The story
Moro began in 1997 with a simple premise: two cooks, Sam and Sam Clark, married and set off in a camper van through Spain, Morocco and the Sahara, learning, observing and tasting along the way. That journey shaped the restaurant they opened in spring 1997 on Exmouth Market, a street that has since become one of east London’s most desirable dining destinations.
The Clarks had already learned their craft at The Eagle in Farringdon and at the legendary River Café, where they worked with Ruth Rogers and Rose Gray. Those foundations are evident in the cooking at Moro: careful technique, seasonal ingredients, and a deep respect for the flavours of the Southern Mediterranean.
The menu changes every three weeks, but the kitchen’s character remains constant. Sourdough is baked daily in a wood oven, and a charcoal grill gives the food its distinctive, smoky edge. Dishes from the June 2026 menu include wood roasted pollo ajillo with confit garlic and bay mashed potato, charcoal grilled sea bass with roast beetroot and ajo blanco, and a mixed vegetable mezze with baba ghanoush, beetroot borani, and spiced labneh. The tapas menu, available at the bar or on the terrace, offers classics like patatas bravas, salt cod croquetas, and jamon iberico.
From the start, Moro made an impression. Time Out named it 1997’s best new restaurant, and in 1998 it won the BBC Good Food Best Restaurant Award. In 2016, Sam and Sam Clark received the Outstanding Contribution to the Industry award at the London Restaurant Festival Awards. More recently, the restaurant has been recognised by the Michelin Guide as a Recommended restaurant, a testament to its consistency and the enduring appeal of its Mediterranean cooking.
Sam and Sam – both named Samantha, introduced by friends – have run Moro together since the beginning. They have published several well-received cookbooks and, in 2010, opened Morito, a tapas bar right next door, followed by Morito Hackney Road in 2016. The restaurant remains a family-run operation, with a supportive kitchen environment where chefs can grow and learn.
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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