Moro Review 2026: Spanish-Moorish Heritage on Exmouth Market | London Reviews

This Moro restaurant review by London Reviews is the most thorough independent assessment available of the iconic Spanish and North African restaurant that has defined Clerkenwell’s food culture for nearly thirty years. Founded by husband-and-wife team Sam and Samantha Clark in 1997, Moro remains one of London’s most celebrated and consistently busy dining destinations, and this review examines whether it deserves its enduring reputation in 2026.

Last updated: 5 May 2026 — Independently researched and written by the London Reviews editorial team. We do not accept payment from the businesses we review.

Looking for an honest Moro restaurant review? This is the most thorough independent assessment of Moro — an iconic Spanish, Moorish and North African restaurant at 34–36 Exmouth Market, Clerkenwell, London EC1R 4QE. Below we cover everything: location and transport, first impressions, food philosophy, menus and pricing, the wine list, what real diners say across TripAdvisor and Google, strengths and criticisms, who it suits best, comparisons to similar restaurants, and insider booking tips.

At a Glance: Moro Restaurant Factsheet

Introduction: A Pioneering London Institution

When Sam and Samantha Clark opened Moro in 1997, they did something remarkable: they created a restaurant that somehow felt both timeless and utterly contemporary, a place that would become woven into the fabric of London’s food culture. Nearly thirty years later, Moro remains one of the capital’s most sought-after tables, and deservedly so—though perhaps not for reasons one might initially expect.

Moro is not a restaurant that chases trends. It is not Michelin-starred, though one might assume it should be. It is not featured in glossy magazine spreads or on Instagram foodie feeds with the frequency of newer, flashier establishments. Yet Moro continues to pack every table, night after night, with a devoted clientele that includes everyone from serious food enthusiasts to casual diners who simply know they’ll have a good time.

The reason is straightforward: Moro is about integrity. The Clarks have built a restaurant based on a deep understanding of Spanish, Moorish, and North African cooking—a cuisine that draws its strength from centuries of cultural exchange, from the Moors’ 700-year occupation of Spain and the resulting fusion of Arabic and Iberian traditions. Their seminal 1998 cookbook, Moro: The Cookbook, was recognised with both the Time Out and BBC Good Food awards for Best New Restaurant, and it remains an era-defining work in British food writing, introducing home cooks to a vocabulary of flavours—warm spices, fiery sauces, slow-cooked earthy stews and delicate aromatics—that few British kitchens had properly explored before.

This review examines Moro in 2026: whether it maintains the standards that made it essential, where it excels, where it might be faltering, and whether a booking remains a worthwhile use of your time and money.

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Location and Getting There

Moro sits on Exmouth Market in Clerkenwell, a pedestrianised square that has become one of London’s most vibrant neighbourhood dining destinations. The market itself is lined with independent restaurants, bars, and cafés, making it an ideal place to arrive early for a pre-dinner drink or to linger afterwards with coffee or digestivo.

By Tube

Farringdon Station (Circle, District, Hammersmith & City, Metropolitan lines) is the closest, approximately 7 minutes’ walk via Turnmill Street and Exmouth Street. This is a major interchange station with excellent connections from all parts of London.

Angel Station (Northern line) is about 10 minutes’ walk via Upper Street and Exmouth Street, though you’ll pass through quieter streets and the walk is slightly longer.

By Bus

Multiple bus routes serve the area: routes 19, 38, 56, 63, and 341 stop near Exmouth Market or on Upper Street. Check TfL Journey Planner for the most convenient route from your starting point.

By Car and Parking

Street parking around Exmouth Market is limited, with pay-and-display bays on Exmouth Street and surrounding roads. The area is controlled parking zone, so arrive early or consider a minicab. Alternatively, there are several car parks nearby: Exmouth Market Car Park (directly under the market) and other paid lots in Clerkenwell.

