Mago Restaurant

Plantains getting ready to get squashed....patacones!!

Aged beef rubbed with a paste made from sweet peppers, garlic, clove, scallion, cilantro and lime, served with porcini mushrooms, grilled peaches and a peppercorn sauce made with beef jus and a variety of peppercorns.

Happy Fathers Day from Mägo -

Happy Fathers Day from Mägo We have an offer for you, arrange a memorable dinner for dad, fresh handcrafted dishes, refreshing cocktails, beer, wine and more!! If you can’t make it this weekend, make your dads wishes come true, gift him an unforgettable experience with a GIFT CARD for dinner or one of our upcoming summer eve...

CURRENT MENU HIGHLIGHT

Bigeye tuna is dusted with fennel salt, roasted carrots and a leche de tigre made with kombu, carrot juice, habanero, onion, lime and orange. 🌶️

We still have a few spots available this weekend, reservations available on .

On June 28th, we are so excited to be welcoming back . The evening will start at 6:00 on the garden patio with wine and small bites.

For this special occasion, Chef Mark will prepare a harmonious 5-course menu that showcases the exceptional craftsmanship of this renowned vintner. Link in bio for reservations .

✨24 Hour Giveaway✨ We are giving away two $5 tasting menus this week to celebrate our 5 year anniversary. You + your date= a well deserved night out in Oakland.

Are you the lucky winner?? All you have to do is tag a friend in the caption to be entered. The more entries, the more times your name goes into the pot. Entries close at 12pm PST on Thursday, June 13th.

We will DM the winners on Thursday to coordinate your reservation.

Mägo X Longavi Wine Dinner -

Mägo X Longavi Wine Dinner Last year we had the privelege to start up a relationship with Longavi Winery from Chile. We are very excited to welcome back Julio Bouchon of Longaví for a special 5 course wine dinner at Mägo. We will be featuring all three of their Cru selections from some of the most unique vineyard sites in t...

We are so excited to kick off our 5th birthday week today!! A big shout out to Daniel for some truly delicious ceviche, the dancers and all of our guests that stopped by for some drinks, Colombian hot dogs and ice cream!! Stayed tuned for some exciting announcement coming this week 🕯️🎆

And Senor Halibut has arrived....amazing texture for a delicious ceviche tonight with green strawberry, epazote and fennel. On the bar menu and tasting menu tonight.

5 Year Anniversary is Coming Up!! -

5 Year Anniversary is Coming Up!! It’s hard to believe that our 5 year anniversary is coming up the week of June 10th. We are excited to launch our birthday week this coming Sunday June 9th from 1pm-4pm with a party at the restaurant with Colombian style hot dogs, ceviches by Pacifico, ice cream and cold drinks. Please help us in ...

Late spring/ Early summer- Visit Mago in June -

Late spring/ Early summer- Visit Mago in June Get ready to enjoy some of our new late spring, early summer bangers. Begin with corn flan and charred pineapple with abalone. Then, fennel with nopales and roasted apricot. Experience the unique texture of our almojabana bread, followed by our aged guinea hen with a cherry mole and artichokes.

We are always excited to see fava beans at the market, we shuck the beans , blanch them and make a salsa with meyer lemon, garlic confit, white onion, mint, jalapeno, pepitas, olive oil and served on our arepa. It is then finished with a salad of spring time herbs such as garden sorrel, mint, cilantro and young arugula. Available on our tasting menu and our bar menu this week.
🌸

Local halibut ceviche with nopales, avocado and patacones. On our bar menu this week!!! Stop by and grab a drink and bite.

Celebrate your grad at Mägo -

Celebrate your grad at Mägo Great news everyone! We've teamed up with Open Table as our reservation platform. Feel free to hop onto our website or click the link provided to book your spots. As we're just getting our feet wet with Open Table, we'd be over the moon if you could share your dining experiences with us through revi...

One of our servers injured herself and will be out for an undetermined amount of time but looking for at least 6-8 weeks. We are a small team and we are searching for someone that can fill in as a server for that time primarily on Fridays and Saturdays. Please message [email protected] or DM us here to follow up.

Our goal has always been to start the week from scratch, we do change our menu daily/weekly. And yes, it is more work to cook this way for everyone. But there is something exciting, spontaneous and romantic about starting from the beginning each week. We get to work with ingredients when they are at their most delicious. We look forward to welcoming you to the restaurant.

Oca and new potatoes course this week: spring garlic and potato soup with nigela seeds, oca and potato salad with sea urchin and Angelica. Not pictured: roasted oca with coffee, yogurt and pimenta baniwa.

Nominate Mägo in the East Bay Express -

Nominate Mägo in the East Bay Express East Bay Express' has opened their nomination period through May 5. We need your help to nominate Mägo in the East Bay Express, these are the categories that we are interested in but if there are others that you feel strongly about, please feel free to ad us to those as well.

Horseradish panna cotta with broken matzoh marinated with spring onions, jalapeno, angelica from our garden, lime and smoked trout roe, from our Passover menu last week.

Provecho pop up tomorrow night🔥 -

Provecho pop up tomorrow night🔥 Chef Mark is excited to announce that we will be offering our Latin inspired Passover tasting menu the week of April 24th. The menu will be available at the bar a la carte and we will also have vegetarian options available. Happy Passover!!

We are excited to announce that we will be offering our Passover sedar tasting menu the week of
April 24th-27th. We will be offering new takes on Passover favorites from Chef Mark Liberman. We will also be offering a la carte options at the bar for those that don't want to commit for a full on tasting menu. Reservations are available in bio via

Charred Japanese sweet potato dressed with a mayo made from crab roe, sesame and chives. The sauce is a roasted poblano sauce with lots of onions and fresh lime...on our menu this weekend. Available on our tasting menu or a la carte at the bar.

So amazing to meet Liliana while in Bogota, so much inspiring ceramics with colors, textures and organic forms. Excited about working together!!!

Farmers market cooking class -

Farmers market cooking class Every week, we go to various farmers markets and purchase the bulk of our produce for the week. While Mago is influenced heavily by Colombia and the traditional flavors and dishes from various regions, we try and create a sense of place by cooking what is most delicious at the moment.