The story
On All Saints Road in Notting Hill, Sino reinterprets familiar flavours through a modern lens. The restaurant draws on heritage, memory, and a deep love of sharing plates, offering a fresh take on Ukrainian dining that feels both nostalgic and new.
The culinary mind behind Sino is Chef Eugene Korolev, born in Dnipro in eastern Ukraine. His career has taken him through some of Europe’s most celebrated kitchens, including Michelin-starred Vendôme near Cologne, Atelier Amaro in Warsaw, and Benoit in Paris. At Sino, his dishes reflect discipline, emotion, history, and an enduring love for the craft of cooking. The menu is a contemporary interpretation of Ukrainian culinary traditions, blending time-honoured flavours with modern technique.
Inside Sino, an experimental bar sees Ana Reznik translate childhood memories into avant-garde serves using molecular techniques like spherification and pressed-oil infusions. The wine cellar spans vibrant Ukrainian Rkatsiteli to artisanal grower Champagne, with an emphasis on contrasting pioneering Ukrainian varietals with benchmark Old-World terroirs. For private gatherings, a secluded dining room for up to eight guests offers a view into the kitchen, while larger groups can arrange a whole-space takeover.
This modern cuisine approach has earned Sino a Michelin Recommended award, with critics noting its ambition and flavour-driven core.
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