Fodor's Expert Review Abracadabra

Abracadabra opened in 2008 and has quickly become a hit with Istanbul foodies. Using ingredients that are natural, local, and seasonal—consequently, the menu changes monthly—chef Dilara Erbay (formerly of Cezayir) creates delectable and attractive "traditional-experimental" dishes like salmon tartare with cracked wheat, bulgur-stuffed zucchini flowers served with thick yogurt, and duck confit with purslane and samosas. The four-story restaurant has an open kitchen on the second floor and an eclectic mix of antiques and furniture by Turkish designers throughout; it feels like you're entering the home of your most artistic friends. The top floor has a lovely balcony looking out over the Bosphorus.