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Colombian spirit/ California ingredients

Mago is Spanish for wizard/magician/a person with special powers.

This is the beginning of my journey with Colombia via art, design, history and all wonders of the country. My mother was born and raised there, I grew up experiencing these amazing flavors, spending time with the people from various regions.

The menu is a reflection of our wonderful terroir and the
amazing producers we have in Northern California but is also
inspired by the many trips to Colombia I have experienced over the years.⠀

Mark Liberman

Gift cards


Staff and Guests:

We are grateful to have the opportunity to serve you under these new circumstances and would like to share our policies with regard to hospitality during COVID-19. It is our intention to keep your experience a safe and comfortable one. The following statements are posted here to assure you that we are following the standards set forth by the Alameda Department of Public Health and CDC. 

It is clear is that we need to learn to exist within a new framework and that some of the protocols we have put in place are here to stay for the foreseeable future. 

To the Mägo team, I know we are tired but safety is in sight, so keep marching on. Please continue to look after yourselves, each other and our guests. Lead by example, stay optimistic and most importantly...wash those hands!


Our employees are now subject to daily health monitoring and symptom screening by means suggested by health organizations. Upon arrival, every staff member will be asked by the appointed health and sanitation captain if they are experiencing any symptoms related to COVID-19, or if they have been in contact with someone that was showing symptoms. Daily temperature checks will also be taken and documented. Staff members cannot begin work until they have been checked in and gone through this protocol. 

Any employee who is showing signs of COVID-19 or showing symptoms of infection, will be sent home with sick pay and monitored until they are safe to return to work. If an employee is known to have COVID-19, we will notify and dutifully comply with the advice of our local public of health agencies. 

Before coming to work
Prior to coming into work for their shift, employees must perform a Self Health Assessment. Visible symptoms are as follows: Fevers, chills or sweating, difficulty breathing, new loss of taste or smell, persistent headache, new or worsening cough, sore throat, whole body aches, vomiting or diarrhea.  If staff members are feeling sick, they must stay at home from work and inform the management team. 

Our employees will always be expected to frequently wash their hands, but are required to do so: before the beginning of their shift, after using the restroom, after touching their face, before bringing food or drinks to the table, before touching clean plates, utensils and glassware, before departing from work, after all cleaning tasks such as sweeping, mopping, disinfecting surfaces; after handling used plates or glassware from a table, trash, cash and credit cards, pens, raw animal products.

Hand Sanitizer
Hand sanitizer reinforces hand hygiene but is not a replacement for frequent washing of your hands. 

Mask are part of our uniform and are required as soon as our staff are on-site and until they have left the building. The only time they can be removed is during staff meal/break.

We require the throughout cleaning of all produce and food products that enter our building. Just as with our guests, we are conscientious and respectful of delivery couriers by wearing masks when greeting them and ask that they do the same for us. Remember that as a restaurant group we are not qualified to give medical advice or advise on next steps for guests. Always direct them to the appropriate government website for further protocol.


Tables have been placed 6ft part to abide by state regulations.
Our reservation schedule has been modified to allow for adequate time to thoroughly clean and sanitize each table between parties.
Hand sanitizer is available at the front door and the restrooms as well as a takeaway on the table.
We are sanitizing Point of Sale stations after each use and door handles, bathrooms and other high traffic areas every 30 minutes.
We are pushing for a “No cash” policy but we also understand that this doesn't work for everyone.
Your table will be marked with a QR code, allowing you to view the day's menus (food and beverage) All transactions will be done through the QR code and contactless payment.


Much like shirts and shoes, we require our guests to wear a mask upon arrival and for the duration of their reservation except while eating and drinking. We are requiring our guests that are seated inside to show proof of vaccination. We have posted notifications on premise to remind our guests, as well as our staff, to keep a safe distance, avoid close physical contact with others that are not in their party, and to keep washing those hands.

We know that reopening our business as well as other businesses can seem daunting, but we as a community are in this together. Should you have any questions or concerns, please don't hesitate to reach out by calling or email. We thank you for your understanding and compliance to help keep us all safe and comfortable.

About Us

  • Mark Liberman

    Mark Liberman

    Chef & Owner

    Born ins SF and raised in the North Bay and Folsom, Mark Liberman actually spent his youth watching old PBS cooking shows, playing GI Joe with his brothers and being a competitive gymnast. He graduated from the Culinary Institute of America in Hyde Park, New York and has never looked back.  


  • a woman standing in front of a mirror posing for the camera

    Theresa Liberman


    Theresa Liberman, co-owner and Mark’s wife, will be teaching classes and sharing her cheese expertise through Mägo’s educational programs. A User Experience Researcher at Google without a professional culinary background, Theresa developed her knowledge of cheese by taking classes …

Our friends, craftsmen and artisans

Wylie Price- architect

Leaves and Flowers - teas  

Proyecto Diaz Coffee - coffee roasters  

GDS - apron designs dining room  

Lundy Way - apron designs kitchen  

Amanda Lynn - artist  

Pinkowski Construction- general contractor

Main Street Launch - SBA loan  

Field Millworks - custom cabinetry and steel  

Morcella Wild Foods - forager

Omegha Light and Design - lighting  

Jereds Pottery - ceramics  

Carole Nielson - ceramics  

Solstice Press - print/business cards  

Etta + Billie - soap 

Contact Us

Send us a message and we’ll get back to you as soon as possible. You can also reach us by phone at (510)344-7214. Looking forward to hearing from you!

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