The Neighbourhood

Exmouth Market has transformed significantly since Moro opened. The pedestrianised street is now one of London’s most animated neighbourhood destinations, with excellent wine bars, independent restaurants, and late-opening cafés. Morito (the Clarks’ sister tapas bar) sits next door, serving smaller plates of Moorish cuisine. Other notable neighbours include Spanish wine bars, Italian restaurants, and cocktail spots—making it easy to construct an evening around Moro if you arrive early or wish to extend the night.

The Clerkenwell area itself is home to numerous galleries, independent bookshops, and jewellery studios (a legacy of its historic watch and jewellery manufacturing heritage). Walking back towards your transport, you’ll pass through a neighbourhood that feels genuinely local—residential above, working below—rather than a tourist-focused destination.

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First Impressions and Atmosphere

Approaching Moro from Exmouth Market, you’ll notice the warm glow of the dining room, the visible bustle of activity inside, and the unmistakable smell of chargrilled food—a promising sign. The exterior is modest; there is nothing grand or ostentatious about the frontage. It is a proper neighbourhood restaurant that happens to be very good, not a monument to itself.

Once inside, you immediately understand why Moro has maintained its status. The dining room is warm, convivial, and genuinely busy in the best possible way. Tables are closely arranged—closer than some diners will be comfortable with—and the sound level is decidedly lively. This is not a restaurant for intimate whispered conversations; this is a room designed for conviviality and shared energy. The décor is understated: warm wood tones, hanging lights, exposed kitchen, and an open bar area where you can watch the activity.

The open kitchen is a focal point. You can see the wood-fired grill, the passes, the coordinated work of the brigade—and this creates an intangible sense of purpose and professionalism. There is no pretension here; service staff are friendly and knowledgeable without being fussy; the pace is brisk but not rushed.

The noise level is genuinely something to consider if you are sensitive to acoustic levels. Hardens’ assessment of “crowded and rowdy” is fair—this is not a quiet dining room, and it is not trying to be. If you want calm sophistication, this is not your restaurant. But if you want energy, genuine hospitality, and a room full of people clearly enjoying themselves, Moro delivers exactly that.

Overall vibe: Warm, convivial, and genuinely busy, with an open kitchen and a room designed for shared experience rather than hushed formality.

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The Kitchen: Sam Clark’s Culinary Philosophy

Sam Clark (Samuel Clark) is the co-founder and chef-patron of Moro, and his culinary vision has defined the restaurant since 1997. What is remarkable about Clark’s approach is not that it is revolutionary—it isn’t—but that it is so clear, so rooted in cultural understanding, and so consistently executed.

The Clarks’ philosophy is fundamentally about cultural fusion. They do not present Spanish food, Moorish food, or North African food as separate cuisines; rather, they explore the inevitable overlap and cross-pollination that occurred as these culinary traditions met and mingled. The result is a cooking vocabulary that, as they write in Moro: The Cookbook, fuses “Andalusian fire with Moorish spice.”

This approach explains much about Moro’s identity. It is not aiming to be “authentic” in any narrow sense; rather, it is trying to capture the spirit of a historical moment and geographical space where multiple traditions collided and created something new. A dish might combine Spanish chargrilling with Moroccan spicing; another might pair Portuguese cured fish with North African aromatics.

Sourcing is taken seriously. The Clarks work with suppliers who understand their vision—whether sourcing Iberian cured meats, North African spices, or seasonal vegetables from trusted farms. The wood-fired grill is not merely decorative; it is central to the cooking process, and the quality of ingredients speaks to a refusal to compromise on fundamentals.

The menu strategy is also worth noting: it is completely rewritten every three weeks in response to seasonal availability, with adjustments made daily based on what arrives that morning. This is a kitchen that is genuinely reactive to supply, not a kitchen that has designed a static menu and works backwards from it.

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The Menu: What to Expect

Moro operates on an à la carte basis, with no tasting menu option. The format is deliberately designed to give diners control: start with a selection of starters, move to mains, and finish with dessert, or order in any sequence that appeals to you.

