Portugal Part 7: Fine Dining in Lisbon

Boubou's

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

Mignardises

My meal at BouBou's was easily the best I had while in Lisbon. From start to finish, every bite was simply incredible.

100 Maneiras

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.

THE COVER

Welcome to Bosnia

“Flower” Bread, Ajvar, Kajmak, Pasteta and Sea “Butter”

FOREWORDS

Orient Express

Shallot Pickle, Baba Ganoush and Papadum

Lucky Charm

Roasted Broccoli, Cashew Emulsion, Sorrel Vinaigrette, and Avocado Puree

Sarajevo Cigar

Potato Foam, Smoked Tea Bread and Duvan Čvarci “Tobacco”

INTRODUCTION

Mixed Salad

Anchovies, Truffle, Parmesan and Raspberry Powder

CHAPTER ONE

The Dark Knight:

Hamachi, Ginger Jam and Garlic Purée

XOXO, The Chef:

Oignon, Banana, Purslane Chimichurri and XO Sauce

CHAPTER TWO

Tea Party

Red Mullet in Smoked Ham “Tea”

The Last Supper

Cow Head, Horseradish, Kupus and Somun Bread

CONCLUSION

Praia das Maçãs

Aguardiente Ice Cream, Apple and Codium

Tart Attack

Pineapple, Geranium and Sorrel

Mignardises

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.