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26/10/2026
Charcoal grilled sea bass with steamed courgettes, lentils and a radish, olive and tarragon salad.
The sea bass is cooked over charcoal, which gives the fish a subtle smokey flavour. Alongside it, steamed courgettes dressed with lemon and olive oil and earthy lentils bring softness and comfort, balanced by a colourful, crunchy radish salad with olives and tarragon. A simple combination of smoky, earthy and fresh flavours.
23/10/2026
Christmas at Moro.
There’s a lot to love about this time of year. The dining room full of friends, family and colleagues, good food on the table, and a few more glasses of w**e than usual.
Our Christmas menu starts on 23 November, with a mix of old favourites and seasonal dishes made for sharing. It’s one of our favourite times of year, and we’re looking forward to welcoming you over the coming weeks.
For groups of nine or more, our festive menu is £75 per person, or £85 with a Spritz cocktail. For smaller groups, our à la carte menu will be available as usual.
Visit the link in our bio to book a table and explore our sample menus and spaces.
22/10/2026
In Season at Moro: Taramasalata with finger lime, ful and flatbread.
This is a plate built around contrast: the richness and saltiness of our homemade tarama alongside ful, the slow-cooked dried broad beans that are such a staple of Egyptian cooking. Ful has been eaten across Egypt for centuries, traditionally cooked slowly until the beans become soft and creamy, then dressed with olive oil, herbs and spices. Here, we serve it with Moro sourdough toast, lightly rubbed with garlic and finished with red onion and parsley. The finger lime from in Valencia via .london brings a final burst of acidity, cutting through the earthy ful and rich taramasalata and bringing all the elements together.
19/10/2026
Remelluri Reserva 2016, Rioja.
Remelluri’s history dates back to the 14th century, when monks established a monastery on the estate. In 1967, Jaime Rodríguez bought the property and helped establish it as one of Rioja’s early modern single vineyard estates. Today, his children Telmo and Amaia continue the estate’s focus on organic farming and expressing the character of the land.
The Reserva is predominantly Tempranillo, with Garnacha, Graciano and traditional white varieties including Viura and Malvasía. It spends around 16 to 17 months in oak before resting in the cellar for at least three years. Silky red fruit, earthy notes and sweet spice lead to fine grained tannins and a fresh, savoury finish. A w**e with a long history and a strong sense of place.
17/10/2026
The Sunday Lunch Club – Alumni Series returns for one final feast of 2026…
On Sunday 15 November, we’re delighted to welcome Tim Siadatan (Tim Siadatan) of Trullo Restaurant Padella back to Exmouth Market.
Having trained at Fifteen and St. John, Tim spent three formative years at Moro before going on to open Trullo and Padella, where his cooking celebrates Italian traditions, seasonal ingredients and bold, uncomplicated flavours.
For this final feast, Tim brings his Italian influences together with Moro’s wood-fired, Mediterranean and Moorish foundations.
Join us from 1pm for a family-style feast around shared tables. Tickets are £60pp plus service, including a welcome drink and the full menu.
A vegetarian alternative is available with advance notice. For dietary requirements, please email [email protected].
Tickets now available via the link in bio.
16/10/2026
Charcoal grilled marinated leg of lamb is a Moro classic, and one that’s always on the menu. The sides change with the seasons and this month, it is served with romero peppers, chanterelle mushrooms, and rosemary and anchovy butter. We marinate the lamb with garlic, cumin, smoked paprika, onion, olive oil and lemon and allow the flavours to mingle for 12-24 hours. The meat is then cooked over charcoal until beautifully charred on the outside and pink and tender within.
The accompaniments change throughout the year, following what’s in season and at their peak in the kitchen. This month, bright orange earthy chanterelles, sweet vermillion peppers, a spoonful of white beans and an umami anchovy, rosemary and paprika butter bring everything together.
The lamb is a classic. The seasons do the rest.
13/10/2026
New Menu day. A little glimpse into the kitchen.
08/10/2026
Pan fried cod cheeks with cucumber, sweet herbs and chilli. Inspired by the fresh, bright flavours of Turkish cooking, this dish brings together golden pan fried cod cheeks with cool cucumber, sweet herbs and chilli.
01/10/2026
October’s arrival brings with it the flavours of autumn: chanterelle mushrooms, beetroot and artichokes, now at their best. Also, the sharp tanginess of finger limes is a welcome accompaniment to our taramasalata, served with flatbread and ful.
And as summer’s bounty draws to a close, we enjoy a final flourish of courgettes, gently steamed and dressed with olive oil and lemon served with charcoal grilled seabass and radish, olive and tarragon salad - a final farewell of warmer days.
Richer, more warming dishes like grilled halloumi, shallots and date molasses as well as wood-roasted pork belly with wh**ky and pepper sauce find their place as cooler nights draw in.
30/09/2026
Mixed vegetable mezze.
Baba ghanoush, spiced labneh, Syrian lentils, autumn tabbouleh, pistachio sauce, olive and tomato salsa, caramelised marrow, chickpea purée, beetroot borani, crudités and flatbread.
Some dishes are made for sharing, and our mixed vegetable mezze is exactly that. A plate filled with colours, flavours and contrasting textures. Always served with flatbread for scooping up the smoky baba ghanoush or earthy Syrian lentils.
It’s how we love to eat at Moro: passed around, hands reaching in, plenty to go round.