Starters typically run the full gamut of Mediterranean small plates and composed dishes. You might find fresh seafood preparations, cured meats, vegetable dishes with spiced yoghurts or tahini dressings, or lighter courses that set the stage for mains. Many diners, especially on first visit, are tempted to order broadly across the starter section and share.

Signature starters that appear with regularity include wood-roasted aubergine with yoghurt and pomegranate (a showstopper: silky flesh, acidic brightness, almost Levantine in spirit); chargrilled artichoke with romesco sauce and almonds; and fresh pasta dishes that shift with season—perhaps stracci with wild mushrooms and dried cured meat, or filled pastas with Moorish spicing.

Mains are where the restaurant’s grilling mastery becomes evident. Wood-roasted lamb is a perennial feature, often cooked rare and finished with charring on the outside, served with almond sauce or spiced yoghurt and flatbread. Whole grilled fish—sea bass, bream, or market-dependent options—are handled beautifully: skin crisped, flesh moist, finished simply with oil, lemon, and perhaps a sprinkle of Moorish spice. There are also stewed preparations: slow-cooked lamb tagines, braised meats with dried fruit and spice, and other slow-roasted dishes that showcase the kitchen’s confidence in time-honoured techniques.

Vegetarian and vegan options are accommodated without feeling tokenistic—this is not a restaurant that reluctantly offers one vegetable dish; rather, the kitchen has genuine respect for plant-based cooking. Seasonal vegetables are treated with the same care as proteins: charred and finished with spiced oils, herbs, nuts, and bright acidic elements.

Bread comes to table—a staple of Mediterranean dining—and is used as a vehicle for finishing sauces and soaking up the residue of a plate. The kitchen understands this; bread is treated seriously, and many of the preparations are designed to be mopped up.

Desserts tend towards the straightforward: seasonal fruit preparations, spiced cakes with yoghurt, or Moorish-influenced sweet dishes. They are competent rather than elaborate, designed to conclude a meal rather than to showcase technical virtuosity. Most diners report satisfaction here, particularly when finishing with a glass of fortified wine or a digestivo.

A final note: the menu changes completely every three weeks, and daily adjustments are made. This is frustrating if you arrive with preconceived dish expectations, but it also means the restaurant is genuinely responsive to season and supply. This is the behaviour of a kitchen that cares.

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Wine, Sherry and Drinks

Moro’s wine programme is not merely functional; it is genuinely excellent and integral to the restaurant’s identity. In an era when many restaurants treat wine as an afterthought, Moro has invested deeply in building an all-Iberian list that pairs beautifully with its food.

The Wine List

The wine list is exclusively Iberian—Spanish and Portuguese—with 80+ selections ranging from approachable entry-level wines to serious collector bottles. Rather than attempt to cover the world, the restaurant has taken the smart approach of becoming expert in one region. This depth is rewarded: wines are well-sourced, fairly marked up (by London standards), and representative of diverse Spanish regions (Riojas, Ribera del Dueros, Catalan selections) and Portuguese estates.

The list starts at around £32 for a decent bottle and ranges upwards; most main-drinking bottles sit in the £40–£60 range, which is reasonable for a restaurant of Moro’s calibre and location.

Sherry: The Star

Where Moro truly excels is sherry. The restaurant champions this misunderstood and often-overlooked category with genuine passion. You’ll find a broad selection of styles: dry finos and manzanillas (perfect aperitif drinks, bone-dry with saline minerality); amontillados (richer, more complex); palo cortados (an elegant category between amontillado and oloroso); olorosos (full-bodied and warming); and even cream sherries for those so inclined.

Notably, Moro stocks the Antique range from Fernando Castilla, a boutique producer known for exceptional quality. Sherry by the glass is offered in 75ml measures at £7–£10, making it accessible for diners who wish to try multiple styles through the course of a meal.

The service staff demonstrate genuine knowledge of sherry styles and can guide you towards appropriate pairings. If you arrive without sherry experience, you will leave educated.

