Opus Tower by Zaha Hadid · Business Bay · Dubai
Built on obsession. Open for breakfast and lunch.
Worth crossing the city for
AED 90 per person
The best table your afternoon can earn.
from AED 135
This week's menu →Long Mornings for the whole family
All day breakfast and à la carte. Kids menu that means it →
The lobby counter. Coffee · Pastry · Sandwiches · Bowls · Sweets
See the display →
Who we are
The ingredient comes first. Everything else follows. No random sourcing, no shortcuts, no decision that could not be defended in front of the guest. That is where Sfumato begins.
The kitchen is open because it has nothing to hide. What you see is what is happening — the fermentation, the in-house bakery, the sauces built here rather than bought. Transparency is not a design feature. It is an ethical position.
Jince Joseph and this kitchen are food fanatics. They just do not ask you to be one. The technique is serious. The room is easy. You can walk in mid-call, sit down, and never feel you switched modes. That is the sfumato principle: the restaurant blends into your life, not the other way around.
Sfumato was not built for the special evening. It was built for Wednesday and held to the same standard regardless. The central table is dressed every morning without being asked. The kitchen does not simplify because the hour is ordinary.
What lands on your table is food that comforts and food that obsesses — sometimes in the same bowl. Not a tasting menu. Not a shortcut. Just the everyday table, taken seriously.
The Kitchen
Jince runs the Sfumato kitchen with the precision of someone who genuinely loves what he is cooking. He came up through serious kitchens, spent time at TEIBLE Dubai at new wave food thinking, and brought all of it here — alongside the Kerala instincts he grew up with and a deep curiosity about Slavic cuisine he chose to learn from scratch.
Almost everything is made in-house. The fermentation, the sauces, the cordials, the pastry, the bakery. If it is on the plate, it was built in this kitchen. Watch the plate. That is his answer.
Drag to explore
Garlic, sour cream, brioche. No explanation required.
Blackcurrant sauce. A Sfumato original.
In-house kimchi, baked fermented milk, curry leaves. Jince's flagship.
Mushrooms, stracciatella, truffle. The pasta section's finest.
Slow-cooked beef cheek, paccheri pasta, basil oil. Time as an ingredient.
Potato espuma, truffle oil. The Ukrainian classic, rebuilt.
Preserved lemon aioli, pickled quail egg, caviar. A starter that signals range.
Mashed potato, butter, Gruyère, parsley and dill. Done the way it should be done.
Spiced Uzbek tomato sauce, beef chorizo, Greek feta. The reason to come early.
In-house syrniki, sour cherry compote, sour cream. The Ukrainian grandmother would approve.
Baby gem, parmesan, anchovies, crispy veal bacon. The anchor. Always right.
Chicken, edamame, corn, kidney beans, avocado, organic rice.
Smoked salmon, cucumber, green apple remoulade. Three ingredients in precise balance.
Chicken Shoyu · Beef Miso · Shrimp & Coconut. The experiment that became DNA.
Hazelnut meringue, hazelnut ice cream, salted caramel. Named for a city. Built from memory.
An experiment that became permanent. The kitchen loved it. The guests loved it. That was enough.
Chicken Shoyu · Beef Miso · Shrimp & Coconut
See the Ramen MenuWhat's happening now
The central table is dressed every morning without being asked — whipped labneh, house-made mutabal, fresh pastry basket. It is not listed on the menu. It is not charged on the bill. Breakfast: one dish and a coffee. AED 90. Business lunch: two rotating courses and the mezze table. AED 135. Saturday: the full morning, no time limit, kids' menu integrated.
Explore the breakfast →