In A Nutshell: -Adega Restaurant is San Jose's first/only Michelin star restaurant. -They specialize in Portugeuse food. -You can opt for a 5 or 7 course pre-fixe meal. -If you go w/ the 7 course, you can then pair it w/ regular or a premium Portugeuse wine selection: hint - go w/ the premium selection b/c it's delicious. -The servings ranged from a variety of seafood, lamb & dumb that cement Portugal as a foodie destination along w/ their well-known egg custard (pasteis de nata). -If you've ever visited Portugal, then you can agree that this restaurant highlights the culinary scene there accurately. -The chef also gifts you w/ a couple freebies to try out like their very first dish featuring a sardine (you probably already knew that the country specializes in canning sardines) that you can eat right off the porcelain replica. -The service is very attentive, like most Michelin fine-dining restaurants, you will have several clean eating utencils, dishes & wine glasses switched out regularly. Overall, this was a nice place to celebrate a birthday in the Little Portugal section of San Jose.

I really enjoyed my meal. Adega is decorated beautifully and the staff is so friendly and passionate about the Portuguese food and wine. I definitely enjoyed the seafood most. I also had a couple cocktails. Delicious and very impressed by the bartender’s attention to detail. Adega is definitely an oasis in San Jose. By far the best restaurant in the area. Well deserved Michelin star.

We did a meal with wine pairing. Even if you do one or the other, you will be impressed! Annie and Andrea are the BEST!!! Literally, THE BEST!!! Service was beyond stellar. The Chef was BEYOND fantastic!! The Chef provided a beautiful vegetarian menu and Annie and Andrea provided FIRST-CLASS service. Please go if you get the chance. This restaurant is a place you want to visit.

Amazing meal! Excellent service and food. No doubt deserving of their Michelin recognition. Sad to hear they are closing. Will definitely try their sister restaurant and bakery. They truly made my husband's birthday a special one - extra dessert, a glass for a toast and card signed by all staff.

My girlfriend and I had a fantastic experience here. We can here to celebrate my birthday and they definitely left me with memories I won't soon forget. On the location: Other reviews I've read are right that this isn't the best location in San Jose and the fancy restaurant seems a little out of place in the neighborhood but maybe the neighborhood will gentrify over the next few years. The parking lot is very easy to miss as the entrance is a small alleyway between two buildings one of which is Adega. The parking is also quite small. I think there were only 4 or 5 spots for customers and a little tricky to navigate out of. On the food: Food was fantastic and very memorable. The presentation, taste, texture and flavors were flawless. The complementary olives and Portuguese cornbread were delicious and seemed very authentic (although I've never been to Portugal). All of the food gave me the feeling of being in a Portuguese fishing village with lots of salt, fish and sea elements in the dishes. Anything with salted cod seemed to be a specialty and had amazing taste and flavor. All of the courses did an excellent job elevating food and mixing beautiful presentation, colors, textures and sometimes even temperature. For example, bringing in cold mint ice cream or adding in a warm cherry liquor. On the service: Adega had excellent service. Always resetting our silverware between courses or folding our napkins when we went to the bathroom. The one small complaint here would be not being quite spot on with remembering some of our details and leaving a little too quickly from our table after delivering food (so didn't have time to ask questions or clarify things). For example, I had still water but my girlfriend had sparkling and they kept mixing it up. Anything we mentioned would be quickly corrected though. They did have several actions in exceed high expectations. I loved that they brought an hourglass timer with my tea so that I'd know exactly how long to steep my tea for so it came out smooth and not bitter. They were also very accommodating in our slow eating which went on for around 4 hours. On the atmosphere: An excellent atmosphere in the restaurant with beautiful wood tables and flooring. I really enjoyed the light fixtures with glowing filaments and tools on the wall that brought in a more rustic feel. They white of the room made it seem more spacious. Overall: Adega has definitely earned it's Michelin star. Stellar food, wonderful atmosphere and high quality service.

