Fernando’s

Located in a cozy corner building on the Kaasmarkt in the center of Alkmaar is Fernando’s. In this charming and informal restaurant, Chef Fernando Jonker brings his Asian-European culinary style to life through a weekly rotating five-course surprise menu. Together with Mark Zomers, co-owner, host, and sommelier, he forms a dedicated duo that effortlessly combines hospitality and quality. The warm interior, with its wooden tables, open kitchen, and bar seating, invites guests to a relaxed evening. The dishes are thoughtful and full of flavor, ranging from vegetarian eggplant ceviche with tiger’s milk to asparagus with truffle, or, for meat lovers, duck breast. The duck breast is glazed with miso and caramelized, accompanied by a sauce featuring star anise and blood orange. It is served with a fruity and lightly spiced 2023 Pinot Noir with soft tannins. The wine is made by Christian Collovray and Jean-Luc Terrier, childhood friends and winemakers in the Mâconnais who have expanded their operations southward to Languedoc. The dessert of mango ice cream with mascarpone and black truffle is a delightful surprise that perfectly completes the meal. The wine pairings are accessible and well-matched, although the selection remains in the mid-range segment. For a touch more luxury, a choice option would be welcome. Fernando remains a fine addition to Alkmaar, stylish without pretension, with food that brings joy.

Chef-patron Fernando Jonker and co-owner, host, and sommelier Mark Zomers run a charming restaurant in the vicinity of Waagplein. We sit at wooden tables on comfortable tub chairs overlooking the bar and a small open kitchen. There is no à la carte menu here, only a weekly rotating five-course surprise menu. You can communicate dietary preferences when making a reservation. Fernando cooks seasonally and makes extensive use of herbs and spices. It was not particularly busy on the Monday evening of our visit, but it is refreshing to have restaurants open on this day of the week. We begin with a fresh gazpacho of green tomatoes, peppers, and jalapeños that really define the flavor. Lightly cooked salmon and radish garnish complete the dish. The beef bavette, served as the main course, is perfectly prepared and paired with green asparagus, citrus oil, and light tarragon mayonnaise. Accompanying sides include a potato crisp, garlic-marinated radish, and a spicy gochujang jus. We enjoy a Dominio de Bornos Roble 2022 from Ribera del Duero, Spain, in the glass, which pairs excellently with the dish. The dessert is a visual masterpiece. White chocolate panna cotta with white chocolate mousse, Bastogne crumble, red fruit, rhubarb, and lychee and strawberry jellies. The topping of yogurt ice cream with crispy caramel is absolutely delightful. Kudos to the service team, who are extremely attentive, friendly, and knowledgeable in every way.

Let’s get straight to the point: book well in advance, as Fernando’s is so popular that you could easily find yourself on a waiting list and not secure a table until a month later. Owner and head chef Fernando Jonker, born in Colombia and adopted in the Netherlands, goes above and beyond to pamper his guests, and alongside co-owner, host, and sommelier Mark Zomers, he excels at it. This small but delightful spot, just a short walk from Waagplein, radiates joy, with comfortable seating at wooden tables and plush chairs. Fernando’s self-taught culinary expertise shines through in every dish. He cooks with seasonal ingredients, creating balanced plates that make sophisticated use of a wide array of herbs and spices. The ceviche features paper-thin slices of ultra-fresh sea bass tossed in a spicy green herb dressing, served with avocado and tempura-fried seaweed. The lamb course follows. Perfectly braised, it comes with a hollandaise made from smoked butter, alongside carrots stewed in ras el hanout and delicate potato galettes. Our plates are scraped clean. Mark pairs it beautifully with a 2022 Vin de Pays de Vaucluse from Domaine du Pesquier. It offers light earthy notes with hints of dark fruit, pepper, and bay leaf. Despite the kitchen serving quite hearty dishes, we still make room for dessert, and we have no regrets whatsoever. The pistachio cake, served with yogurt ice cream and marinated strawberries beneath a crisp honeycomb shard, disappears in seconds. We’ll certainly be back.

