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[title]Over the past decade, Chacarita has become the most interesting gastronomic hub in the city (and one of the coolest neighborhoods in the world). While its cultural scene already made it worth visiting beyond the cemetery and Parque Los Andes, its food and drink offerings sealed the deal. To a broad culinary lineup that includes Anchoíta, La Fuerza, Albamonte, and Condarco, among others, Bochinche has now been added—the new restaurant by chef Gaspar Natiello (formerly of Ajo Negro and now leading Silvino just a few blocks away) and Lucas Etchegoyen, a specialist in sustainable development.
Bochinche’s concept is to make pasta that moves away from strict Italian purity, leaning more toward reinterpretation than the early 20th-century wave of immigration that shaped cuisine in the Argentine pampas. It’s homemade, flavorful food with strong technique. Classic and rooted in tradition, yet open to the freedom that comes from stepping outside dogma.
Bochinche opened right next to the Dumont 4040 theater, and if you go early, you might cross paths with theatergoers starting, ending, or extending their night at the restaurant. Once inside, it’s clear that if you’re expecting Italian clichés, this isn’t the place. No checkered tablecloths or tricolor flags in sight. The space is modern, with a large bar where you can dine and watch the kitchen in action. The style is industrial and understated, with wooden tables, plenty of iron, and shelves reminiscent of old train luggage racks. There’s also a patio for outdoor dining when the weather’s nice.
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We started with meatballs in pomodoro sauce—delicious, made with pasture-raised beef from Las Heras and a tomato sauce with just the right balance of sweetness and acidity. Other starters include picanha vitel toné, stracciatella with fainá, and porchetta with potato and egg salad, showing that rather than literal reinterpretations, the kitchen pursues a personal take on flavor rooted in comfort food.
For mains, there are classic pasta dishes made with semolina, certified organic local flour, and agroecological eggs—like pappardelle bolognese, fussillone amatriciana, or tagliatelle with seafood. There are also more Italian-American leaning options such as spaghetti with meatballs, and more local staples like ricotta and spinach ravioli with sage butter. Risotto and eggplant parmigiana round out the menu. We went for the tagliatelle and the cannelloni stuffed with pork and shrimp, topped with truffled béchamel—an unexpected combination that stands out for both its flavor and its deep homemade feel.
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The wine list is extensive, with around 30 labels evenly distributed among full-bodied and lighter reds, rosés, and both rich and crisp whites, pairing well with the menu’s range of meaty, creamy, spicy, and seafood flavors.
For dessert, we chose huevos quimbo, a delicious version featuring an orange cream that adds balance and acidity to this colonial-era classic. Continuing the mix of tradition and creative freedom, the menu also includes a deconstructed chajá cake, tiramisu, and a floating island—now increasingly hard to find—here made with coffee.
Bochinche is a more-than-refreshing opening: a place you can confidently bring a date, meet friends, or even invite parents with more traditional tastes who tend to be skeptical of modern restaurants.
The detail: Bochinche has measured its environmental impact from day one—tracking electricity, gas, and water consumption, waste, emissions, and even supplier practices. It does so through Foodprint, an AI-powered tool developed by Etchegoyen and Natiello, which monitors everything in real time and helps set concrete improvement goals. Sustainability is part of the recipe.
Where: Santos Dumont 4056, Chacarita.