The bread from a local bakery were served with marinated olives, homemade butter, and homemade hummus. I enjoyed the hummus most with its grainy texture and garlic flavor. Sardine w/ green pepper, tomato, and cucumber sauces; it’s a bit salty and the sauces helped; great buttery texture. Salted Codfish cake had a crispy exterior with tender and flaky interior. It was small enough to eat in one bite, which I don't recommend because it was salty when consumed whole. The capicola was less salty compared to the other two items. The fat was chewy, which I didn't prefer. Ourico e Caviar: Hokkaido sea urchin, sturgeon caviar, potato foam, dehydrated lemon, and micro mustard leaf. The potato foam was light, delicate, and buttery. Sea urchin was sweet and creamy. The caviar provided bursts of saltiness. Each component tasted great individually; the combo of the sea urchin, caviar, and potato foam was divine. The saltiness of the caviar balanced out the creaminess of the sea urchin and the potato; I loved the salty and sweet flavors contrast; Perfect dish! Couve-Flor: Roasted cauliflower soup, almond liqueur foam, drunken pear, roasted almond, and microgreen. The server poured the soup; it had a nice savory roasted flavor and the foam enhanced the soup with its nutty flavor and airy texture. The drunken pear added a fruity note and crunch to the dish. Few pieces of almond were over roasted and gave a bitter taste, disrupting the taste of the dish. Pato: roasted duck with duck demi-glace, duck confit on rapini, and carrot chips. The roasted duck was perfectly cooked and tender; I could eat it without the demi-glace, but the demi-glace enhanced its flavor. The duck confit on rapini was good, but fell short in comparison to the roasted duck. The confit was a bit of dry. The rapini didn't give a distinctive flavor, nor did it improve the confit. The carrot chips were good and lightly seasoned with salt. The roasted duck with demi-glace was perfect. Bacalhau: Salted codfish in phyllo sheet on top of tomato rice with edible flowers. I love the fish broth used for the rice. There were few undercooked grains of rice. The salted codfish was aromatic; the phyllo sheet was light, flakey, and crispy and seal in the aroma of the codfish (a great concept). I ate the codfish and the rice separately, which was a mistake because I found the rice to be under seasoned. I should've paired them in every bite. Caldeirada: Rolled salted fish topped with lobster bits, with seaweed on the bottom, broth from lobster and clams, 3 clams, garlic purée, tomato purée, and roasted bell pepper purée, and micro green. The server poured broth (made from clams and lobster) onto the dish. I liked the texture of the salted fish. The salty flavor built up with each bite; I recommend taking small bites. The purées were good individually, but they didn't enhance the salted fish as I was expecting. Make sure to let the seaweed soak up the broth, if not, the dried seaweed would have a plastic texture. The lobster bits and three tiny clams were ok. Interestingly, micro green provided the best contrast to the dish with its flavor profile. Since the broth dissolved the three purées together at the end, I was expecting a synergetic flavor, but that didn't happen. Looking at each ingredient on this dish, I was expecting a good amount of umami flavor, but somehow it didn't live up to the expectation. Borrego: Lamb with cumin crust and demi-glace, kale roll, dried roasted garbanzo bean, and garbanzo bean purée. I liked the texture of the dried roasted garbanzo bean and the purée. The kale roll had garbanzo beans and chorizo, flavorful and good textures. I loved the lamb, cooked perfectly, with the cumin crust and a hint of mint on top. I liked the creativity of having the seasoning in the crust, which also added a new texture to the tender lamb. The demi-glace provided depth in flavor. Perfect dish. Serra da Estrela cheese with honey marmalade was a wonderful treat, sweet, savory, and funky; a great combo of flavors. To be continued in Yelp!

Was glad to hear Adega received another MS so came back for my third time. Having been to Portugal many times Adega definitely captures the Portuguese spirit while dialing it all the way up for an elite dining experience. Previous visits I did a la carte menu but it's (I think) currently configured only as a 7 course tasting menu so was excited to try that. Excellent service & food as always. Got several mixed drinks, all fantastic. Other goodies sprinkled throughout the meal which made it an extra memorable experience.

