NL Pernikkel on Aweg in Groningen is described as a hospitality venue offering breakfast, lunch, drinks, and dinner, featuring local suppliers, in-house preparation, and changes in ownership.
About Pernikkel
History and Concept
Pernikkel is located at Aweg 2 in Groningen, in the Oud-West and Schildersbuurt neighborhoods. Publicly, it is listed as an all-day venue offering breakfast, lunch, drinks, and dinner. The address Aweg 2, 9718 CS Groningen, serves as the fixed point in the available documentation about the business.
According to available sources, the Pernikkel concept has existed since September 2014. In 2015, Rein, Sieta, and Gerdjan were named as owners. Later, the business came under the management of hospitality entrepreneurs Sieta Schellinger and Rein van der Velde. Marcel Romijn took over Pernikkel from them in January 2022.
From the beginning of 2022, Pernikkel operated with a new owner and a new team. The concept was restructured around three core keywords: waste-free, homemade, and local. These terms recur in how the company describes its mission and vision. Pernikkel aims to raise awareness about waste-free eating and local entrepreneurship.
On March 12, 2024, it was reported that Marcel Romijn transferred Pernikkel to Maaike van der Maar. At that time, she had already gained experience within the company. Previously, she worked as a dental hygienist. A 2025 profile also mentions earlier hospitality experience in Pieterburen and at Garnwerd Aan Zee, followed by a study in dental hygiene and a return to the hospitality industry.
Coffee and Brewing
Coffee is just one part of Pernikkel’s broader offering. The website lists various types of coffee, tea, other hot drinks, soft drinks, beer, and wine. Thus, coffee sits alongside breakfast, lunch, drinks, and dinner, rather than being separate from the general hospitality concept.
Available sources list Koffiestation Groningen as the current coffee supplier. Maaike van der Maar is quoted stating that the coffee beans are delivered by bicycle by Koffiestation Groningen. Another source also notes that Pernikkel serves coffee from Koffiestation.
Publicly available information mentions espresso, cappuccino, and latte, among other offerings. Espresso with plant-based milk is also listed. No public documentation was found in the provided materials regarding origin countries, specific coffee farmers, roast profiles, or rotating single origins. Brewing methods outside of espresso-based drinks are also not described.
Local sourcing and in-house production
A key part of Pernikkel’s profile lies in local sourcing and in-house preparation. The business claims to operate without packaging, sachets, powders, or E-numbers. According to available data, breakfast, lunch, drinks, and dinner are prepared by the in-house team or by local partners.
Named suppliers include Luuks Brood, Groninger Kaasboetiek, Koffiestation Groningen, Zuivelhoeve Groningen, and the market delicatessen or market butcher. The bread comes from local baker Luuk, using wheat from Groningen. The cheese is sourced from Groninger Kaasboetiek. The coffee beans come from Koffiestation Groningen.
The documentation also states that Pernikkel makes its own mayonnaise, sauces, flavorings, granola, and coffee biscuits. In the available sources, this approach is linked to reduced transport and choices based on local availability. An example is avoiding avocado when it must be shipped from far away. Eggs from a nearby farm are also mentioned.
Community and use of the location
Pernikkel is not described solely as a dining and drinking venue. The website also mentions its use for meetings, business gatherings, celebrations, birthdays, drinks, and other events. In this way, the space also functions as a place for groups and local gatherings.
The Thursday cheese fondue evening and a takeaway option for cheese fondue are also mentioned. Food Inspiration describes how the team has built a community with entrepreneurs in the neighborhood. In this context, Dennis de Haan from restaurant De Haan is mentioned as someone who helped set up the cheese fondue concept.
Pernikkel also appears as a venue outside of regular hospitality activities. A training session by the Groninger Ondernemers Academy on visibility, communication, and storytelling is scheduled at Pernikkel on April 14, 2026. Coffee-specific workshops, tastings, or exhibitions are not publicly documented in the available materials.
Public Attention and Positioning
Pernikkel has received media attention as a local hospitality concept in Groningen. Food Inspiration published a profile in the “Cool Concept” section in June 2023. The Groninger Ondernemers Courant previously published an interview with Marcel Romijn about the renewed concept and later an article on local sourcing by Maaike van der Maar.
The transition from Marcel Romijn to Maaike van der Maar was reported in 2024 by the Groninger Internet Courant. Visit Groningen and Discover Groningen list Pernikkel as a location at Aweg 2. The Green List included Pernikkel in a 2025 article on sustainable restaurants in Groningen. Public recognition through awards or award lists was not found in the provided materials.