Three spaces under the same roof. Four kitchens with distinct purposes. Extended hours (from breakfast to dinner and late-night bar). 120 staff members between the kitchen and the dining area. More than just a restaurant, it is a daily rhythm — for Lisbon residents, travelers, and regulars alike.
From the large cuts to the liver, from the stone to the seam. Every detail at Bica is infused with Portuguese matter — culinary, architectural, conceptual. Bica do Sapato is not a “show kitchen” — it is a working place, where things are refined, where they are left to rest. The same goes for the entire operation: large scale, based on care.
Three spaces under the same roof. Four kitchens with distinct purposes. Extended hours (from breakfast to dinner and late-night bar). 120 staff members between the kitchen and the dining area. More than just a restaurant, it is a daily rhythm — for Lisbon residents, travelers, and regulars alike.
From the large cuts to the liver, from the stone to the seam. Every detail at Bica is infused with Portuguese matter — culinary, architectural, conceptual. Bica do Sapato is not a “show kitchen” — it is a working place, where things are refined, where they are left to rest. The same goes for the entire operation: large scale, based on care.
workplace
Reopening Bica also means rethinking what it is to work in a restaurant. We are building a structure where the well-being of the team is central: fair hours, good meals, real opportunities for growth. We want the care we put into the service to reflect, above all, inside our doors.
workplace
Reopening Bica also means rethinking what it is to work in a restaurant. We are building a structure where the well-being of the team is central: fair hours, good meals, real opportunities for growth. We want the care we put into the service to reflect, above all, inside our doors.
Sustainability
Here, sustainability is a daily practice: we work with local and seasonal suppliers, reduce waste at the source, and give new destinations to organic materials and kitchen by-products. We promote transparency and traceability in the supply chain, and create support systems for the team that also reduce impact — because taking good care of people is part of the cycle. The goal is simple: to do better every day, with less waste and more value.
Sustainability
Here, sustainability is a daily practice: we work with local and seasonal suppliers, reduce waste at the source, and give new destinations to organic materials and kitchen by-products. We promote transparency and traceability in the supply chain, and create support systems for the team that also reduce impact — because taking good care of people is part of the cycle. The goal is simple: to do better every day, with less waste and more value.
