Portugal Part 7: Fine Dining in Lisbon
Updated: Aug 27
BouBou's is a casual, fine dining restaurant opened in 2018 by husband and wife team, Alexis and Agnes Bourrat, hence the name BouBou’s. This restaurant is truly a family enterprise. In addition to Alexis and Agnes, Alexis’ sister Charlie Bourrat is in charge of the restaurant's wine program, and his other sister, Louise Bourrat is the chef. Chef Louise Bourrat won the French version of Top Chef in 2022 with innovative cuisine that the judges described as “an uppercut from start to finish.” She brings that same ingenuity to BouBou's.
Faux-Gras, Moscatel, Seeds and Shiso Leaf Taco
Gambas, Horseradish, Flowers
Sweet Potato, Leche de Tigre, Kaffir Lime
Hamachi Ikejime, Truffle Ponzu, Puffed Rice
Catch of the Day, Oyster, Cockle, Yuzu
Duck, Beetroot, Watercress, Lavender
Requeijão, Pumpkin, Olive Oil, Vanilla
Black Garlic, Miso, Toffee, Truffle
My meal at BouBou's was easily the best I had while in Lisbon. From start to finish, every bite was simply incredible.
Sarjevo-born chef, Ljubomir Stanisic moved to Portugal in 1997. In 2019 he opened his second restaurant in Portugal, 100 Maneiras, for which he won a Michelin star one year later. Chef Stanisic believes in “dive dining,” meaning that his guests should prepare themselves for an immersive experience.
At 100 Maneiras, he accomplishes that by offering tasting menus which trace his journey from a teenage refugee escaping a war-ravaged Yugoslavia, to a Michelin-star-winning chef in Portugal. Each dish or "moment" in the tasting menu tells a story of a specific time in Chef Stanisic's life. I have included the chapter names but omitted the stories so that you can discover them on your own, should you visit.
Welcome to Bosnia
“Flower” Bread, Ajvar, Kajmak, Pasteta and Sea “Butter”
Shallot Pickle, Baba Ganoush and Papadum
Roasted Broccoli, Cashew Emulsion, Sorrel Vinaigrette, and Avocado Puree
Potato Foam, Smoked Tea Bread and Duvan Čvarci “Tobacco”
Anchovies, Truffle, Parmesan and Raspberry Powder
The Dark Knight:
Hamachi, Ginger Jam and Garlic Purée
XOXO, The Chef:
Oignon, Banana, Purslane Chimichurri and XO Sauce
Red Mullet in Smoked Ham “Tea”
The Last Supper
Cow Head, Horseradish, Kupus and Somun Bread
Praia das Maçãs
Aguardiente Ice Cream, Apple and Codium
Pineapple, Geranium and Sorrel
That concludes my time in Portugal. Akin to how I felt after these meals, I was full. On second thought, "filled" is a better word. This country filled my appetite for new adventures, excellent wines, history, delicious food, friendly interaction, gorgeous architecture, warm culture...and somehow, left me simultaneously wanting more. I will definitely be back to see more of this resplendent country.