The Infatuation calls this a 'definite order' and says it 'should be a regular for everyone'. The rabbit is light and delicate when fried, complemented by aromatic rosemary sauce. This is one of the standout dishes that keeps diners returning. Small plate, but distinctive flavor.
Tips from diners
Get your hands messy with this one. The crispy rabbit benefits from the muscatel vinegar tang in the rosemary sauce, so make sure to coat each piece thoroughly.
Order this early in your meal while it's still hot and the coating is at its crispiest. The texture changes as it sits.
The Infatuation highlights this as a signature small plate. Crispy lamb (sometimes as chops) is served on smoky roasted aubergine, topped with tart pomegranate seeds and toasted pine nuts. The interplay of spice, smoke, fruit, and nuts is distinctive for Morito.
Tips from diners
Ensure each bite includes a pomegranate seed with the lamb and aubergine. The tart burst cuts through the richness of the spiced meat.
Ask if they have the lamb as chops rather than pieces. The crispy edges on the chops provide better textural contrast with the soft aubergine.
The Infatuation specifically notes this is 'definitely worth ordering'. The Morito version features crispy fried potatoes with a spicy brava sauce and creamy aioli. A Spanish classic executed well. Works as a side or starter.
Tips from diners
The brava sauce here is rich and tomato-forward. If you prefer more heat, ask for extra sauce on the side rather than having them add it to the potatoes.
Use the aioli generously. The creamy garlic balances the spicy brava sauce and makes this dish work as a proper palate cleanser between richer plates.
These cheese fritters (saganaki-style) are golden, crispy, and oozing when broken. Drizzled with Cretan honey for sweetness and salt contrast. A popular starter. Reviewers call this 'super tasty' and it's frequently recommended as a must-order.
Tips from diners
Break the fritters open while they're still piping hot to get the cheese at its most oozing stage, then drizzle extra honey over the exposed cheese.
Share these with a more savory plate like the lamb. The honey sweetness can be overwhelming if you order multiple sweet-leaning dishes.
Golden-fried croquettes filled with creamy béchamel, shredded jamón ibérico, and chicken. One of the comfort food plates on the menu. Crispy exterior, rich filling inside.
Tips from diners
Let these cool for 30 seconds after they arrive. The béchamel inside is molten and will burn your mouth if you bite in immediately.
Order these as a shared comfort dish when balancing spicier or more adventurous plates. They're familiar enough to ground the meal.
Morito is the casual sibling of Moro next door, opened by Sam and Sam Clark in the late 2000s. It's a squeeze — elbow-to-elbow at tiny tables in a corridor-like space that hums with energy and queue culture. The menu changes daily with Spanish, North African, and Mediterranean small plates. Dinner is first-come first-served; if full, they take your name and call when space opens. Plan 3-4 plates per person and go with the flow.
Dinner is first-come, first-served. If we're full when you arrive, give your name and number — we'll call when space opens up. Lunch (12-4pm) accepts bookings, so that's more reliable if you need a guaranteed seat.
Plan for 3-4 small plates per person. Plates are genuinely small and designed for sharing. Don't order one plate per person — you'll be hungry. Bills accumulate quickly but that's the tapas model.
This place is corridor-like and cramped — elbow-to-elbow at tiny tables. It's energetic, not peaceful. If you want quiet, go to Moro next door instead. If you want buzzy and social, Morito is the move.
The menu changes daily. What's available today might not be tomorrow. Ask the staff about highlights and specials — they know what's best and can guide you through the day's offerings.
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