Remember those gloomy predictions about the death of Moscow's restaurant scene? Well, someone clearly forgot to tell the city's restaurateurs. Just months after the mass closures on Patriarch's Ponds, the capital's gastronomic map is being redrawn with bold new strokes. Let's dive into what's sizzling right now—and what's about to hit the table.
OMA has taken over one of those empty Patriarch's Ponds spaces, and it's not messing around. This is Mikhail Gohner's modern Basque steakhouse, where fire isn't just a cooking method—it's practically a religion. Catalan coca flatbreads? Check. Argentine empanadas? Naturally. But the real showstopper is their aging chamber, where 60- and 120-day bone-in chuleton waits to be devoured. Zhenya Uzhegova's interior channels Basque txoko vibes, making you feel like you've stumbled into a secret gastronomic club.
Meanwhile, Pyatnitskaya Street is having its moment. Core Mio, the new trattoria-pizzeria from Sergey Gasparov and the Gasparov Life crew, brings Neapolitan authenticity with Alessandro Simioli and Alexander Slutu manning the stoves. Classic vitello tonnato sits comfortably next to cianfotta soup and pasta with salsiccia and provolone. Sometimes tradition and innovation aren't enemies—they're dance partners.
Essenza by Mauro Panebianco is Mediterranean cuisine with swagger. Raw appetizers? They've got pagrus tartare with bottarga that'll make you question every seafood decision you've made before. Tortelli with shrimp and ricotta? Paccheri with anchovies and stracciatella? Chef Panebianco isn't just cooking—he's telling stories through pasta.
Motto Azabu in the Metropol Hotel is where Japanese cuisine gets experimental. Ankimo (monkfish liver) with persimmon and tarragon? That's not fusion—that's culinary alchemy. The Imperial Wagyu Seoy Ramen with wagyu slices in beef umami broth might just ruin regular ramen for you forever. And those Japanese potato salads with crayfish necks? Pure genius.
Artist, from the Folio Group (yes, the Due Forni and Biwon people), is tucked inside the Oleg Tabakov Moscow Theater. Brand chef Mido Mustapha is playing matchmaker between European gastronomy and Asian accents. Salmon tartare with eggplant puree? Truffle tagliolini? This is food that knows how to dress for the occasion—whether you're pre-show or post-performance.
INSPIRO Neurobistro in Khamovniki is doing something genuinely different. This isn't just another "farm-to-table" place throwing around buzzwords. They've partnered with Sechenov University scientists to create dishes based on neurogastronomy and microbiome research. Their Altai farm grows nootropic mushrooms like lion's mane. Their fermentation lab produces koji vegetables and natto. Brand chef Kirill Gubin brings Michelin-starred experience to what might be Russia's most scientifically advanced kitchen.
My Fish in Japan is Perelman People's answer to the casual sushi revolution. Located in the Lucky residential complex, it's sushi café, not restaurant—designed for delivery and "from the knife" dishes. They kept the hits: Kamchatka crab rolls, Murmansk scallop carpaccio with truffle ponzu, tuna tataki with wasabi sauce. Fresh sea urchins and oysters? Because why not.
AVA Cafe in GUM is the latest from the Pinsky-Istmoin-Losev trio. If you've been to their other spots in St. Petersburg or Sochi, you know what to expect: shrimp salad, Greek salad, crab and mango aioli donuts that became legends. Italian homemade pasta with black truffle, amber paccelli with crab, pizza—plus breakfast until 16:00 because Moscow mornings need options.
Mashenka by Alexander Rappoport is a love letter to Nabokov, opening exactly 100 years after the novel's release. Chef Igor Grishechkin (modern Russian gastronomy royalty) transforms cabbage rolls into miniature "golubchiki" from Brussels sprouts with crab and caviar sauce. Jellied meat with mustard ice cream? Coriander in tiramisu like Borodinsky bread? This menu has over 60 items, and each one sounds like it escaped from a literary salon. The bar, overseen by Alexandra Vodnitskaya, uses beets and baked pumpkin in cocktails—because apparently, Moscow bartenders are bored with the usual suspects.
Savras in the Egyptian House on Bolshaya Dmitrovka is Anna and Kirill Yegorovs' Russian-French dream project, with Karina Grigoryan adding her touch. Chef Alexander Lebedev brings Michelin-starred pedigree (Arzak, Gaytan, AOC, NO.2) to galantine of chicken with porcini mushrooms, kalbi ribs with empanadas, and black cod on sativa rice with romesco sauce. The "cake library" dessert display is exactly what it sounds like—a library for your sweet tooth.
BUS from Lucky Group is hand rolls, ramen, gyoza, and rare Japanese seafood, all wrapped in izakaya street culture. Highballs are the star here—from classic Whiskey Highball to Yuzu Highball with sake, to Strawberry Highball with feijoa and "Strawberry—Wasabi" soda. Brand chef Artemiy Lopatin and bar chef Maxim Gorelik clearly had fun designing this menu.
IMA by Arkady Novikov is intimate (52 seats) and panoramic, overlooking Zaryadye Concert Hall. Tokyo native Takumi Wada-san brings 30 years of experience to 10 menu sections, with special attention to nigiri and teppan station dishes under Igor Li. The teppan zone is a five-person space where food is prepared right in front of you—because watching skilled chefs work is better than most Netflix shows. Over 37 sake varieties and a bar menu focused on taste purity overseen by Daniil Manusyanets complete the picture. Evgenia Uzhegova designed the interior, fresh off her work on Kaifuso.
But wait—there's more coming. ENZO Rest opens in April at the new ENZO Hotel Moscow, with Dmitry Krutilin (OVO by Carlo Cracco, Frantzén Stockholm, Hélène Darroze) focusing on breakfast: blini, fermented pickles, porridge, fresh pastries, smoothies. The lobby bar serves "Moscow tea" by day and author's cocktails by night. Plus Il Monte (Italian) and Shaolin (Chinese) from Agalarov Rest.
Restik from Alexey Olkhovsky (Originals, Yauza Place, Radio Greenhouse) opens in April at DK "Kristall". This itameshi project (Japanese-Italian fusion) is overseen by Andrey Lapin. Oshi-zushi with truffle marbled beef, "Katsu Restik" burger, miso soup, braised veal cheeks with mashed potatoes, chuka salad—plus desserts like tokoroten with matcha and strawberries, matcha tiramisu, and yuzu cream eclair with seasonal berries.
SUBSTANCE 2.0 hits Gorky Park in May with a bolder, dopamine-inducing interior. Two professional billiard tables anchor the space, alongside a bar with DJ stand and LED screen. Comfort food rules: smash burgers, pastas, snacks. Sometimes you just want food that doesn't ask too many questions.
MONOMAKH opens in May on the 90th floor of Federation Tower—panoramic Russian-Byzantine cuisine from the 90th Floor holding team (Mume owners). Named after Prince Vladimir Monomakh, the menu by Yaroslav Balen (Residenz Heinz Winkler, Sansa, Kazakhstan's best young chef 2013) focuses on game, northern fish, oven dishes, rare berries, spices. Pickles get their own section: vegetables, meadow herbs, dandelion and elderberry flowers, acacia and nasturtium buds. At 90 floors up, you'd better bring your appetite.