By the Glass and Service

Wine by the glass is available at multiple price points and served in generous, appropriate glassware. A sommelier is available for consultation, and staff can explain pairings for specific dishes without being pushy. The fact that this is an all-Iberian list means pairing is often very natural: a fino works beautifully with seafood or cured meats; an amontillado pairs well with grilled fish; an oloroso complements the warming spices of slow-cooked lamb.

Other Beverages

Non-alcoholic options are available. Cocktails are not the focus, though a small spirit selection is maintained behind the bar for digestivos.

Corkage

Corkage is available upon request at standard London rates (typically £15–£20 per bottle).

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Pricing and Value for Money

Pricing at Moro is where honest opinion must intervene. The restaurant is notably expensive by London neighbourhood standards, and whether it represents value for money depends entirely on what you prioritise.

The Numbers

• Average 3-course dinner (a la carte): £90 per head, without wine or service
• Starters: £8–£15
• Mains: £18–£28
• Desserts: £8–£12
• Wine: £32 upwards; most bottles £40–£80
• Service charge: Discretionary (typically 12.5%)

With wine, a modest bottle, and service charge, you’re looking at £140–£180 per head for a solid evening. For two people, a full bill (including service and a decent bottle of wine) will typically exceed £320.

Is It Worth the Money?

This is where opinions diverge. In its favour: The food is genuinely excellent—ingredient quality is high, technique is assured, and the cooking demonstrates a real understanding of its culinary tradition. The wine list is exceptionally well-curated. The atmosphere is genuinely convivial. Service is warm and knowledgeable. You are eating in a restaurant that has maintained its standards for nearly thirty years.

Against: For the same price, you could eat at a Michelin-starred restaurant in London (many one-star establishments offer set menus in similar price territory). The portions are not generous, and you may leave hungry if you order conservatively. The dining room is cramped and noisy. Hardens’ assessment of “highly priced” is not unfounded; competitors serving similar cuisine (José Pizarro, Brindisa, Morito) offer comparable quality at lower price points.

The honest verdict: Moro is expensive, and you are largely paying for reputation, location, and the intangible asset of a “proper” night out. If you prioritise value for money in a strict sense, there are arguably better options. But if you are visiting London, wish to experience an institution that has shaped the city’s food culture, and are willing to pay for the privilege, Moro remains essential.

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What Diners Actually Say: Review Analysis

To provide complete perspective, we analysed feedback from major review platforms, professional critics, and independent assessments. Here is what the broader dining community is saying about Moro in 2026.

TripAdvisor (1,148 reviews, 4.1 out of 5)

TripAdvisor reviews are positive overall, though with notable scatter. Diners praise the “excellent Spanish food,” the “buzzy atmosphere,” and the “fantastic wine selection.” Common specific compliments include “superb wood-roasted lamb,” “exceptional sherry list,” and “genuinely warm service.” However, criticisms cluster around pricing concerns (“expensive for what you get”), noise levels (“very loud, hard to have a conversation”), table spacing (“crammed in”), and occasional service inconsistency (“sometimes slow”).

Google Reviews (933 reviews, 4.4 out of 5)

Google ratings are marginally higher, suggesting more recent positive experiences or a slightly different reviewer demographic. Diners note “consistently excellent food,” “knowledgeable staff,” and “a proper London institution.” Negative reviews focus on similar themes: cost, noise, and occasional service issues.

OpenTable

OpenTable ratings are consistently strong, with diners noting high likelihood of recommending Moro. The platform’s booking frequency indicates sustained demand.

Michelin Guide (February 2026)

Notably, Moro does not hold a star. However, the Michelin Guide’s February 2026 assessment is worth quoting: “Full of customers and full of life, with service that is engaging and on-the-ball, Moro remains as popular as ever and is the perfect fit for the increasingly busy Exmouth Market.” This is high praise from a guide that, in theory, prioritises technical culinary achievement. The absence of a star likely reflects Michelin’s traditional preference for more elaborate, complex cooking; Moro’s strength lies in confidence and clarity, not virtuosity.

