A gastronomic experience is like a fragrance that sets the tone for the journey. As you learn the local cuisine, an inseparable part of the culture, you get to experience a range of emotions tied to the strongest impressions - taste, aroma, history.
Armenian cuisine is based on originality, history, traditions, and, what’s even more important, love. It’s not a surprise, since gastronomy in Armenia is given particular respect. There are many traditions around food: enjoying a cup of Armenian coffee without a rush in the morning; noisy family gatherings at a delicious dinner; long nights filled with deep conversations and excellent wine.
Let us introduce you to several symbols of Armenia’s gastronomic code. Cracking it is guaranteed to be a most enjoyable journey!
Lavash, the king of Armenian feast
The main character in Armenian cuisine is its majesty Lavash. The Armenian national bread is made by sticking the dough to the walls of a traditional tandoori oven. There, baked by the warmth of the fire, the dough turns into a lavash thinner than the Italian pizza. Lavash is a perfect addition to any dish thanks to its delicious scent and tender, lightweight texture. Armenian lavash has a practical aspect too: long expiration date, incredible taste, low amount of calories. By the way, in November 2014, the Intergovernmental Committee for the Protection of the Intangible Cultural Heritage included the traditions of Armenian lavash baking in the list of the Intangible Cultural Heritage of Humanity, compiled by UNESCO.
Armenian Cheese
Cheese is mandatory at a traditional Armenian feast. Armenian cheese varieties are known for strong taste and aroma. Hard and spicy Chanakh, tender and aromatic Lori, thread-like Chechil, fatty and crumbly Motal - try them all and pick a favorite.
You can start tasting Armenian cheese varieties with a visit to the family-established “Mikaelyan Cheese Factory” in Artsvakar village not far from Lake Sevan. Here, you can taste 10 different types of cheese, each with a distinguishable taste and savory aftertaste e. The founding family will serve the cheese themselves and pair it with wine, Armenian brandy, nuts, and other interesting ingredients. All you need to do is sit back and enjoy foodie conversations in a warm, relaxing atmosphere.
Armenian Traditional Cuisine
The multidimensional nature of Armenia’s cuisine will make sure each guest finds a favorite dish. Before starting your journey into the rich world of Armenian food, note that there are two main types of Armenian cuisine: Western and Eastern.
Western Armenian dishes
Western Armenian meals are close to Lebanese and Arab cuisines, as they were s by Armenian migrants from Syria, Lebanon, and other Middle Eastern countries. Some of the well-known Western Armenian dishes include Lahmajun – a very thin dough with meat spread on it and seasoned with spices, greens, and lemon; bite-size pies with various fillings (“byorek”), vegetable salads like fatush, and a unique meat pie called mantee.
Eastern Armenian dishes
The best introduction to Eastern Armenian cuisine starts with the king of the traditional dishes – dolma. Afterward, we recommend trying harisa – thick porridge made from wheat and fatty meat, and arishta (Armenian noodles) with a matsoon (Armenian yogurt) and garlic sauce. In hot summer days, a zhengialov hats is a wonderful source of nutrition: a thin dough with filling made of 25 varieties of greens, dressed with a bit of oil, and baked in an oven. In the cold of the winter, get warm with a bowl of rich soup called spas or the main character of winter-time feasts - khash, the famous thick broth made of beef bones.
Each region of Armenia offers its own unique dish. Etchmiadzin is famous for its kооfta – soufflé beef served with emmer. The legendary dish of Gyumri is qyalla – the head of a cow or a ram, baked in a tandoori oven and seasoned with various spices. Dilijan is famous for its large variety of mushrooms and mushroom-based dishes due to the higher humidity in the area. And finally, reaching the southern region of Armenia - Syunik, you can try kurkut – pork mixed with wheat grits, languished over low heat for about 12 hours and turned into a tender homogeneous mass. Syunik shares with Artsakh the national dish we mention above - zhengialov hats. We recommend visiting Garni to taste the aromatic gata – a pie with Greek nuts and a filling of butter and sugar.