Wonderful restaurant. The food and wine pairings were excellent. We house the premium and loved each glass. The experience was outstanding.

We ate at Adega two years ago when they offered an a la cart menu and decided to come back for the chef's tasting menu last night. It was a great experience and the food was delicious. You definitely won't be leaving hungry. Lots of unique dishes - highly recommend their spring menu. I also got the flight of sangria because I couldn't decide which one to get and I was so glad I got them all!

The Iberico was melt in your mouth delicious. The service was fantastic, they even gave me some ibuprofen because I had a headache. The pescatarian menu was also very good. They give you a lot of food so come hungry! Parking in the nearby neighborhood is probably your best bet, may have to walk a few blocks.

I’ve been here a few times and I just can’t seem to feel wowed by the food. Their angle is that they’re descendants of Portuguese immigrants and they serve modern takes of Portuguese food. However, I feel like this story is lost during the entirety of the meal & should be leaned on more heavily. For example, every dish should have a story of how it relates to a typical Portuguese dish or how it’s a twist as an influence of immigrating. Instead, we were just explained what we were eating. Great, but now wow. This will be controversial, but I feel like the portion sizes can be smaller. At the end of the first 4 courses my belly was bursting full. I’m more than willing to pay the same amount of money for less food. Dessert was a total miss for me. It was an egg nest concoction. For me, it had no correlation to Portuguese food & the ratio of the nest portion to egg was just too much. It also was not to my taste. That being said, my companion finished the whole thing. Wine suggestion by the bartender/somm? was excellent. Service was ok. The waiters seemed really unhappy to be there though. There was no joy in what they were serving. Maybe an off day? Hope that next time I come, it will improve bc I really want to like this restaurant. ☹️

The private dining area was cold. We asked the staff if that could be changed and they said yes but the room remained frigid. Service was casual, non-intrusive, well rehearsed. Lots of descriptive words and impressive ingredients on the menu that never materialized on ones taste buds. Too much salt and too little flavors.

We dined here on 7/16/23. The food was delicious with great presentation and service. The pasteis de nata were sooo yummy and Diego made amazing Peruana cocktails. We had a great experience and highly recommend it!

Such a great dining experience! Every course was meticulously prepared. We did the wine pairing as well.

Urgently get in by NYE 2023, or you will miss your chance at sublime Portuguese cuisine in an hours long experience. A superlative wine list from a sommelier who actually spent time in Portugal will open your mind to surprising wines that compliment each course. Highly recommend doing the wine pairing and seven course tasting meal. You can do the full menu with meat or choose a pescatarian or vegetarian menu, and all were tasted by our table with rave reviews. Multiple servers assist you throughout the meal. Also, pre-order a box of pastel de nata, as these are the best we've had outside of Portugal.

A well deserved Michelin star. Presentation, plating as art, creative and thoughtful dishes, but most of all a skillful chef envisioning relevant dishes.

This was supposed to be our best and nicest meal of the trip, so there was a bit of hype before going to it. The interior has a nice and inviting feel to it. The meal started out well with the cheesy bread and Jamon (ordered on the side). The service was friendly but not as attentive as I would like it as we had to fill our own waters a few times. Halfway through our meal, the food got more salty to a point where none of us could finish the entree. It was a nice gesture that our server tried to fix the dish and bring it another one for us, but it was more like watering down the broth. We were told that traditionally, the dishes are on the salty side (I normally eat salty foods, but this was very salty). We ended the meal with a few dessert items, with the egg tart being really good. Overall, I expected this experience to be better, but it was good that our group got to hang out together.

This was one of the best experiences I have had in a while. I loved the food, the presentation, the service and ambiance I had gone there for my birthday celebration and they gave us an extra dessert with champagne and a birthday card signed by all the restaurant employees including the chefs … it was so touching. Overall lovely place. I will highly recommend it. Do try out before they close down for good .