Hardens (2025–26)

Hardens rates Moro with Food: 3/5 (Good), Service: 2/5 (Average), Ambience: 2/5 (Average), and notes: “Fans crown it ‘still one of the best’, hailing ‘top flavours’ from a ‘super-reliable’ Spanish/North African menu and praising the ‘buzzy’ and ‘cool’ setting and ‘classy Iberian wines’. However, chaotic service has been a recurring problem, and reports note that it’s nowadays too ‘crowded, rowdy, and highly priced’.” The three-course price is noted at £90. This assessment is fair and balanced: Moro is good, but not without legitimate criticisms.

The Good Food Guide

The Good Food Guide notes: “When Sam and Samantha Clark opened Moro in 1997, it was an instant hit, and more than 25 years later, its pulling power and pizzazz are undiminished, although this pioneering 90s game-changer is now considered a mainstream classic.” This captures the essential paradox: Moro remains excellent, but it is no longer surprising.

The Infatuation and Professional Critics

Professional critics generally assess Moro as a trustworthy, reliable institution that delivers consistent quality. It is rarely singled out as innovative or game-changing—this would be unfair after nearly thirty years—but it is consistently assessed as essential.

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What Diners Love Most

Based on analysis of hundreds of reviews, professional assessments, and direct diner feedback, these themes emerge consistently:

1. The quality of the grilled food. Wood-roasted lamb, chargrilled fish, and vegetables are prepared with genuine technical skill. The grill is not window dressing; it is the heart of the kitchen’s approach. Diners consistently highlight the confidence and clarity of these dishes.
2. The sherry list and wine knowledge. Even diners who arrive with minimal sherry experience report leaving as converts. Staff genuinely understand the category, and the breadth of the selection is remarkable. This is a restaurant where the sommelier service actively enhances the dining experience.
3. The atmosphere and sense of occasion. Moro is busy and energetic without being chaotic. There is a sense that you are in the right place, eating at the right table, amongst people who know what they’re doing. The room feels alive.
4. Ingredient integrity and sourcing. Cured meats are properly sourced. Vegetables are seasonal. Fish is fresh. The restaurant does not take shortcuts, and this is tasted immediately. There is a clarity to the flavours that suggests genuine care in sourcing.
5. The cultural coherence of the menu. Moro is not “eclectic” in a scattered way; it is rooted in a deep understanding of Iberian and North African traditions. Diners sense this. The menu feels grounded rather than opportunistic.
6. Warm and knowledgeable service. Staff are not robotic or formal. They are genuinely engaged with the food, the wine, and the experience they are facilitating. This warmth is commented on repeatedly.
7. The sense of eating somewhere with genuine history. Moro is no longer novel, but it is no longer trendy either. It is settled into its role as a London institution. This gives it a certain gravitas that newer restaurants cannot match.
8. The location and neighbourhood. Exmouth Market is now a destination in its own right, but Moro’s long tenure there means it remains the anchor tenant. Diners appreciate the sense of place, the neighbourhood quality, and the availability of pre- and post-dinner drinks on the market itself.

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Areas for Consideration

No restaurant is without legitimate criticism, and Moro is no exception. These are the concerns raised consistently by diners and critics:

