Adega opened in 2015, in a quiet pocket of San Jose’s Little Portugal neighborhood, with an ambition that belied its modest footprint: to bring refined Portuguese cuisine to the heart of Silicon Valley. It succeeded. Within just one year of opening, it earned a Michelin star, becoming the first restaurant in San Jose to do so, and the first Portuguese restaurant in the U.S. to hold that distinction. Nearly a decade later, Adega continues to wow diners.
A Family Affair
The restaurant was co-founded by Carlos and Fernanda Carreira along with their daughter, Jessica Carreira, and Chef David Costa. Adega (which translates to “wine cellar”) was conceived as both a culinary homecoming and a forward-looking project. Jessica trained in culinary arts in Portugal and interned at Lisbon’s Michelin-starred Eleven before returning to California with a clear vision for Adega.
The Setting
Though the word “adega” conjures cool stone walls and flickering candlelight, Adega’s dining room is airy and modern, with clean lines and a quiet elegance that nods more to Lisbon’s contemporary design sensibility than to rustic tradition. Blue-and-white tilework offer visual interest, the lighting is soft, the service gracious, and the atmosphere feels more like a casual dinner party than a formal occasion.
The Menu
At the center of Adega’s story is Chef David, who blends classical technique with a sense of Portuguese soul. His cooking is refined rather than rustic, and his plating has the artisanal flourish of someone trained in Michelin kitchens. The menu is prix fixe and seasonal, offered in a multi-course format, with optional add-ons and optional wine pairings.
Service might begin with an artistic “gifts from the chef” array of amuse bouche items. An optional caviar course features delicate cones packed with Osetra or Kaluga pearls. A bread course follows with a pour of Portugeuse olive oil. Then the more structured dishes arrive: abalone in its broth and pickled radish; fresh pea flan with linguiça bits, soft-boiled egg and mint foam; sword fish with a white wine dill sauce; duck breast with sunchoke purée and cherry chutney. A “pre-dessert” offering might be an almond taco with yuzu and sweet egg cream, followed by a fried sweet coconut rice ball. And just when you think you’ve come to the meal’s end, a tiered tray of mignardises arrives.
The Wines
Adega’s wine list is proudly 100% Portuguese—an intentional move that sets it apart not just in San Jose but in the broader Bay Area. From Vinho Verde to Douro reds to rich Madeira and colheitas, the list offers an education for the curious and a playground for the well-versed. Many of the bottles are sourced directly by the family, and Carlos, in particular, is always eager to walk diners through regions and producers that are unfamiliar to most Americans.
The optional wine pairings are thoughtful: a crisp 1984 Cavaleiros alongside a buttery seafood course, or a robust 2018 Mouro to stand up to a meaty main. The list’s strength lies not in marquee names but in its depth and regional nuance.
The Cocktails
Though the food and wine remain Adega’s backbone, the cocktail program is a standout. Each drink on the curated list is built with Portuguese spirits or ingredients. Particular favorites on this visit were the Oaxaqueña with Union Mezcal, agave syrup, fresh lime juice and muddled cilantro and mint, and the Alentejano with Bulleit 6 yr. old bourbon, brown sugar, fresh lemon juice and an unexpected Iberico ham slice as garnish.
It’s this creative alignment—between kitchen and bar, heritage and innovation—that gives Adega its particular appeal. Diners leave not only satisfied but slightly better informed, as if they’ve just returned from a brief trip to the cuisine’s country of origin.
The Expanded Table
While Adega remains the flagship, the Carreira family has since extended their culinary footprint. Nearby, they operate Petiscos, which earned its own Michelin Bib Gourmand recognition. Here, the casual small-plates concept is led by Chef David’s wife Chef Sandra Murillo and inspired by Lisbon’s tascas, There’s also Pastelaria Adega, a bakery dedicated to buttery, blistered pastéis de nata and other traditional sweets. (Chef Jessica is the pastry expert, providing all three restaurants with her creative and delicious baked goods.) Together, the trio of businesses creates a kind of Portuguese ecosystem in San Jose; a rare feat in a city not known for destination dining.
The Legacy, in Progress
Adega’s Michelin star remains a point of pride. But what matters more to the team is consistency, community, and the chance to keep Portuguese cuisine evolving in concert with California’s bounty. While much of the attention is directed at Adega’s accolades, the soul of the place remains personal—a family’s tribute to their homeland, served one delicious dish at a time.
Photos courtesy of Adega