The atelier
Sfumato is an OY Hospitality concept by Yuriy Blotskyy, with sister venue Soirée Wine & Cocktails. One idea runs through it: built on obsession.
Ingredient first
Every dish starts with one ingredient and the question of what it needs — not what it can carry. That is why our menu reads short: borscht with garlic, sour cream and brioche; beetroot with stracciatella and blackcurrant. No explanation required.
The kitchen in the open
The kitchen is open to the room. You see the bread go in, the ramen noodles being cut and the Josper glowing. We think it keeps everyone honest, us included.
Chef Jince Joseph
Our head chef trained in serious kitchens and spent time at TEIBLE Dubai. He brings Kerala roots and a long study of Slavic cuisine — which is how vareniki with potato espuma and kimchi seabass with baked fermented milk came to share a menu.
Made in-house
Ferments, pastry, breads, syrniki, ramen noodles, sauces, cordials and preserves are all made in our kitchen. It takes longer. It also tastes like it.
Designed for ordinary days
Sfumato was built for weekdays, not occasions — a place that fits into the way you already live, with the care usually saved for a celebration.