1. Noise levels and table spacing. The dining room is genuinely loud, and tables are closely arranged. If you require quiet conversation or personal space, this is not the restaurant for you. The intimacy is collective, not private. Several diners report difficulty hearing companions across small tables.
2. Pricing is high relative to peer restaurants. Moro is expensive. Competitors serving similar cuisine (José Pizarro, Brindisa, even sister restaurant Morito) offer comparable quality at meaningfully lower price points. You are paying for reputation and location, not for culinary superiority. Whether this is justified depends on what you value.
3. Inconsistent service can occur during peak times. Hardens notes that “chaotic service has been a recurring problem.” During busy evenings, service can feel disorganised—plates arrive unevenly, water glasses remain empty, and staff seem stretched. This is not universal, but it occurs often enough to warrant mention.
4. Portion sizes are modest. If you are ordering conservatively (one starter, one main), you may leave hungry. The restaurant seems designed for sharing and multiple courses, but this increases the final bill significantly.
5. The menu is unfamiliar to many diners. Whilst this is partly the point—the restaurant is introducing you to cuisines you may not know well—some diners report confusion about how to order or what to expect. The unfamiliar nature of many dishes means some will be disappointments (subjective, but real).
6. No tasting menu option limits customisation. The à la carte approach is in theory liberating but in practice creates decision fatigue. A guided tasting menu would remove this burden and potentially offer better value.

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Who Is Moro Best For?

Moro is not the right restaurant for everyone. This is not a limitation; it is simply truth. Consider the following:

Moro Is Ideal For:

• Experienced diners seeking reliable excellence in an established neighbourhood restaurant
• Visitors to London wanting to experience a restaurant that shaped the city’s food culture
• Couples or groups seeking a warm, energetic atmosphere with excellent food and wine
• Wine enthusiasts, particularly those interested in Iberian wines and sherry
• Diners comfortable with unfamiliar cuisines and willing to embrace culinary exploration
• Those seeking a neighbourhood dining experience with genuine history and gravitas
• Special-occasion diners (anniversaries, milestone celebrations) who value atmosphere and consistency
• Business entertaining where the restaurant’s reputation enhances the occasion

Moro May Not Be Ideal For:

• Those with noise sensitivity or preference for quiet, intimate dining
• Diners prioritising value for money and seeking lower price points
• Those unfamiliar with and uncomfortable exploring unfamiliar cuisines
• Diners with limited mobility or accessibility requirements (tables are closely arranged)
• Those seeking Michelin-starred fine dining with elaborate tasting menus
• Large groups (booking becomes very difficult, and the restaurant’s intimacy doesn’t scale)
• First-time London visitors seeking more immediately recognisable cuisines

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How Moro Compares

To contextualise Moro within London’s broader restaurant landscape, we compare it to three peer establishments: Morito (its sister tapas bar), José Pizarro (another respected Spanish restaurant), and Brindisa (a long-established Spanish specialist).

Verdict: Moro occupies a unique position. It is the most expensive and most difficult to book of these four, but it also offers the most formal full-restaurant experience and the deepest wine programme. If you prioritise value for money, Morito (literally next door) offers 70 per cent of the experience at 50 per cent of the price. If you seek more refined, less noisy Spanish dining, José Pizarro offers an alternative. But if you want to experience a London institution that helped define the city’s relationship with Spanish and Moorish food, and you have the budget and patience, Moro remains unmatched.

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How to Book and Insider Tips

Booking Method

Moro accepts bookings via three channels:

• Direct telephone: +44 (0)20 7833 8336 (often fastest for small groups and special requests)
• OpenTable: opentable.com (convenient for online booking)
• Website: moro.co.uk (check for direct booking availability)

How Far in Advance to Book

Weekday dinner: 2–4 weeks is typical; 1–2 weeks sometimes available. Tuesday through Thursday are easiest.

Weekend dinner: 4–8 weeks is standard; Friday and Saturday book months in advance during peak season (October to December, May to June).

Lunch: Much easier to access; often available 1–2 weeks in advance, sometimes same-week. Walk-ins are occasionally accommodated.

Best practice: Book as far in advance as possible if you have flexibility on dates. If your ideal date is unavailable, try lunch instead of dinner, or Thursday or Sunday instead of Friday or Saturday. Call directly to ask about cancellations or walk-in availability.

Best Times to Visit

Lunch: Tuesday–Thursday is quietest; excellent value if available. Sunday lunch (12:30–17:00) is worthwhile if you want a slightly more relaxed experience.

