About

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”.

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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