Innovative snacks & cocktails in Bosphorus
Güncelleme Tarihi:
by Mina Erçel
Oluşturulma Tarihi: Ocak 16, 2009 00:00
ISTANBUL - Arnavutköy’s latest progressive restaurant Abracadabra introduces finger food style pub snacks at Pubracadabra. Set on the first floor of Abracadabra’s distinctive red building near the water, Chef Dilara Erbay works up an original and delightful menu, while one sips cocktails in a mesmerizing neighborhood in the Bosphorus.
Arnavutköy, set along the European side of the Bosphorus, is lined with various fish restaurants and local bakeries. The opening of the innovative culinary institute, Abracadabra, on a red four-story house has changed the outlook and is an adventurous eating option in the area.
The theme of Abracadabra is natural, non-hormonal, fresh and daring dishes. Chef Dilara Erbay, with a culinary philosophy of interpreting Turkish cuisine with a worldly vision, described as traditional-experimental, prepares some of the most daring and exciting dishes in Istanbul. The international press has recently mentioned Erbay and Abracadabra as a spot that has a diverse take on Turkish gastronomy. The restaurant was recently featured in Vogue Spain, Travel and Leisure as well as several other international newspapers and magazines.
Chef Erbay is an upbeat, enthusiastic and unique woman, and these characteristic qualities are reflected in her cooking. Having established and worked in Galatasaray’s Cezayir Restaurant six years ago, she decided to move over to the Bosphorus area and launched Abracadabra with her husband, Ahmet Buğdaycı.
Since its establishment in early summer, the menu has undergone several changes and improvements. Yet what remains consistent is all the naturally grown and healthy ingredients, such as organic vegetables, free range chicken and freshly homemade breadbaskets.
If arriving on an empty stomach, the bread is to die for, a selection of warm dough, composed of mini Turkish pides, whole wheat and sweet corn bread muffins are presented with a plate of Ayvalik olive oil. From the restaurant’s menu, a personal favorite is the salmon çiğ köfte; raw salmon balls served on a bed of lettuce, with wasabi and soy sauce on the side. Crispy falafel is a noteworthy snack served both at the bar and upstairs; fluffy and true to the Israeli falafel tradition. Creamy humus is extremely smooth with chunks of garlic and light olive oil, great for dipping the fresh warm bread in.
The super salad has to be one of the best salads in Istanbul; the chef combines fresh garden greens, with wakame (seaweed), sprouts, soft avocado, honey glazed whole walnuts and raisins for an unforgettable veggie taste. The main menu changes monthly, regardless of this, an established and popular item is grilled octopus in red wine sauce with jasmine rice. Be sure to ask for the daily seafood specials because if Dilara is there, she will cook up a feast with the catch of the day.
Pubracadabra: Drinks & snacks
The concept of Abracadabra is getting people together in a pleasant, artistic surrounding while providing traditional dishes with an original twist. The pub section downstairs fits with this idea. A selective menu, aimed at a quick bite, has recently been introduced to integrate Abracabra-style munchies and finger food like the pub burger, stringy cheese toasted bread or pide yengen, for those who have an organic pomegranate vodka drink at the bar.
Turkish wine, fresh mint mohitos, homemade Italian style grappa, an innovative cocktail menu combining alcoholic and non-alcoholic drinks is available at the pub area as well as the restaurant upstairs. For weekend brunch fans, Abracabra has a distinctively fresh and appealing menu as well.
Abracadabra Arnavutköy Cad. No: 50/1 Arnavutköy
0212 358 6087-88
The theme of Abracadabra is natural, non-hormonal, fresh and daring dishes. Chef Dilara Erbay, with a culinary philosophy of interpreting Turkish cuisine with a worldly vision, described as traditional-experimental, prepares some of the most daring and exciting dishes in Istanbul. The international press has recently mentioned Erbay and Abracadabra as a spot that has a diverse take on Turkish gastronomy. The restaurant was recently featured in Vogue Spain, Travel and Leisure as well as several other international newspapers and magazines.
Chef Erbay is an upbeat, enthusiastic and unique woman, and these characteristic qualities are reflected in her cooking. Having established and worked in Galatasaray’s Cezayir Restaurant six years ago, she decided to move over to the Bosphorus area and launched Abracadabra with her husband, Ahmet Buğdaycı.
Since its establishment in early summer, the menu has undergone several changes and improvements. Yet what remains consistent is all the naturally grown and healthy ingredients, such as organic vegetables, free range chicken and freshly homemade breadbaskets.
If arriving on an empty stomach, the bread is to die for, a selection of warm dough, composed of mini Turkish pides, whole wheat and sweet corn bread muffins are presented with a plate of Ayvalik olive oil. From the restaurant’s menu, a personal favorite is the salmon çiğ köfte; raw salmon balls served on a bed of lettuce, with wasabi and soy sauce on the side. Crispy falafel is a noteworthy snack served both at the bar and upstairs; fluffy and true to the Israeli falafel tradition. Creamy humus is extremely smooth with chunks of garlic and light olive oil, great for dipping the fresh warm bread in.
The super salad has to be one of the best salads in Istanbul; the chef combines fresh garden greens, with wakame (seaweed), sprouts, soft avocado, honey glazed whole walnuts and raisins for an unforgettable veggie taste. The main menu changes monthly, regardless of this, an established and popular item is grilled octopus in red wine sauce with jasmine rice. Be sure to ask for the daily seafood specials because if Dilara is there, she will cook up a feast with the catch of the day.
Pubracadabra: Drinks & snacks
The concept of Abracadabra is getting people together in a pleasant, artistic surrounding while providing traditional dishes with an original twist. The pub section downstairs fits with this idea. A selective menu, aimed at a quick bite, has recently been introduced to integrate Abracabra-style munchies and finger food like the pub burger, stringy cheese toasted bread or pide yengen, for those who have an organic pomegranate vodka drink at the bar.
Turkish wine, fresh mint mohitos, homemade Italian style grappa, an innovative cocktail menu combining alcoholic and non-alcoholic drinks is available at the pub area as well as the restaurant upstairs. For weekend brunch fans, Abracabra has a distinctively fresh and appealing menu as well.
Abracadabra Arnavutköy Cad. No: 50/1 Arnavutköy
0212 358 6087-88