The restaurant itself has an eclectic, buzzy atmosphere with a zinc-topped open bar, pavement seating for summer evenings, and striking green-and-white statement walls that set the tone for its lively yet intimate ambience. Inside, the warm glow and relaxed, cosmopolitan style make it an inviting space for everything from date nights and celebrations to casual meals with friends or colleagues.

Menus showcase the creativity of the Clarks and their team, with seasonal dishes that regularly change. Expect starters such as ajo blanco (a chilled almond gazpacho with white peaches, sherry vinegar and lemon thyme), seafood brik with crab, prawns, squid, coriander and harissa, or black rice with cuttlefish, squid ink, preserved lemon and alioli. Mains might include charcoal-grilled lamb with saffron pilaf, roast tomatoes, lemon labneh, onion, parsley and sumac salad, and wood-roasted pork with patatas aliñadas, roast beetroot and churrasco sauce.

There is also a tapas menu, available at the bar or on the terrace and perfect for sharing, featuring crispy chickpeas, marinated olives, jamon iberico, beetroot borani with feta and walnuts, and more.

More recently, Moro has added a Sunday Lunch Club, which lines up sharing starters, Sunday roasts cooked in the wood oven, and desserts, for a set price. Roasts include Segovian suckling pig, Pyrenean milk-fed lamb, Galician beef and Sutton Hoo chicken.

The drinks list complements the food with cocktails, wines, spirits, and a thoughtful range of teas and coffees. Blending Spanish flair with North African spice, Moro remains one of London’s most exciting restaurants, perfect for special occasions, group dining, or simply enjoying some of the capital’s finest fusion cooking.