What They Say
SINO is a new restaurant serving refined, Ukrainian-inspired food, from founder Polina Sychova and chef Eugene Korolev. Led by the Ukrainian duo, the restaurant will blend elements of the nation’s food culture with contemporary Western cooking techniques, serving a menu that reimagines authentic Ukrainian dishes with quality British and Ukrainian ingredients.
Pronounced ‘see-no’, the restaurant is named for the Ukrainian word ‘сіно’, meaning hay, a product of huge cultural significance in the country. Eugene, who is president of Bocuse D’Or Ukraine, is known as one of Ukraine’s most exciting culinary talents, and will serve his take on beloved dishes from his native country, elevated through his experience working at Michelin-starred restaurants across Europe, including Vendôme, Atelier Amaro, Benoit and HILMAR.
The Style
The interiors are grounded and tactile, rich with earthy tones, corn motifs, and handmade pottery. Every detail feels intentional: organic shapes echo the plates and crockery, creating a cohesive aesthetic that feels warm, thoughtful, and deeply connected to the food itself.
The Drinks
I began with Kara Kermen, widely regarded as one of Ukraine’s finest wines – tart yet unexpectedly full-bodied thanks to an appassimento-style technique, where grapes are dried post-harvest for concentration. Having recently discovered this Italian method, I’ve been chasing its depth ever since, and this glass delivered.
A skin-contact wine followed – typically not my first choice – but this version struck a rare balance: gently sweet, softly earthy, and completely captivating.
The Food
To start, we shared potato and sorrel waffles with caviar and sour cream. Creamy, satisfying, and beautifully balanced, the garnish went far beyond decoration, lending a fresh, almost garden-like brightness that cut through the richness.
The beef tartare with mushroom mousse and Jerusalem artichoke was nothing short of exceptional – deeply savoury, creamy, crisp, and texturally precise. This is a dish that belongs on a tasting menu, and I would return for it alone.
For mains, I chose the sauerkraut dumplings, gentler than the opening courses but quietly compelling. Earthy, wholesome, and delicately balanced, they offered comfort without heaviness.
Meanwhile, I was openly jealous of my guest’s chicken Kyiv – a modern reworking of the Ukrainian classic that puts to shame any lingering memory of frozen supermarket versions from the 90s. (We truly didn’t know what we were missing.) Intensely buttery mash, perfectly cooked chicken, and then the truffle – oh, the truffle.
Dessert was SINO’s signature interpretation of a traditional Ukrainian honey cake, made with buckwheat and cocoa butter and requiring a staggering 48 hours to prepare. Delicately layered, encased in light cream with subtle notes of chocolate, it was elegant, restrained, and utterly divine.
A playful corn dish rounded things off – an inventive exploration of sweetness and texture, from soft ice cream to crisp popcorn, showcasing the grain in nearly every possible form.
We finished with Plum Martini and Barberry cocktails, enthusiastically recommended by a table of older, wiser women nearby. A mixologist’s dream-balanced, bold, and dangerously drinkable. I could easily have had several more.
In a Nutshell
Eugene Korolev’s menu feels both reverent and quietly ambitious, blending traditional Ukrainian cooking with London’s Michelin-worthy finesse. This, teamed with beautifully intimate interiors, thoughtful hospitality, and a sense that every table is treated like a special guest, means I will absolutely be back.
The Details
SINO, 7 All Saints Rd, London W11 1HA
