Ryba Moya

The story

Crafted with passion, served with love

An Honest Restaurant About Fish and Seafood

Ryba Moya — which translates simply as "my fish" — describes itself as a "honest restaurant about fish and seafood," and the concept lives up to that promise without theatrics. Founded by restaurateur Vladimir Perelman, the Kitay-Gorod location on Slavyanskaya Square is part of a wider group of Moscow addresses operating under the same philosophy: wild and farmed fish, live shellfish, and ingredients sourced from across the world, delivered twice a week to guarantee freshness.

The kitchen prepares its seafood nine different ways — from tartares and carpaccios at the raw bar through to salt-baking and grilling — giving the menu a range that rewards both the cautious and the adventurous. Concept chef Dmitry Parikov and head chef Alexei Martynov shape the cooking, while brand sommelier Elena Lebedeva oversees a wine and bar programme serious enough to have earned a Wine Spectator Award of Excellence in 2024 — recognition that sits naturally alongside a list spanning several dozen sparkling wines, still bottles from around the world, and a cocktail card that has been recognised by international competitions.

What to Eat and Drink

The raw bar anchors the menu: Argentine shrimp carpaccio with tomato ponzu, avocado and passion fruit; Murmansk scallop carpaccio with truffle ponzu; salmon tartare with guacamole; and sea bass ceviche with baked pepper sauce all appear as signatures. Oysters arrive in multiple varieties — Dibba Bay, St. Patrick Special, Murotsu — each described by flavour profile, from briny and marine to sweet and fruity. A cold fish and seafood platter brings all the raw-bar highlights together on one plate.

Hot dishes include octopus tentacles with roasted pepper, potato and herb sauce; salmon with broccoli and ginger sauce; and linguine with salmon tataki. The sea bass ceviche with avocado, mango, jalapeño, edamame and yuzu sesame is a lighter option with a clean, citrus-led dressing. Desserts such as crème brûlée with raspberry and the collaborative "Pearl" dessert, developed with premium banking partner Alfa Only, round out the meal.

The bar leans into non-alcoholic options too — Kalimojo, Hugo 2.0 and Bitter Spritz are new additions described as natural, lightly tart and low in sugar.

Atmosphere and Special Spaces

The dining room carries a warm, detail-conscious atmosphere that the team has cultivated across several Moscow locations. A lower-ground banquet hall, styled in the aesthetic of Twin Peaks, is available for private events and corporate dinners, with a dedicated banquet menu and the same seafood-focused kitchen. The restaurant also runs author special projects — dinners exploring the cuisine of Russia's Far North, wine tastings, and charitable initiatives including "Kind Oysters," through which ten roubles from every oyster sold is donated to the Konstantin Khabensky Charitable Foundation.

For guests who prefer to eat at home, delivery is available, and the kitchen's most popular seafood dishes travel in purpose-designed boxes.