Armenian cuisine is more than just food — it’s culture, celebration, and community. Whether you’re enjoying a homemade meal in a village or dining in a traditional restaurant in Yerevan, Armenian food offers bold flavors, ancient cooking methods, and heartwarming hospitality.
Juicy, fire-grilled meat (usually pork or lamb), marinated with herbs and spices. Often served with grilled vegetables and lavash. It’s the national dish of Armenia and a staple at every celebration.
Grape leaves or cabbage leaves stuffed with a savory mix of rice, ground meat, onions, and herbs. Served with a dollop of matzun (Armenian yogurt), dolma is both comforting and flavorful.
A UNESCO-recognized traditional flatbread, soft and paper-thin, baked in a clay oven called a tonir. It’s often used to wrap grilled meats, cheese, or fresh greens.
Armenia is one of the oldest winemaking countries in the world. Taste wines made from indigenous grapes like Areni Noir, or sip the world-famous Armenian brandy, a favorite of Winston Churchill.
A traditional starter with Armenian cheeses, fresh herbs (like tarragon and purple basil), radishes, and lavash.
Eating in Armenia is an experience that goes beyond taste — it’s about tradition, generosity, and togetherness. From the smell of grilling khorovats to the warm smiles in family-run restaurants, each dish tells a story.
Whether you’re a foodie or just curious, Armenian cuisine will surprise and satisfy you with its diversity, depth, and hospitality.