Morito - (Near City of London, london)

OLESYA ZOU Minimal lines, warm wood tones, and perfectly balanced lighting create an effortlessly elegant atmosphere. The tasting menu is precise and seasonal, with beautifully composed dishes that feel thoughtful rather than theatrical. A refined, quietly confident dining experience in London

Libor Koláčný I arrived at Fare expecting a round pizza. A simple, predictable disc. Instead, they brought me this... this enormous, folded, tomato-bleeding leather pouch. It looked like a giant’s lost slipper. My colleagues laughed. "You’ll never finish that," they whispered, as if I hadnt spent years training for this very moment. Poor fools. I attacked the Calzone like a man with a grudge. Prosciutto, mushrooms, cheese—everything tucked inside like a delicious secret. It was a breeze. In fact, it was so easy I had to jump over and finish my colleagues Quattro Formaggi just to feel something. My stomach was 90% dough, I could barely move, and I’ve never been happier. Top marks.

rajiv interesting dive bare type spot with some cool american saloon style decor. came here for the unlimited wings which at £13 was very well priced. youve got two decent options of bbq and buffalo sauce both of which are very nice. The wings arent the biggest but given the amount theyre churning out these, they arent dry at all and are very well cooked, still very tender. we also tried some of their nuclear wings which were okay, not as spicy as i expected. cheap drinks even outside of happy hour

Water Chung This was my first time experiencing a dining-in-the-dark restaurant, and it also happened to be a birthday celebration, which made it even more special. The entire experience felt fresh, unique, and surprisingly enjoyable. Our guide and server, Michael, was extremely professional and reassuring. His clear guidance helped ease any initial fear or discomfort of dining in complete darkness, allowing us to relax and fully immerse ourselves in the experience. The quality of the food was excellent, and dining in the dark created a unique opportunity to focus purely on flavors and textures. It was also interesting and enjoyable to interact with others in the darkness, which added an unexpected social element to the evening. What truly surprised us was how time passed so quickly when we were fully focused on the food and conversation. It was a genuinely pleasant, memorable, and highly satisfying dining experience. Highly recommended for anyone looking for something different and meaningful.

Warrick Brown Cracking evening at the Bouch. The flavour in general in the food has some of the best depth I’ve tasted in French cooking. Staff are attentive, knowledgeable and friendly. Atmosphere was great, bustling but not cramped, very convivial. It’s pricey and the portion sizes are on the small side, but the quality is there.

Chris Berry In 2001 a cookbook was published that totally crystalised my love of Spanish and Mediterranean cuisine. Written by husband-and-wife chefs-patrons Sam and Sam Clark, it entirely captured not only the dishes they had encountered in their extensive travels, but also those they served in their beautifully unpretentious restaurant Moro, in Londons Farringdon. My partner and I first dined at Moro in 2010 and loved it, and on a recent weekend trip to London to celebrate my partners birthday we felt a return trip to the restaurant was well overdue. It did on disappoint. From the outset the service was warm, friendly, and efficient. The vibe of the restaurant could be described as "warm-minimalist", being stylish, clean, and uncluttered, but with comfortable furniture and decorated with a colour palate that draws on the places Spanish/Mediterranean focus. However, the absolute star of the show is Moros food - and drink! My starter of beetroot soup with black cumin and dill yoghurt was packed with earthy spicy flavours, perfect for an autumn day. A main of wood roasted pork belly with trinxat, crispy pancetta, fried turnips and sherry vinegar, was beyond delicious, with the richness of the succulent pork being perfectly balanced by the sharp-sweetness of the sherry vinegar. And the dessert of Malaga raisin ice cream with Pedro Ximenez sherry was divine. My partners choices of cuttlefish with chickpeas, wood roasted lamb shoulder with romesco, and rose water and cardamom ice cream were equally delicious. Paired with a couple of aperitifs and an excellent bottle of red wine from Alicante, our lunch was simply splendid. Sure, there a few young pretenders on the block, but there is a reason Moro has been around for a while, because with service, atmosphere, and food this good, its a restaurant that is very hard to beat.