Moro

Moro on Exmouth Market in Clerkenwell has served Spanish and North African cooking since 1997, a restaurant widely credited with shaping London's approach to Moorish and southern Mediterranean flavours over nearly three decades under chefs Sam and Sam Clark. The kitchen is built around a wood-burning oven and charcoal grill, used for signature dishes such as wood-roasted leg of lamb with moorish spices and yogurt and salt cod with chickpeas and piquillo peppers, alongside a well-regarded lemon posset with almond pastry for dessert. The dining room is simple and warm, with an open kitchen that lets the grill and oven remain visible from most tables, and a lively, conversational noise level typical of Exmouth Market's relaxed but polished dining scene. Moro's cookbooks, published by the Clarks over the years, have extended the restaurant's influence well beyond its Clerkenwell dining room into home kitchens across Britain. The wine list draws on Spain and the wider Mediterranean, chosen to complement the kitchen's spice-forward cooking style. À la carte pricing of £40–£55 per person positions Moro as a considered dinner destination rather than a casual weeknight stop, though the atmosphere remains relatively relaxed compared to more formal fine dining. Reservations are recommended, particularly for dinner, and can be made through moro.co.uk. The Exmouth Market location places Moro within a pedestrianised strip of independent restaurants and cafés in Clerkenwell, an easy stop for a full evening out without needing to travel elsewhere for a pre- or post-dinner drink.