Armenian Cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. Armenian Cuisine resembles poetry where each verse has its own flavor. Armenian cuisine is as ancient as the history of Armenia, and a wonderful combination of different tastes and aromas. Closely related to eastern cuisine, various spices, vegetables, fish, and fruits combine to present a unique experience for any visitor to the country. Armenia is famed for its apricots which many consider taste better than anywhere else in the world. As early as the 4th century BC Alexander the Great brought apricot trees from Armenia to Greece whence they found their way to Rome. Food in Armenia is one of the chief attractions. Each region has its own unique cuisine with its own special flavor. Armenia is known as the motherland of viticulture and winemaking. The legend tells that Noah planted the first vineyard in the plateau of Ararat. Burning sun, rich land and the hard work of the peasant have given Armenian wine its unique taste and odor. For those who love to discover culinary adventures, Armenia is just the right lace! Alexander Dumas was very impressed with the Armenian khorovats (barbecue) during his trip to Caucasus. He was recommending his French friends to taste it. Dolma is prepared from grind meat which is wrapped up either in grape leaves or cabbage. In summer they stuff also eggplants, tomatoes and peppers. Madzun (yogurt) is an indispensable from Armenian table. Madzun is used for making spas (traditional soup) Traditionally Armenians cooked food on fire. The clay furnace began to be called tonir and has retained this name. By the way, tonir was borrowed by all people of Transcaucasia becoming an integral part of their national culinary. Armenia in general has contributed a lot in term of cooking. Thus, many authentic Armenian dishes later became known in Europe thanks to Persians and Turks as the dishes of their national cuisines. (for example, dolma).In their turn the cuisines of Turkey, Iran and Arabian countries have enriched the culinary culture of Armenia. The National Dish of Armenia is Harissa. This dish has been described as, “as ancient as the Bible” and as we will see utilizes local produce and very simple cooking procedures and ingredients. Lavash, a thin bread topped with Sesame Seeds. As yet another reference to Armenia’s Christian tradition, it is believed that Lavash is the bread that is most often mentioned in the Bible, due to its popularity and wide availability in Biblical days within this region.
- Our village (Armenian national cuisine) - 5 Sayat Nova st.
- City diner (American cuisine)-1/3 Byuzand st.
- Gusto (Italian cuisine)- 11 Abovyan st.
- Mimino (Armenian and Georgian cuisine)-7 A.Manukian st.
- Bravo (Armenian, Japanese)-13 Hrachia Kochar st.
- Breeze (Thai)-23 Nalbandian st.
- Cactus (Mexican)- 42 Mashtots ave.
- Lagua (Arabian)- 5 Alek Manukian st.
- Lotus (Chines)-33 Sayat-Nova st.
- Nran Guin (Caucasian)- 15 Tumanian st.
- Old Erivan (Armenian)-2 north ave.
- Slavianski (Russian)-13 Amirian st.
- Yerevan Tavern - 82 Hanrapetutian st.