At a moment when Lisbon’s restaurant scene was feeling a bit copy-paste—another smash burger joint? more ramen?—Tasca Bica landed in spring 2026 in a blaze of originality, flavor, and fun. Some reviews call it a neo-tasca, and others say it’s a chicken shop, but chef-owner Victor Vieira’s fun-dining spot is in a category of one.
Vieira, who made a name for himself in the kitchens (and Master Chef competition) of Shanghai, lands in Portugal with an arsenal of spices, a deep knowledge of technique, and a strong sense of play. He’s not afraid to mix high and low, as in the codfish croquettes topped with romesco, bluefin tuna, and Oscietra caviar, nor to lean into nostalgia. A standout dish is the hearts of palm salad with green olives, shallots, confit baby favas, and avocado cream, which was inspired by his mother’s version during his childhood in Brazil.
But the main event is still the chicken. Vieira’s skills shine in his handling of the humble bird. His take on chicken nuggets involves a deeply flavorful breading made with his “69 condiment blend” and zingy chipotle aioli. And the signature dish is the Frango Tasca Bica, described as a “super umami” half chicken dry-aged in jamón fat that’s then smoked, roasted, and finished on the barbecue and served with a three-pepper piri piri XXX sauce. The process takes six days, and the result, which is meant to be shared, gets gobbled up quickly.
The playful Asian-accented spirit extends to desserts, which include “banana and umami experiments” and a spin on bonbon petit fours that surprise with salted caramel popcorn inside, and to the signature cocktails. The Chipotle involves gin, chipotle, cardamom, sundried tomatoes, tangerine, and honey.
For more information, visit the Tasca Bica Instagram page.
Tasca Bica
Rua da Boavista 32
Lisbon
+351 214 022 412
Reservations via Umai
Hours: Tuesday to Saturday – 18:00 to 24:00
(Photos courtesy of Tasca Bica)