As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London s Exmouth Market for over three years. Morito s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you ll find in this country. Sam and Sam Clark s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito s small plates can be cooked, eaten and shared at home. Photographed over the course of two years 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’. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks. You ll want to graze your way around chef Marianna Leivaditaki s food, which takespainstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste whatyou ve really been missing) and incorporates them into sharing plates you really won t want toshare. – Foodism, June 2016 Eating at Morito is like a journey of discovery of flavours, textures and combinations ofingredients. – Blanche Vaughan, June 2016’Morito s menu reads like an exotic dream and doesn t disappoint. – Restaurant Magazine June 2016
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