Restauracja Arté: A Chef-Led Tribute to Kołobrzeg’s Culinary Soul

Restauracja Arté combines regional authenticity, ecological responsibility, and high-level technique in every dish served

In the heart of Kołobrzeg, where the Baltic breeze meets a tradition-rich food culture, Restauracja Arté emerges as a beacon of culinary heritage and innovation. Certified by the Culinary Heritage network, this elegant restaurant—led by the passionate and talented Chef Przemek—combines regional authenticity, ecological responsibility, and high-level technique in every dish served.

Rooted in Local Excellence

Nearly half of the ingredients used at Arté come from West Pomeranian producers and other select Polish regions. Regular suppliers include Harmonia farm, Noteć honey, pike-perch from the Vistula Lagoon, and meat from trusted sources like Bruno Tasi in Pniewy.

Chef Przemek’s sourcing philosophy goes beyond procurement—it’s a relationship with the land, the producers, and the culinary legacy of Poland. With a preference for local over convenience and quality over compromise, he demonstrates how sourcing can tell a regional story.

Simplicity Refined, Seasonality Respected

Arté’s menu dances with the rhythm of the seasons. Spring brings asparagus and baby vegetables, while fall highlights pumpkins, root herbs, and woodland influences. These ingredients are not just in-season—they are celebrated. And in Chef Przemek’s hands, simplicity becomes a strength, showcasing the full flavor potential of butter, herbs, and time-honored cooking techniques.

Expect dishes like duck broth, veal tripe, and Baltic mackerel tartare, where clarity and care replace excess and embellishment.

Tradition at the Forefront

At Arté, culinary heritage isn’t a marketing term—it’s a practice. Every broth, soup, and fish dish nods to local recipes and preparation methods, like fermentation, stewing, and baking in a wood oven. Even the presentation reinforces authenticity—there’s visual elegance, yes, but the story of each dish is never lost in translation.

The team serves pan-fried turbot, homemade sourdough żurek, and fish soup with butter-fried roots—all with notes that guide guests on how best to enjoy them.

A Space of Discovery and Mentorship

Chef Przemek is not only a culinary craftsman but also a mentor and educator. From training his staff with precision to engaging in local culinary school workshops and charity events, he demonstrates that culinary excellence is a shared endeavor. His role in teaching children about healthy nutrition and creating opportunities for young chefsunderlines Arté’s broader community mission.

Sustainability Without Shortcuts

Arté’s operations shine with eco-conscious integrity:

• Food waste is minimized through broth preparation and full ingredient use.

• Energy-efficient equipment and glass or paper packaging dominate the kitchen.

• Staff are regularly trained in sustainable practices.

This conscious approach is not hidden behind the scenes—it’s visible on menus, on the website, and woven into the guest experience.

A Memorable Dining Culture

The restaurant’s ambiance—where guests may see dry-aged beef on display or early vegetables blooming outside—offers more than aesthetic pleasure. It creates an immersive connection to the natural and culinary cycles of the region.

The knowledgeable waitstaff, who are well-informed about menu updates and dishes, complete an experience that is fluent, warm, and full of character.

Culinary Heritage, Confidently Expressed

Restauracja Arté is a standout on the map of Kołobrzeg—not just for its food, but for its ethos, precision, and storytelling. Whether you’re visiting from abroad or returning as a loyal guest, this is a place where every bite connects you to the land, the season, and a chef’s vision of timeless Polish cuisine.