At Tasca Bica, the main course isn’t something you order in a hurry; the roast chicken (€22), the star of the menu designed by Chef Vic Vieira, takes six days to prepare before it reaches the table.
The chicken undergoes a series of stages before it can be properly enjoyed: it is cured with Iberian ham fat and then smoked, a lengthy process that alters the texture and ensures an intense flavor in the meat, noticeable even before the first bite.
In addition to the roasted version, the restaurant offers other unique takes on this bird we love so much. For example, Frango 69 (€13) is served as fried pieces, with a crispy exterior and a juicy interior. To accompany it, the dish comes with a strongly spiced aioli that gives the dish its name, created with a blend of 69 spices.
Shall we explore the rest of the menu?
At Tasca Bica, many unusual surprises await you
Beyond its main focus on chicken, the kitchen at this spot on Rua da Boavista serves appetizers featuring unusual combinations of ingredients and quick-to-eat formats.
The house specialty, Foie & Mar (€7), combines an olive oil cracker—in a very unique shape—with duck liver terrine, olives, and petinga, a dish described by the chef as polarizing, created so that customers will either love it or hate it.
Another option is the Croquette & Caviar (€9), designed to be eaten in one bite, which combines two types of fish— cod and bluefin tuna—accompanied by Romanesco broccoli topped with Oscietra caviar.
The menu also includes small appetizers that perfectly embody the “two fingers, one bite” concept , prepared to burst with flavor the moment they hit your mouth.
The dishes are often brought to the table by the chef himself, Vic Vieira, who kept us constantly informed about what we were tasting.
Watch our video to see how our entire experience unfolded.
Useful information:
Address: Rua da Boavista 32
Hours: Tuesday through Saturday, 6:00 p.m. to midnight
Average price: €25–€50 per person
Reservations: on the website
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