About Us
The story behind Bochinche
Bochinche is a porteño restaurant in Chacarita that builds its cuisine from carefully sourced products, open-kitchen transparency, and sustainable practices. Created by Lucas Etchegoyhen and chef Gaspar Natiello, the project was defined from the beginning by one idea: sustainability should not be a statement, but an operational criterion guiding everyday decisions, from supplier selection to resource use, waste reduction, and menu design.
Our cooking starts from familiar flavors and Argentine products, reinterpreted with better technique and a contemporary approach. We make fresh pasta daily, work with traceable ingredients such as pasture-raised beef, agroecological eggs and quality flours, and recover traditional desserts like huevos quimbo and chajá cake.
With a kitchen fully integrated into the dining room, Bochinche offers a comfortable, transparent and relaxed experience: a place to eat well, drink good wine, feel at home, and return.
Head Chef
Chef Gaspar Natiello
Gaspar leads Bochinche's kitchen with a clear vision: recognizable flavors, quality ingredients, and refined technique. His cooking fuses Italian tradition with the porteño soul.
Bochinche
Our values
Traceable ingredients
Pasture-raised beef, agroecological eggs, Italian flour, hydroponic basil. Fully traceable.
Artisan pasta
All our pasta is handmade and bronze-extruded, every single day.
Sustainability
An operational criterion in every decision: suppliers, resources, waste, menu design.
Open kitchen
Kitchen integrated into the dining room. Full transparency on how we prepare every dish.