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Anyone visiting Pow Chicks without doing their homework might think this restaurant is a long-standing US franchise, but it isn’t. It’s Portuguese and has a very recent history. After two years serving chicken burgers from a dark kitchen in Alvalade, the first physical location opened in July 2025 at Campo Pequeno, Lisbon, and on 5 January the second store followed. The newest address is in Estoril, next to the Casino gardens, in an area the project itself wants to help establish as a gastronomic destination.
“The reason Pow Chicks was born is because there’s a gap in the market – and we still have many cities to cover,” explains Afonso Torres, brand manager. With the success of the dark kitchen in Carcavelos, the brand was looking for a location along the Cascais line and, after a failed attempt in the town centre, found in Estoril “an opportunity that made perfect sense.” Besides living in the area, they believe the space is becoming a destination with multiple dining options. The aim, he assures, is not to compete but to complement: “Nobody is competing with anyone. We’re all complementing each other so people know they can come here and have good food options.”
The retro aesthetic and the atmosphere reminiscent of 1950s and ’60s American diners help create the impression of an imported concept. “When we opened in Saldanha, people asked me where we brought this brand from,” he says with a laugh. But they are keen to emphasise that they do not operate as a franchise. “All the stores are ours, at least for now. We want to keep control over the product.” The goal is consistency: “The techniques used are the same, the temperatures, the timings, everything follows an extremely strict standard.”
In Estoril, the main difference is the size. While the Saldanha location has limited indoor capacity, here there is more space and a 26-seat terrace. “We end up with three times the indoor space and almost double the outdoor space,” says Afonso.
On the menu, the focus remains clear. “We’re not just a fried chicken shop. We don’t have ‘tenders’, we don’t have ‘wings’. And we’re not going to. We’re an artisanal fried chicken burger joint.”
The menu is centred on five chicken burgers, all made with deboned thigh, seasoned, hand-breaded, and fried to order. The The Pow Chick’s (€8.90) combines cheddar, bacon and pickles with house sauce; the Hot Honey Chick’s (€8.90) balances spicy honey with Pow mayonnaise; the Chili Chick’s (€8.90) mixes cheddar, jalapeños and caramelised onions; the Cheese Chick’s (€8.90) doubles down on indulgence with plenty of melted cheese; and the Farm Chick’s (€8.90) takes a fresher approach with white cheddar, lettuce, tomato and red onion.
To complete the offer, there are fries and a variety of fried snacks: cheese balls, chicken bites, jalapeño cheese and mac and cheese balls, all €4.90. Drinks highlight milkshakes (€4.50) in vanilla with strawberry or peanut butter – alternatively, Coors beer and organic soft drinks are available – and desserts include cookies (€3.50) in red velvet or chocolate.
The plan is to grow – and fast. “Our concept is to open and have a very aggressive expansion. There will be four stores in nine months. For an independent brand, that’s quite a lot.” They want to strengthen their geographic presence and establish themselves as a reference: “Our idea is to be, clearly, the pioneering fried chicken brand in Portugal.” The conviction comes from analysing international markets and the belief that fried chicken will be “the next big concept in this fast-casual category.”
After Estoril, Pow Chicks’ next stop is already set: Graça, in Lisbon. But for now, the focus is on leaving customers in Estoril with full bellies and a smile on their faces.
Av. Clotilde, 240 (Cascais). Mon-Sun 12.00-23.30