Mago Restaurant

05/08/2026

After 3 years, we are excited to work with California King Salmon again!! Beautiful ike jime king salmon caught in our local waters by . We are going to be serving it with new potatoes, gypsy peppers and a jus made from fermented asparagus juice, fig leaf and coconut.

05/05/2026

May Newsletter -

Mommas, this is your week!! Thinking about the special mothers in your life? You should be, because Mother's Day is just around the corner! We are cooking up something special this coming week, see below for more details. While we won’t be open on Sunday, Mothers day, we will be having some specia...

04/24/2026

Mägo is on the Top 100 🍾 -

Dear Friends,Spring is well underway at Mägo, and April has brought a lot of change, both to our space and our menus.After our brief heatwave in March, followed by a bit of cool weather, it finally feels like spring has arrived here in Northern California. We've been busy looking forward to May and...

04/17/2026

Aged with sauteed savoy spinach with a compote made from rhubarb, lime leaves, piloncillo and morita chilies. The dish is finished with a butter made from lemon and spring garlic.

03/28/2026

Spring farmers market update: goes to the markets three times a week so we can really see what is coming into season, speak with the various farmers and taste each vegetable, each fruit before we buy it.

Spring is coming but it isn't quite here yet. Winter citrus is still super delicious, but asparagus is here and so sweet, artichokes, sugar snap peas and young fava beans. These are from Grand Lakes this morning...but you can taste all these delicious ingredients on our menu tonight and into next week.

03/25/2026

Spring has arrived at Mago -

After a fleeting winter, the air is shifting, and we couldn’t be happier to see spring poking its head out. Blossoms on trees, longer days, warm east bay evenings. It’s that magical time of year when we bid a fond farewell to the long winter braises and slow roasts. In their place, we are embrac...

03/21/2026

One more night of Oakland Restaurant Week 2026, here are the two options we have been offering.

- Swordfish is sauteed and finished with a sauce made from almonds, coconut and cinnamon. Beluga lentils and sauteed savoy bloomsdale spinach

- Pork chop cooked over the fire, beets, cucumber and ginger salsa with a tamarind glaze

03/12/2026

Oakland Restaurant Week 2026 -

We’re proud to be part of Oakland Restaurant Week2026! 🙌 This is our chance to showcase what makesour restaurant and Oakland’s food scene so incredible.Join us starting this week for a special dining experience that highlights the heart and creativity ofour city. Who’s joining us? 🎉🍽

02/25/2026

Garden Parties -

Large Parties + EventsHost your next event in our beautiful garden! We have options for smaller parties of 6 up to gatherings of 24 in the back patio. We are so lucky to have this incredible outdoor space. For more information, please inquire below

02/23/2026

Humble ingredients that are transformed into something delicious is what makes cooking so special. Pork trotters were brined for 3 days, simmered in a broth flavored with chilies, cinnamon and lots of citrus. The trotter meat was shredded and rolled inside the skin, chilled and dredged in cornmeal and pan fried. We are serving it with a black garlic mojo, beans from and a salad made from pickles and celery.