Ryba Moya

The story

Crafted with passion, served with love

A frank restaurant about fish and seafood

Ryba Moya — which translates simply as "my fish" — makes no pretense about what it is: a self-described "honest restaurant about fish and seafood," anchored on Tsvetnoy Boulevard in central Moscow. The concept belongs to Vladimir Perelman, the founder behind a wider family of Moscow restaurants, and the kitchen is led by chef Alexey Martynov under the creative direction of concept chef Dmitry Parikov.

What arrives on the plate

The kitchen works with more than ten varieties of fresh fish and seafood, with deliveries arriving twice a week from sources that range from the Faroe Islands to Kamchatka and Murmansk. That supply chain shapes the menu directly. Preparations run from tartares and ceviches to salt-baked whole fish and grill work, each paired with a choice of sauces. Dishes on the current menu include sea bass ceviche with avocado, mango, edamame, jalapeño and yuzu sesame; tuna tataki finished with a soy-truffle wafu dressing; Argentine prawn carpaccio; octopus tentacles with roasted pepper and herb sauce; and salmon linguini with tataki and salmon with broccoli in ginger sauce. The Japanese and seafood influences run through the menu consistently, without reducing it to a single register.

The bar and wine programme

The wine and bar cards are taken seriously here. The cellar spans classic whites and reds through to dessert wines and digestifs, and the cocktail programme — recently expanded with a set of low-sugar, alcohol-free options — has received international recognition. That broader beverage programme earned Ryba Moya a Wine Spectator Award of Excellence in 2024, a distinction that reflects genuine depth rather than a token list.

Atmosphere and occasions

The Tsvetnoy location includes a lower-ground banquet room styled around the aesthetic of Twin Peaks — compact and atmospheric, suited to private events and corporate evenings. Gastronomic festivals, collaborations and creative evenings are part of the restaurant's regular calendar. Delivery and takeaway are available alongside full table service, and lunch menus run alongside the main and breakfast offerings.