Moro’s cuisine takes its inspiration from a cooking tradition rooted in the 700-year Moorish occupation of Spain (C8th-C15th).  The era brought together two great culinary traditions creating a food culture rich in heady aromatics and exotic spices. The dishes at Moro are always made authentically, true to their specific origins, be they Spanish or Moroccan, Iranian or Turkish.

Vibrancy pervades the Moro kitchen. The wood-fired oven that is its warm heart fills the air with the smell of baking bread while lamb and chorizo sizzle on the charcoal grill. Homemade yoghurt and sourdough cultures are tended in quiet corners, while the busy open front clamours with activity. The menu alters almost continuously in response to the changing seasons, being rewritten completely every three weeks and adjusted slightly every day in between.