Seafood restaurants

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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
The restaurant's full name is "Expedition – Northern cuisine." Northern exotics are served there, such as slices of cold meat and fish, cold side-dishes from game and fine fish, handmade Siberian dumplings, eagle fern, deer's tongue, homemade pies, hunter's fish soup and broth. The best match to soups are cabbage triangles, Baikal potato flipjacks and Perm "posikunchiki," fried pies with Altay mutton, onion, garlic and greenery. Omul and pike cutlets with caramelized apples and soused lingonberry stand on their own.

A whole section in the menu is taken up by Northern berries: frozen cranberry, soused fen-berry, lingonberry with pine nuts, Kamchatka bilberry jam, wild strawberry jam and others a Muscovite might never see in his life. For kids here is a real feast, the special kids menu – a small version of the grown-up one with dumplings, crab balls and a berry starch drink. Young visitors are served their food in the Polar helicopter that stands amidst the hall.

Aleksander Zelikov/ТАSS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Glavpivtorg is the kind of restaurant "on the waves of our memories" – located in the building that housed the Soviet Ministry of Motor Transport. Its halls are designed in the 1960-1980s style, and the menu is full of 1970s delicacies: vinaigrette with Baltic sprats, herring under a coat, mimosa salad, Olivier salad, "GDR" salad with sausages to go with beer, fish aspic. A filling meal here can be provided thanks to Kharcho soup, ukha with a small pie, a dozen kinds of shashlik, a quarter piglet, potatoes fried with mushrooms and hot cherry or apple pie for dessert. Traditional snacks to go with beer (and here are a few dozen beers): cured pork fat, pickled wild forest mushrooms, a selection of sandwiches with Riga sprats, cured fat with a layer of meat, roast beef, salmon and forshmak, barrel-cured herring, caviar, dried fish and famous Sevan crayfish. For kids there is a special "recommended by the ministry of healthy rest" menu: chicken soup with letter-shaped noodles, chicken shashlik "Kurochka Ryaba" with a "golden egg" and green peas and salad "Murzik" that resembles Olivier salad.

Aleksander Zelikov/ТАSS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
One of the oldest and most respectable restaurants in the city: fish here is masterfully selected and cooked. It is indeed a fish market: all you need to do is make a choice of fish or seafood and talk to the waiter about how better to cook it. Baking, frying, grilling, cooking in salt, poaching in boiling water – any way of cooking the visitor wishes is doable. Mussels and oysters are always available. For those who struggle to make a choice there are specials from the chef. Amongst the most popular are slices of muksun, vendace in a pan in sauce made of tomatoes, olives and aromatic spices, forshmak made of herring and fish balls made of vendace with blue cheese sauce.

Aleksander Zelikov/ТАSS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Nobu is a chain of 33 restaurants in 28 cities of the world, each one of them serves Asian fusion food as it is. No compromises take place, neither in food quality nor in the ingredients. The whole menu is outstanding, but special attention should be paid to the section of special cold dishes and side-dishes. Sashimi made of amberfish with jalapenos, sashimi made of salmon with truffles, salmon with dry miso, Japanese oysters, tataki tuna with ponzu souce, black cod in lettuce leafs – all these are the dishes which made Nobu popular amongst Hollywood stars. Besides the specials, the marbled kobe beef is very good and is here flambéd on stones with truffles and three sauces, in a special toban pan or ishiyaki. And for the visitors who do not know what to choose, there are tasting menus: omakase of seven dishes or osusume – a seasonal menu from the chef.

Alexander Zelikov TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

In Filimonova and Yankel Restaurant special attention is paid to the quality of food, and the fish is delivered from its natural habitat. Large sterlet, baked in a fireplace, is Russian; salmon is from the Faroe islands; bream (made on the grill) is Turkish; and trout, which is smoked, comes from Armenia. There are mussels from Sakhalin and two Japanese varieties; crabs are solely Kamchatkan. Business lunches are available that include soup and salad, which can be accompanied by a main course if a visitor wishes: from linguine with cod to wontons with prawns and wasabi and coated cusk-eel. Portions are huge. The deal is not only fish: for meat-lovers there is a modest range of steaks, and for those who adore pasta there is a wide range of pasta dishes: with prawns, red caviar or zucchini.

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The Boston Seafood & Bar chain is the baby of two enthusiasts, Anton Lyalin and Kirill Martynenko, who once decided to make a revolution in the world of restaurants. They did not like that with many affordable steak-houses in the city, there were far too few places with good-quality fish. That was how Boston Seafood & Bar appeared, embracing and serving molluscs, fish and other gifts from the sea. The restaurant's must-haves are Zuppa De Pesca, Italian tomato soup with seafood, crabs (the best is a huge Kamchatkan one for 2-3 people) and prawns. Prawns are cooked by all known methods: served with ice, smoked, covered in tempura, thrown into fire with spicy and a little sauce or simply boiled in a pan that can easily serve 2 people. There are only a couple of fish dishes but all are just perfect: cod with vegetables made in baking paper, soft and juicy, really huge halibut steak which can be shared between friends.

Aleksander Zelikov/ТАSS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

The founder of Russkiye Sezony is Anatoly Komm, a genius magician of molecular cuisine. Now his protégé, who is very thorough and creative about the process of cooking, is in charge of the restaurant's kitchen. Russkiye Sezony is a restaurant-tour around the country: all Russian regions are represented in the menu, from Murmansk crab and cod to Black sea whelk and flatfish, from Belgorod beef and poultry to Magadan prawns and Pacific sea urchins. Special attention is given to fish and seafood: four kinds of caviar with a bread infusion, Black Sea mussels, Sakhalin scallops, pike perch fillets with celery and rosemary, striped mullets, ice fish with potato flapjacks, marlin-spike fillets and crab dumplings. On the spot, from the Farmer's Table, one can pick up fish or meat and ask for it to be cooked on coals, in a pan or steamed. It will come out brilliantly, even if not seasoned with any spices: all the ingredients are so fresh they do not need to be seasoned.

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As follows from the name, this small joint mainly serves crab. Renowned crab burgers (sandwiches with crab), steamed dumplings with crab, crab buns (one only has to keep an eye on the stuffing coming out of the puffy pastry) and rice with crab are well-defined with halibut, scallop seviche, spicy prawns, pollack in tempura, black pudding and pancakes with kimchi. There is a wide range of Asian beers and spicy soups, for example, a Korean one that can lift one up on one's feet in a matter of seconds. The small bar Drink Your Seoul is right there, with Korean cocktails and a splendid variety of alcohol. The bar's specialty is plenty of Korean soju used for cocktails and strong infusions with exotic fruit such as pomelo.

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Devilfish, turbot, swordfish, barramundi, ray wings – the Porto Maltese chain's menu looks more like a description of a grand aquarium. Here all you have to do is to choose a fish, and it will be made for you either in salt, baking paper, on the grill or in a pan or steamed or "a la dule": first on coals, then in the oven in garlic sauce. Ukha, pasta with seafood or fish, risotto, langoustines, Canadian lobster – everything is prepared like in a Meditarinean tavern: quickly, in a well-orchestrated manner, simply to an extent, and skillfully. Smoked fish is supplied by a Swedish crown smoke house: it is all very good, but especially interesting is the smoked Northern shark. The menu is rich on but not limited to fish: there are steaks available, lamb ribs on the grill and chicken fillets.