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23/06/2026
A cooling end to the meal: yoghurt cake with pistachios and pomegranates.
During the first weeks of Moro, so much effort and creativity had gone into the weekly changing starters and mains that our desserts were a bit thin on the ground. We had the chocolate and apricot tart, Spanish cheeses, homemade yoghurt with rose petal jam and pistachios, and a walnut, lemon and cardamom cake, but we needed more.
Samuel and I loved browsing £1 bookshops for inspiration and picked up Nouhad Boulos-Guillaume’s vegetarian cookbook, A Lebanese Harvest. One of our chefs at the time, Lisa Armour Brown (granddaughter of Patience Gray, author of Honey from a W**d), spotted a recipe for a yoghurt cake.
As we were making 20 litres of yoghurt daily at Moro, it felt like the perfect dessert. And it was.
In 29 years, we’ve probably made more than 10,500 yoghurt cakes. Not bad for a £1 bookshop find.
There’s also a lovely piece by Hester van Hensbergen revisiting the classic Moro yoghurt cake.
20/06/2026
The Road to Thirty continues…
For the next instalment of our Sunday Lunch Club: Alumni Series, we’re delighted to welcome back Moro alumnus on Sunday 12th July. Since his time in our kitchen, Ollie has gone on to co-found , one of London’s most influential dining spaces, and more recently .restaurant, his acclaimed Mexican seafood restaurant in Fitzrovia.
Expect dishes such as Maldon oysters with rasurado and petrolio, wood-roasted cuttlefish with yellow miso mole, and Mangalitza carnitas served with warm corn tortillas and vibrant house-made salsas.
Join us between 12.30 pm and 3 pm, with seating available throughout the afternoon. Tickets are £65 per person plus service, and include a welcome drink and feasting menu. Now available via the link in our bio.
17/06/2026
Our first Sunday Lunch Club — Alumni Series.
A long table, generous plates, good bottles and even better company.
Thank you to everyone who joined us, and especially to and his team, who cooked with such warmth and generosity. From jamón ibérico and melon, and fried courgette flowers with whipped feta, to crab ‘brik’ spaghettini, charcoal-grilled lamb and to finish, it was a feast to remember.
It was a pleasure to welcome old friends and new faces alike, sharing food, stories and a Sunday afternoon around the table.
Next up in the alumni series of events, we’re delighted to welcome of and .restaurant on Sunday 12th July.
Tickets will be released on Saturday 20th June.
We’re already looking forward to the next one, where Mexican influences will shape a menu that’s every bit as generous, seasonal and memorable.
12/06/2026
Warka pastry with sheep labneh, broad bean and sweet herb salad. A new one for the warmer months. Warka is a crisp, paper-thin pastry from North Africa similar to phyllo, traditionally used to make brik (stuffed parcels) or the classic Moroccan Bisteeya (sweet, spiced pigeon pie). We first read about it in Claudia Roden’s A Book of Middle Eastern Food and were intrigued, but the technique seemed complicated. We were lucky enough to see it being made in the kitchens of La Mamounia Hotel in Marrakech. Back at Moro, warka is used for one of our signature dishes, crab brik, but here we simply deep fry the sheets as a vehicle for scooping up the sweet yoghurt cheese, broad beans and tarragon and have such a delicate, unique texture.
07/06/2026
These sweet, smoky little piquillo peppers from Llodosa in Navarro are stuffed with morcilla, sweet onions and cinnamon. We also make a sauce from the peppers with lemon thyme and a splash of sweet vinegar to enhance the flavour of the piquillo. And to garnish, garlic scapes. We source our scapes from the Isle of Wight Garlic Farm. The season is super short - about a month, when the flower stem that sprouts from the centre of the bulb is cut off so all the energy goes back into the bulb. Traditionally in Spain scapes or ‘ajetes’ are added to revueltos (scrambled egg) along with prawns or Jamon. This is Moro’s celebration!
05/06/2026
The poetry of service: a well-rehearsed dance between front of house and back of house. Always wonderful to watch unfold, but most especially on the first warm days of summer.
04/06/2026
June’s menu.
The first fresh notes of spring and summer - garlic scapes, broad beans, sweet herbs, grilled asparagus and more. The more green the better, we say. Plus, gazpacho for the heatwave, and charcoal grilled sea bass for the wetter days (while the weather decides on its mood). We’ve played with stuffed peppers and warka pastry (more on that later), and paired wood roasted cod with gently braised butterhead lettuce, peas and potatoes. Exactly the sorts of things we crave when the weather shifts and nights grow longer. Now on, until we change again for the full summer.
01/06/2026
Welcome & .restaurant to Exmouth Market! A wonderful addition to the Clerkenwell community. The best veal chop we’ve ever had and so many delicious things! ❤️❤️
19/05/2026
The bar at Moro is one of London’s best-kept secrets. Perch at the counter on Exmouth Market, order from the tapas menu or the à la carte.
Right now that means things like Kakavia, a Cretan fisherman’s soup with lemon and olive oil, sitting alongside a radish, orange blossom and mint salad with white cheese toast. Bright, generous, exactly what a Tuesday (or any other night!) should taste like.
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.
