Main content starts here, tab to start navigating


Abracadabra Magic Food was founded in Istanbul in 2004 by food artist Dilara Erbay Bugdayci. She built a culinary philosophy interpreting Turkish cuisine with a global vision, called ‘traditional & experimental’. One of the pioneers of the New Turkish cuisine, her restaurant, Abracadabra Istanbul has quickly become a hot spot for the international food scene and has been one of the best 50 restaurants in the world by Conde Nast Travel in 2010.

She came to New York ten years ago and started from scratch with small sized cafes, Abracadabra Brooklyn, and later Abracadabra Magic Deli. She loves to combine food and all kinds of creative art in the form of food events, food performances, holistic cooking workshops in festivals, schools, art venues all over the world.

Abracadabra Magic food relies on the perception of good food as a natural medicine for our body,  mind and spirit. We proudly use fresh, seasonal, organic food.

Read Vice Article

Traditional and Experimental Turkish Cuisine

After being chef owner of the Abracadabra Istanbul (one of the “Top 50 restaurants of the world”, Condé Naste Traveler, 2009), Dilara Erbay has brought “food art” to New York City as a caterer, consultant, private chef, lecturer, culinary performance artist, and food stylist.

Food Art

Abracadabra integrates art and design with food.
While Dilara was developing her own cuisine, she made edible installations in Paris, Copenhagen, and New York.

My Book: Natural Nutrition Guide for Kids

Published in Turkey, my book challenges conventional food and explores natural, healthy ways of feeding babies and children.
It is all about a humorous way of revolting against industrial and processed food. It offers alternative, practical ideas, and recipes for healthy bodies and minds.

Food Art Catering

Abracadabra has brought a new point of view to the catering by using all creative art disciplines. Dilara specializes in creating concepts for her “food-art catering”.

Inquire Now

Types of Catering

  • Diplomatic receptions
  • Business dinners
  • Openings
  • Events in museums
  • Office parties
  • Company motivation meals
  • Small weddings
  • Fairs and festivals
  • Picnic
  • Crazy house parties
  • Awards ceremonies

Types of Menus

  • Conceptual
  • International
  • Ottoman
  • Vegetarian
  • Mediterranean
  • Middle Eastern
  • Indian
  • Healthy
  • Detox
  • Raw

Workshops / Lecturing

  • Healthy nutrition
  • Food art
  • Smart snacks
  • Vegetarian
  • Food shopping
  • Turkish mezes (tapas)
  • Aphrodisiac foods
  • Kitchen principles
  • Party food
  • Local techniques

Restaurants & Eatery Concepts

Dilara Erbay's Abracadabra is one of the 50 most amazing restaurants in the world by Conde Nast Traveler, 2009.

Fast Slow Food Project: Datli Maya

Datli Maya was another cultural, creative project of hers. She had gone back to basics, affordable real food for everyone: wood fire, slow cooking, heirloom seeds, seasonal, self-service...

Food-styling and Productions

A chef-stylist approach to food productions.

International Press Coverage

  • New York Times, 2005-13
  • Al Jazeera Magazine, 2013 
  • CNN International, 2013
  • Arte TV, 2008 
  • Conde Nast Travel, 2008  
  • Daily Telegraph, 2008 ·
  • Sunday Times Travel Magazine, 2008-9 
  • Vogue (Spanish), 2008 
  • Italian CNBC Television, 2008 
  • Fodors, 2008.
  • Wgsn, Travel guide, 2008
  • The Guardian, 2008 
  • Newsweek, 2007
  • Tokyo Calender 2007  
  • Cornucopia, 2006
  • Tokyo Calendar, 2006
  • Cornucopia, issue 33, 2005  
  • Mini International, 2006 
  • Facts. 2006
  • De Standaard, 2005  
  • Das magazin, 2002  
  • Style City Istanbul, Thames and Hudson, 2005