The story began on 16 February 1976. In Achrafieh, the concept of the Lebanese brasserie was introduced for the first time. BouBouffe opened as the area’s earliest restaurant, setting a benchmark for quality and freshness from day one.
At the heart of the journey is owner Michel Aramouni. His philosophy has always shaped the experience. He built BouBouffe on a simple rule: never allow yourself to give a mediocre performance, no matter what the circumstances are. That principle continues to guide the kitchen, the service, and the atmosphere.
From the start, Lebanese flavors were paired with international influences. The name BouBouffe, inspired by the French word for food, echoed Achrafieh’s long standing cultural ties to France.
A restaurant built around community
In its early years, the menu focused on comfort and familiarity. Shawarma, manakeesh, and steak with hand cut fries drew loyal guests. Gradually, the offering expanded. Breakfast, lunch, and dinner became part of everyday life.
Homemade daily dishes and charcoal grilled shawarma soon became signatures. As a result, BouBouffe earned its place as a neighborhood institution.
During the Lebanese Civil War, the brasserie became more than a dining space. It turned into a meeting point. People gathered there for warmth, conversation, and reassurance. In many ways, BouBouffe mirrored the resilience of Beirut itself.
Looking forward
Today, Boubouffe Brasserie moves into its next chapter with the same values intact. Quality remains uncompromised. Hospitality stays genuine. Ultimately, this milestone marks fifty years of shared memories. More importantly, it reflects a legacy built on purpose, people, and passion for food.
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