29/09/2026
September is beginning to turn, but there’s still time for long lunches, late drinks and plates passed around in the last of the summer light.
We’ll be making the most of it while it lasts.
22/09/2026
Lunchtime at Moro.
A few plates for the table, and something to drink for the afternoon ahead.
19/09/2026
In Season at Moro: Pan fried pigeon breast with caramelised figs, cinnamon and crispy chickpeas
This dish celebrates the last of the summer’s figs, caramelised in butter until sweet and jammy.
We marinate the pigeon breasts in onion, cinnamon and pomegranate molasses then sear until pink, and serve with rocket and crispy chickpeas for crunch.
18/09/2026
As the autumnal glow sets in earlier each evening, the buzz of Exmouth Market is still very much felt within the walls of Moro. Whether it’s a meal in the dining room, drinks at the bar or the last light catching the terrace, this is where you want to be.
A different kind of glorious.
16/09/2026
September is shaping up to be a busy month at Moro, and this Sunday 20 September, our Sunday Lunch Club – Alumni Series returns, with Ellen Parr of joining us in the kitchen.
For one afternoon, Ellen will bring Lucky & Joy’s Asian influences to Exmouth Market: expect bold flavours, punchy spices and wood-fired cooking, brought together with Moro’s Mediterranean and Moorish foundations.
There are just a few seats left, so there’s still time to join us around the table.
Join us from 1pm for a family style feast around shared tables. Tickets are £60 per person plus service and include a welcome drink and the full feasting menu.
Tickets via the link in our bio.
11/09/2026
In Season at Moro: Wood-roasted chicken with autumn tabbouleh and pistachio sauce
The chicken is slow-reared at Sutton Hoo, giving it wonderful flavour and texture. We marinate it with smoked paprika, garlic, lemon & onions before roasting in the wood oven.
We all know the classic Lebanese tabbouleh, but we like to change its profile with the seasons. For our autumnal version, we use a combination of sultana and Muscat grapes with figs and plenty of mint and parsley before dressing with olive oil and verjuice, a juice made from young grapes, with a fruity flavour rather than the acidity of vinegar.
Our classic Moro pistachio sauce brings everything together, the dish is finished with pomegranate seeds and mint. A true Moro classic, and utterly delicious.
09/09/2026
Fried aubergines with spiced labneh, chilli and mint, Ortiz anchovies and crispbread
An absolute Moro classic. We first tasted this labneh lightly spiced with fenugreek in a Greek deli in Moscow Road, Queensway. We then added black onion seeds and fresh green chilli to make it our own. The aubergine salad was originally inspired by a trip to Sicily. The aubergines are fried until deep golden and soft, then drizzled with cab sav vinegar, fresh mint and chilli. And to finish, Ortiz anchovies from the Basque Country and crispbread.
Address
34-36 Exmouth Market
London
EC1R 4QE
To reach the Spanish restaurant and tapas bar in Exmouth Market, you can take several public transport options. The nearest tube station is Farringdon Station (Metropolitan, Hammersmith & City, and Circle Lines), which is about a 10-minute walk away. Alternatively, you can take buses that stop near Exmouth Market, including numbers 19, 55, and 243.
If you are driving to the area, be aware that it is located within London's congestion charging zone. There is limited street parking available around Exmouth Market but it is advisable to use a nearby car park such as Farringdon Station Car Park or Angel Car Park.
From whichever mode of transport you choose, once you arrive at Exmouth Market just follow the street until you find the restaurant.
Opening Hours
| Monday |
12pm - 3pm |
|
5pm - 12am |
| Tuesday |
12pm - 3pm |
|
5pm - 12am |
| Wednesday |
12pm - 3pm |
|
5pm - 12am |
| Thursday |
12pm - 3pm |
|
5pm - 12am |
| Friday |
12pm - 3pm |
|
5pm - 12am |
| Saturday |
12pm - 3pm |
|
5pm - 12am |
Alerts
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What people say
Spanish restaurants are known for their vibrant and bold flavors, and Moro in Exmouth Market, London is no exception. This award-winning Spanish restaurant and tapas bar has been serving up delicious Moorish cuisine since 1997.
What sets Moro apart from other Spanish restaurants is its unique history. The two owners, Sam and Sam Clark, embarked on a journey through Spain, Morocco, and the Sahara to discover the abundant flavors of the Southern Mediterranean. Their passion for these flavors is evident in every dish they serve at Moro.
The menu at Moro features a variety of dishes that showcase the best of Spanish cuisine. From small plates like grilled octopus with fennel and orange to larger dishes like slow-cooked lamb with chickpeas and harissa, there is something for everyone to enjoy. The ingredients used in each dish are fresh and locally sourced whenever possible.
In addition to its main restaurant, Moro also has a popular tapas bar called Morito right next door. And if you're in the Hackney Road area, be sure to check out their newest addition - Morito Hackney Road.
It's no surprise that Moro has won numerous awards over the years, including Time Out's Best New Restaurant in 1997 and BBC Good Food's Best Restaurant Award in 1998. In 2016, Sam and Sam were even recognized for their Outstanding Contribution to the Industry in the London Restaurant Festival Awards.
Overall, if you're looking for an authentic Spanish dining experience with bold flavors and fresh ingredients, look no further than Moro in Exmouth Market.