Fruit
Armenian fruits are legendary. Nourished by the warm sun and the love of the gardener, fruits in Armenia grow sweet, juicy, and deliciously aromatic. They decorate every table here, as if they were collected from a still-life painting.
The leader among the local fruits is the apricot, of course. TThis honey-sweet fruit was first exported to Europe from Armenia, which explains the Latin name for apricot - Prunus Armeniaca.
Meghri, a small town on the border with Iran in the southern region of Syunik, plays the most important role on the agricultural map of Armenia. It’s drowning in fruit gardens, plantations of pomegranate, olive, and grapes. Due to the subtropical climate, gardeners can grow figs, loquat, persimmon, citrus fruits, and even kiwi in Meghri. In case you’re around during the harvest season, you’ll get the chance to pick the juicy fruits right from the trees in the street and enjoy them during your tour.
Fish
Armenians take pride in another inseparable part of the local cuisine – the fish of Sevan. Among the local varieties are ishkhan, an endemic trout, and whitefish, also known as “sig” among locals. At fish farms, you can try variations of fish filet – in tomato sauce, smoked, or simply seasoned with salt and pepper. Of course, juicy fish skewers are especially popular. Also, you can taste the famous fish gata at the restaurants near Sevan. This dish has nothing to do with the actual, classic sweet gata - it just borrowed the name because of the rounded shape. ,And of course, you can’t miss kebabs made from Sevan crayfish tail – it’s a special treat .
Armenian Wine
The Renaissance of the Armenian Winemaking
Just some 15 years ago the drink that everyone associated with Armenia was only brandy. But in the last decade, the production of wine has been on the rise., In this short period of time, Armenian masters chose the right direction and style for winemaking, adhering only to the highest standards of production . As a result, Armenian wines have received international recognition and brought the ancient Armenian traditions of winemaking into the spotlight. Armenia is one of the oldest centers of winemaking on the planet. That much was confirmed with the discovery of a 6,100-year-old winemaking complex in the Areni Cave, in the south of the country. Archaeological excavations have unearthed grape seeds, vines, and winemaking tools, suggesting that the oldest winery in the world was located here. Today, among the many producers of Armenian wine, there are 3 large companies (producing up to 4 million bottles per year) and more than 100 boutique wine brands.
Armenian grapes can deliver quite curious wines in a wide range of styles. Volcanic soil and 300 sunny days per year create perfect conditions for growing grapes of a wonderful spectrum of taste.The selection of native grape varietals is unique and different from its European cousins in terms of the genomic structure. Areni, Haghtanak, Khatun, Voskehat, Khindoghni - these are all native Armenian varieties. The mixed varieties, such as Karmrahyut and Kangun, are also worth mentioning. The crown of Armenian winemaking belongs to the ancient native variety of Areni. The wines created from Areni usually have a silky texture. Moreover, in the Austrian city of Kufstein, a special glass was designed specifically for the wines made of the Areni grape. This glass best reflects the advantages and characteristics of the aroma and taste of the Areni variety.
Armenian wines receive international awards every year. They are now an object of national pride, and as such, are celebrated with multiple festivals. TYerevan Wine Fest is one of the major cultural events in the country. It brings together winemakers, representatives of wine restaurants, and wine lovers in the streets of Yerevan to share a glass and celebrate the good things in life. Dilijan Wine Fest and Areni Wine Fest are among other popular wine events in the country. Guests get to pair wine with good music and magnificent nature, a combination that promises an adventurous and inspiring atmosphere. The Consecration of Grapes is another important day for wine. As a part of the feast dedicated to the Dormition of the Blessed Virgin Mary, the rite of consecration of the grapes is performed after the festive liturgy.
Another opportunity to truly experience Armenian winemaking is to visit our wine tours. You will get the chance to learn about all the aspects of Armenian winemaking, its culture and ancient history, and to feel the tones, aroma, and authenticity of this wonderful drink.