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Restaurant Sublima is an exclusive fine dining establishment where culinary enthusiasts can experience exceptional international fusion cuisine. Its unique feature is the concept of slow food, which focuses on local, fresh ingredients sourced from organic farms and sustainable sources.
In the menu of Restaurant Sublima, you can find carefully selected, top-quality meats and fresh seafood. The menu is a fusion of flavors and inspirations from various cuisines around the world, including Italian, French, Japanese, and many others, creating an unforgettable culinary experience for every guest.
Your visit to Restaurant Sublima will be enhanced by the exquisite pastries and confectionery creations of our pastry master, Dariusz Kontak.
Restaurant Sublima creates unforgettable culinary experiences that have been recognized in numerous competitions and guidebooks.
The Chef of Sublima restaurant Andrzej Jakomulski is an enthusiast of French, fusion and old Polish cuisine. He learnt how to cook under the watchful eye of chefs from Austria, Thailand and the United States. His professional career started in a four-star hotel in Międzyzdroje – the Amber Baltic – and continued his career in the Klimczok Hotel in Szczyrk. His expertise was noted by a wide circle of customers when he took the position of chef in the Villa Sedan in Sopot. His dedication, an amazing flair for flavour and innovative recipes have made him one of the most recognizable chefs in Pomerania.He continued his career in the Leda Hotel in Kołobrzeg, where it did not take long for the results to show. The La Maison restaurant was put on the European List of Culinary Heritage, and in further perspective Andrzej Jakomulski and the restaurant in which he worked received a recommendation by Slow Food Polska. In 2018 the restaurant was awarded yet another prestigious award, namely “Culinary Hermes” by Poradnik Restauratora magazine.
In was in the same year that Chefs of Western Coast group was established, which gathered excellent chefs and pastry chefs in West Pomerania, of which Andrzej Jakomulski is the co-founder.
Now he shares his passion and experience with the whole team who are bound to surprise our guests with marvellous taste sensations.
He took his first steps at PSS Kołobrzeg, learning the trade and preparing his first pastries. He worked at Wendland confectionery before moving on to the bakery-confectionery Nizioł. There, for several years, he served as the pastry chef, gradually venturing into the realm of modern pastry-making. He prepared his first chocolates, experimented with flavors and forms.
He gained further experience working at Hotel Havet in Dźwirzyno, where guests appreciated the original flavor combinations and interesting presentation of desserts. He also worked at Hotel Diva, delighting visitors with unique sweets. He is interested in pastry trends and eagerly observes the latest sweet innovations. He uses regional and natural products to create his desserts and cakes.