French-born (but from Portuguese stock) Alexis Bourrat and his Hungarian-British wife, Agnes Bourrat, came to Lisbon from London with hopes of putting their years of hospitality experience to work as consultants. That didn’t quite pan out, but what happened instead is better: their eclectic restaurant BouBou’s (get it?). It’s clearly a labor of love, with one or both of them working the floor every day, conveying a spirit of love and friendship for their guests. The menu reflects their identities as citizens of the world. The menu, which is was devised by the couple and Alexis’s younger sister, Louise—who in her early 20s has already worked in the kitchens of Alain Ducasse, the Mandarin Oriental London and Chile—ranges over all sorts of flavors. The oysters come with yuzu and huacatay (a kind of Peruvian mint) rather than the typical mignonette. Grilled prawns come with ginger and koshu (a Japanese spirit). Octopus is served with dashi and aioli.