A small and cheerful restaurant within walking distance of the world-famous cheese market and in the shadow of the national beer museum. Reserve in advance, as it is almost always fully booked. Owner and chef Fernando Jonker, born in Colombia and adopted in the Netherlands, once had two options: become a professional footballer or a chef. He chose the latter, and it has certainly paid off. Together with co-owner and maître Mark Zomers, he ensures that guests lack nothing. His self-taught cooking style is hard to pin down. Renowned British chef Marco Pierre White and American chef Anthony Bourdain are his inspirations, and his surprise menu features a wide array of flavors and international cuisines. We sample tempura-fried prawns with sushi rice, skin-fried corvina with cloud ear mushrooms, fava beans and cauliflower cream, saffron risotto with stewed beef, and veal entrecôte with Madeira morel sauce. Most dishes are skillfully prepared, though the sauces could still use some attention. Mark pours fine, unpretentious wines alongside them. The 2020 Domaine de Pesquier, Vin de Pays de Vaucluse from France pairs beautifully with the veal. One point to note regards the wine list. Sadly, there isn't one; guests are dependent on the wine pairings offered.

This small and intimate restaurant by Mark Zomers and Fernando Jonker is located within walking distance of the famous cheese market in Alkmaar. The dining room, richly decorated with wood and featuring an open kitchen, exudes a cozy and unpretentious vibe. The wooden tables set with generous white linen napkins, quality cutlery, and elegant glassware raise considerable expectations. And chef de cuisine Fernando, born in Colombia and adopted in the Netherlands, certainly does not disappoint. The renowned British chef Marco Pierre White is his inspiration and hero, which is why two colossal paintings of him hang on the wall. The creative dishes, served with bold flavors, are exciting and often feature Eastern influences. Take, for example, the tenderly baked salmon head with Thai tom kha kai herbs, ginger root cream, balsamic pearls, fried rice paper wrappers, and marinated shiitake mushrooms. Host and sommelier Mark pairs them with fine wines, such as a 2020 Bianchello del Metauro; approachable, floral, and fruity. Served alongside the deliciously strong coffee are four homemade friandises, which we all happily polish off. A lovely establishment, with a welcoming approach and excellent value for money.

Last year a newcomer to this guide, and again this year, chef Fernando Jonker and owner Mark Zomers grace these columns. Fernando’s is a combined bar and restaurant located within walking distance of the world-famous cheese market. Born in Colombia and adopted in the Netherlands, Fernando wasn’t entirely sure what he wanted to be when he was ten: a professional footballer or a chef. The latter career has since become a reality. Mark, who has worked in the hospitality industry since he was fourteen, completed culinary training but ultimately found owning a business even more rewarding. Their shared goal is to serve delicious, affordable food and create a welcoming atmosphere for guests to enjoy. And they achieve this more than successfully. Together, they have been running this charming restaurant with an open kitchen since 2017. Fernando designs the menu—which allows guests to indicate preferences—and it changes weekly. His culinary approach? “Asia meets Europe,” as Mark Zomers explains. The dishes are inventive and highly flavorful. Hostess and sommelier Isabel Bolten gladly pours a fine wine or craft beer alongside each dish. Carafes of tap water are refilled effortlessly and free of charge. Now that’s something we appreciate. A wonderful spot!

Just behind the Waag, Fernando Jonker and Mark Zomers opened their restaurant at the end of 2017. The space boasts a pleasant ambiance with an open kitchen and striking photographs of, among others, Dalí and renowned English chef Marco Pierre White adorning the walls. Fernando’s offers exclusively surprise menus. We begin with thin slices of ribeye, two large prawns—one pan-fried in panko and the other marinated in lime oil—alongside crab foam, diced green apple, crispy sesame kletskop, and hangop. It is a beautifully composed dish showcasing a wide array of flavors, perfectly balanced by the refreshing acidity of the Grüner Veltliner from Wijngoed Diem. This is followed by a delicate, creamy soup of smoked garlic, spring onions, croutons, chili oil, and a generous portion of braised veal cheek. The attentive staff continuously refills carafes of freshly tapped cool water throughout the evening, entirely complimentary. A genuinely welcoming touch. The main course features rose-braised lamb fillet accompanied by green asparagus, caramelized carrots, crispy fried polenta, celery root purée, bacon popcorn, and a robust lamb jus. An absolute masterpiece in its simplicity. The red Molino a Vento from Sicily pairs harmoniously, offering notes of black fruit, a whisper of licorice, and a gentle peppery edge. Fernando’s receives a warm welcome in Lekker!