Dinner weekday: Monday and Tuesday are quietest; noise levels and service pace are more relaxed.

Dinner weekend: Friday and Saturday are atmospherically best (busiest energy) but logistically hardest (loudest, slowest service during peak times).

Seating

When booking, call directly to request specific table location if you have preferences (quieter corner, window view, bar seating). Bar seats offer a different, more casual experience and sometimes face less delay if you’re flexible on timing.

What to Order on Your First Visit

Given the menu’s unfamiliarity to most diners, here’s a strategy:

• Start with the sommelier: Tell them your wine preferences (dry white, light red, fortified). Discuss sherry—ask for a fino or amontillado by the glass as an aperitif. This educates the palate and sets the tone.
• Starters: Order 2–3 between two people. Always include the wood-roasted aubergine with yoghurt and pomegranate if available (signature dish). Add one of the chargrilled vegetable dishes and one of the raw fish or cured meat preparations.
• Mains: Order grilled fish if available (the kitchen’s strength) or slow-roasted lamb. Ask for recommendations from the server; they will guide you. Avoid being too adventurous on first visit.
• Dessert: Keep simple; seasonal fruit or yoghurt-based preparations are reliable.
• Drinks: Order wine with mains; sherry can serve as aperitif, digestivo, or between courses. The list is forgiving—ask the sommelier for guidance and you’ll rarely go wrong.

What to Wear

Smart casual. Jacket not required. The room is warm and unpretentious; dress neatly but comfortably. Business dress is fine; evening formal dress is unnecessary and over-dressed.

Pre- and Post-Dinner Drinks

Before dinner: Exmouth Market has several options. For wine or sherry, consider Morito (literally next door—perfect for arriving early and easing into the evening). For cocktails, Herbal Gin House and other bars on the market offer pre-dinner drinks.

After dinner: The market has several cafés open until late, and numerous wine bars for a digestivo. Many diners simply linger on Exmouth Market itself, which remains animated even after 23:00.

Cancellation and Deposit Policy

Confirm the current policy when booking. Moro typically requires cancellation with adequate notice (check at booking) and may hold a deposit for larger groups or special events.

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Frequently Asked Questions

1. Does Moro restaurant on Exmouth Market in Clerkenwell hold a Michelin star?

No. Moro does not currently hold a Michelin star, though the February 2026 Michelin Guide notes it as “popular as ever and is the perfect fit for the increasingly busy Exmouth Market” with “engaging and on-the-ball” service. The absence of a star likely reflects Michelin’s traditional preference for elaborate, complex cooking over the clarity and confidence that define Moro’s approach.

2. How much does a three-course dinner at Moro in Clerkenwell cost?

Average 3-course dinner costs £90 per head, without wine or service charge. With a modest bottle of wine (£40–£60) and discretionary 12.5% service charge, expect £140–£180 per person.

3. Can I walk into Moro on Exmouth Market without a booking?

Walk-ins are occasionally accommodated, particularly at lunch and on quieter weekdays, but do not rely on this. The restaurant is consistently booked. Always call ahead (+44 (0)20 7833 8336) or check availability online if you haven’t pre-booked.

4. How many weeks in advance should I book Moro in Exmouth Market, Clerkenwell?

2–4 weeks for weekday dinner; 4–8 weeks for weekend dinner. Book as far in advance as possible. Lunch is easier to access and often available 1–2 weeks ahead.

5. What are the opening hours of Moro restaurant on Exmouth Market?

Monday–Saturday: 12:00–22:30 (lunch and dinner). Sunday: 12:30–17:00 (lunch only; closed for dinner). Note that Sunday hours differ; confirm when booking.

6. Does Moro in Clerkenwell London have vegetarian and vegan options?

Yes. The menu offers vegetarian and vegan options, and the kitchen accommodates dietary requirements thoughtfully. Inform staff of restrictions or preferences when ordering, and they will guide you through options.

