Tasca Bica: a traditional restaurant with a modern twist
Tasca Bica: a restaurant with a nomadic spirit in the heart of Lisbon
Tasca Bica dropped anchor in Lisbon in early 2026. Its owner and chef, Victor Vieira, is the true traveller in this story. Originally from the Brazilian state of Espírito Santo, the chef – whom everyone calls ‘Vic’ – has travelled far and wide.
From the United States to China, via France, he has drawn inspiration from all these places. Originally more involved in events, consultancy and marketing, Vic gradually acquired a solid grounding in cooking
Victor Vieira, in creating Tasca Bica, aims above all to promote what he calls ‘fun.dining’, drawing on both ‘fine dining’ and the relaxed atmosphere of a tasca.
A tasca is ‘the little local restaurant’ where you can enjoy home-style cooking or bistro fare.
The idea, then, is to share dishes, nibble and sample original creations.
And the first thing that strikes you is the cheerful atmosphere that reigns in the restaurant. Starting with Chef Vic, who is clearly having a great time.
The space is pleasant, offering a modern take on the traditional tasca, complete with an open kitchen.
At www.lisbonne-affinités.com, we appreciated the creativity of the cuisine, the friendliness of the team and their expertise.
A relaxed atmosphere, serious cuisine
Whilst a cheerful and relaxed atmosphere reigns at Tasca Bica, the dishes are nonetheless very sophisticated.
Inventive, as we’ve told you! Take, for example, this chicken ‘Rissol’, stuffed with chicken heart, onion and port. Slightly spicy, full of flavour.
Then there’s the three-fish croquette – made with cod, tuna and sturgeon – which is reminiscent of Réunionese ‘acras’, skilfully combining hot and cold elements.
For the main courses, there’s a lightly pan-fried foie gras served on an olive oil brioche, with confit horse mackerel and an olive cream, tapenade-style. The dish is called ‘Foie et mar’ and thus combines two unlikely culinary elements.
Next, you’re offered a duck breast roulade, served carpaccio-style with a green sauce – all very original. Then there’s the pequillo pepper stuffed with confit duck, in a three-pepper sauce, featuring the highly aromatic chipotle – a dried and smoked jalapeño chilli (Mexico).
Chicken reigns supreme at Tasca
Tasca Bica’s signature dish is the ‘galito’ (a small breed of chicken commonly found in Brazil), served with a piri-piri sauce.
Spicy grilled chicken is one of the most popular ways to enjoy this poultry in Portugal.
But chef Victor Vieira wanted to incorporate the traditions of his homeland into his dish
The ‘Frango (chicken) 69’, where the chicken is marinated in 69 different spices and herbs, or the ‘Frango (chicken) Tasca’, marinated in brine and diced ham, then smoked and reduced, served with an avocado sauce.
A real treat! And for dessert, don’t miss the ‘Babanissimo’: two banana creams, a juice jelly, banana liqueur and dried banana. Fresher and lighter than it first appears.
All about Tasca Bica
Tasca Bica takes its name from the neighbourhood where the restaurant is located: Bica.
A lively and ‘trendy’ neighbourhood, as the saying goes, with plenty of bars and restaurants.
Tasca Bica is located at Rua da Boavista, no. 32.
Open Tuesday to Saturday from 6 pm to midnight
Tel +351 21 402 2412