​A place for reckless creativity, serious technique and really good food.
​
​
Black Goat is a chef-driven culinary project founded by award-winning Chefs Derek Ronspies and Cat Biggar.
Over the last decade, we've launched five versions of Black Goat across the United States and Europe...from underground supperclubs and chef's tables to food trucks and top restaurants. Along the way we've served thousands of guests, landed on USA Today's list of America's Best Restaurants, and built a reputation for doing things a little differently.
​
Now we're opening our newest chapter in the heart of Den Haag.
But before the chef's table lights come on and the tasting menus begin, we're inviting you to experience what Black Goat is all about through The Black Goat Test Kitchen.
​​
What Is a Test Kitchen you ask?
It's what it sounds like...where new ideas are born, where break the rules and play with our food...no recipes, innovating dishes and colliding cultures. A creative foodie playground in the form of a neighborhood restaurant.
​
At Black Goat Test Kitchen, our menu changes constantly. We cook with what inspires us, what local farmers and producers are harvesting, and what we happen to be obsessing over that week.
​
The result is a revolving chalkboard menu of globally-inspired dishes made with locally-sourced ingredients.
​
No frozen food.
No microwaved shortcuts.
No corporate recipe books.
​
Just thoughtful cooking made from scratch and priced so everyone can get a taste of what we do.
Think of it as the casual, easily approachable side of Black Goat.
A place we would like to eat.
​
What Is a Supperclub?
A supperclub is where Black Goat began.
Long before chef's tables became trendy, supperclubs brought people together around one communal table for an evening of food, drinks, conversation, and connection.
​
At Black Goat Supperclub, there are no menus to order from and no two events are ever the same.
Guests gather for an immersive multi-course dining experience designed entirely by the chef. Each dinner is built around the seasons, the ingredients available that week, and whatever creative rabbit hole the chefs has fallen down.
​
It's intimate.
It's interactive.
It's a little rebellious.
And it's our favorite way to cook.
​
Why We Do Both
The Test Kitchen and the Supperclub are two sides of the same story.
​
BGTK allows us to cook every day, support local producers, experiment freely, and introduce new guests to the Black Goat philosophy. Expect playful pop-ups, Brunchclubs, themed weekends to keep an eye out for!
​
Black Goat Supperclub is where those ideas evolve into fully immersive intimate chef dining experiences.
No two menus or dishes are ever repeated - except our bouche, if you know, you know..
That's part of the fun.
​
​
The Black Goat Philosophy
We believe fine dining should be exciting, not intimidating.
We believe food should tell stories.
We believe hospitality is about making people feel welcome, not making them feel uncomfortable.
Most importantly, we believe great experiences happen when talented people are given the freedom to create.
​
That's why we don't follow trends.
We don't chase stars.
We don't fit neatly into a category.
We're not trying to be the best restaurant in town.
We're simply trying to create the kind of place we'd want to spend our own evening.
​
​
What's Next?
We're launching with our rotating Test Kitchen menu during terrace season, starting 13 + 14th of June serving globally-inspired dishes, local ingredients, great drinks, and plenty of surprises.
​
As the season unfolds and our build-out is completed, we'll begin introducing our signature chef's table dinners, tasting menus, special events, and the return of the Black Goat Supperclub experience.
​
Whether you're joining us for a quick bite on the terrace or settling in for an unforgettable evening at the chef's table, we're glad you're here.
​
Welcome to Black Goat.
See you soon!
Cheers - Cat, Derek and of course, Truffle!
​
​
​
👉 Ready to join the table?
Check our Events page to see what’s next—or email us at info@blackgoatsupperclub.com to book your private chef’s table.
