The Danish chef Nikolaj Kirk will together with his partner Mikkel Maarbjerg collaborate with the Turksih chef Dilara Erbay in Istanbul.
Dilara Sabra Cadabra is a food-art project built around a culinary philosophy interpreting Turkish cuisine with a worldly vision, called “traditional-experimental” by food artist Dilara Erbay. Erbay has presented her concept of transforming the materials supplied in plenty by our geography into food in an experimental, innovative fashion, to local and international circles as a new interpretation of Turkish cuisine. In this concept that brings to light lost flavours and traditional recipees, everything is cooked with passionate love and given a soul.
Dilara will also do a performance on Sunday the 9th of September at The Hall together with artists and performers.
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