7. Is Moro restaurant on Exmouth Market suitable for gluten-free diners?

Gluten-free accommodations are available. Inform staff of requirements at the time of booking or arrival, and they will help you navigate the menu. Bread and some traditional dishes contain gluten, but many preparations are naturally gluten-free.

8. What is Moro restaurant’s wine list like?

Moro’s wine list is exclusively Iberian (Spanish and Portuguese), with 80+ selections. It is exceptionally strong in sherry and features excellent regional Spanish wines (Rioja, Ribiera del Duero, etc.). Wine starts at £32 per bottle. By-the-glass options include sherry at £7–£10 for 75ml measures. This is one of London’s finest Iberian wine programmes.

9. Does Moro in Exmouth Market, Clerkenwell offer private dining?

Yes, private dining is available for groups. Contact the restaurant directly at +44 (0)20 7833 8336 to discuss capacity, dates, and customisation options.

10. What is the nearest Tube station to Moro on Exmouth Market?

Farringdon Station (Circle, District, Hammersmith & City, Metropolitan lines) is 7 minutes’ walk. Angel Station (Northern line) is 10 minutes’ walk. Both offer excellent connections across London.

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London Reviews Verdict on Moro Review

Moro remains one of London’s most important restaurants, not because it is perfect—it plainly is not—but because it embodies something essential about what makes the capital’s food culture distinct. When Sam and Samantha Clark opened in 1997, they did something simple and radically honest: they explored a culinary tradition (the fusion of Spanish, Moorish, and North African cooking) with genuine depth, and they built a restaurant around that commitment rather than around ego or trend.

Twenty-nine years later, that commitment remains evident. The food is genuinely excellent—grilled fish and meat done with technical assurance, vegetables treated with respect, sourcing that speaks to real care. The wine programme is exceptionally strong, and the sherry knowledge is genuinely transformative. The atmosphere is warm, convivial, and alive in a way that newer, more self-conscious restaurants struggle to achieve. Moro feels settled into its role as an institution, and there is something reassuring about that.

The honest criticisms must also be stated: the restaurant is notably expensive relative to comparable peers; the noise level and table spacing are not for everyone; service inconsistency occurs during busy periods; and the menu’s cultural unfamiliarity is a barrier for some diners. It is also true that Moro is no longer surprising—it is now mainstream, trusted, and somewhat expected. This is not failure; it is simply the natural arc of a good restaurant reaching maturity.

The verdict: Moro is worth the booking difficulty and the money, provided you approach it with realistic expectations. It is not a destination for tasting-menu virtuosity or for quiet, intimate dining. It is a destination for experiencing a genuine London institution that shaped how the city thinks about Mediterranean food, for eating well in a warm and convivial room, and for discovering sherry if you haven’t already. In that context, it remains absolutely essential.

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Summary Rating Table

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Disclaimer and Sources

This review was independently researched and written by the London Reviews editorial team. We do not accept payment from the businesses we review. Our assessment is based on publicly available information, professional critic reviews, and diner feedback from TripAdvisor, Google Reviews, OpenTable, Michelin Guide, Hardens, The Good Food Guide, and The Infatuation. Prices and details were verified as of May 2026 and are subject to change. Contact the restaurant directly for current opening hours, prices, and availability.

Sources Consulted:

• Michelin Guide: Moro London
• Hardens: Moro Restaurant London
• The Good Food Guide: Moro
• The Infatuation: Moro Review Clerkenwell London
• TripAdvisor: Moro Restaurant London Reviews
• OpenTable: Moro Restaurant London Booking
• Moro Official Website
• Sherry Wines: Moro London Sherry Programme

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Have You Dined at Moro?

Have you dined at Moro restaurant on Exmouth Market in Clerkenwell? We’d genuinely like to hear your experience. What was your standout dish? Did you discover a sherry you loved? Was the booking process as difficult as we’ve noted? Please share your feedback in the comments below or email us. Your insights help other London diners make informed decisions.

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