Author(s): Samuel Clark


As the little sister of Moro, Morito is making a name for herself in her own right as the younger, noisier more boisterous sibling. With an orange Formica bar and tables set out in the cobbled road, you could be forgiven for thinking this tapas and mezze restaurant had pulled you through a vortex into a Barcelona side street. Now comes the book of this hugely successful restaurant. Photographed over the course of two years in and around the restaurant - often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. The food, as all the best tapas should be, is seasonal - making something magical appear from a bulk delivery of artichokes or beetroot. Through simple steps, you can learn to do the same. Classic ingredients and fresh flavours provide exciting, authentic sharing plates, that you won't want to pass around to your dinner guests. Choose from small moritos - classic Padron Peppers, Beetroot Borani with Feta and Walnuts, and Salt Cod Croquettes; larger plancha - Palamos Prawns with Avocado Mojo, Pork Belly with Cumin and Paprika; specials: Garlic Scapes with Peas and Prawns; montadito (small sandwiches) of Tomato Toasts or Crab with Chilli and Oloroso Sherry; with an impressive selection of salads and vegetable plates: Grilled Courgette with Mint and Pine Nuts, Bulgar and Walnut Kofte. And the puddings, or rather, the dulce: Malaga Raisin Ice Cream and Crema Catalana.


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Like being transported straight to a tapas bar in Spain... Time Out

"You're gonna love Morito." Restaurant review by Giles Coren, The Times "The Clarks have a way of making food taste wonderful." Claudia Roden "Barcelona by way of New York's Lower East Side." Metro "Eating here is like being transported straight to a tapas bar in Spain... The cooking is superb and the well-chosen all-Spanish wines are worthy of investigation - don't miss the sherries" Time Out "This place is simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'll find in this country" -- Giles Coren The Times

Samuel and Samantha Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as the Eagle gastro-pub and The River Cafe. After they were married, Sam and Sam bought a camper van and set off on a three-month journey through Spain, Morocco and the Sahara. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell in 1997. Since then, the restaurant has enjoyed unequalled reviews and accolades. In 2011 they opened Morito, just next door - a Barcelona-style tapas bar. They have published three books: The Moro Cookbook, Casa Moro and Moro East (combined sales of 200k TCM).

General Fields

  • : 9780091947309
  • : Ebury Press
  • : Ebury Press
  • : April 2014
  • : 252mm X 192mm
  • : May 2014
  • : books

Special Fields

  • : Samuel Clark
  • : Hardback
  • : May-14
  • : 641.591822
  • : 288