BARS, PUBS, CLUBS
If in the evenings you need to relax, enjoy your favorite drink, forget about household chores, then Yerevan, in addition to its rich cultural life and delicious cuisine, will provide you with a pleasant leisure. Young people's nightlife mostly takes place in bars and pubs, where you can taste delicious local craft beer, wine and soft drinks.
Bars and pubs of Yerevan are located in the small center of the city - on Parpetsi, Pushkin, Saryan, Tumanyan streets, so-called "bars and pubs district", also near the Cascade and on Abovyan street. The objects are close to each other, and you are sure to find a place according to your taste. Foreigners are warmly welcomed everywhere, and each place has an English-language menu.
Pubs and bars in Yerevan are more common than nightclubs. The pubs are cozy, lively and crowded. In Yerevan they are safe. By the way, smoking is prohibited in all indoor areas of the capital. They are open all night with quality music from various local and international DJs.
It's easy to get into the "bars and pubs area" but hard to leave. We wish you a pleasant time!
NATIONAL CUISINE
Must-Try
Ghapama
Ghapama is a traditional Armenian dish made with stuffed pumpkin, which symbolizes abundance and goodness.
According to national tradition, ghapama was served on the wedding table as a sign of prosperity. To prepare the dish, the top of the pumpkin is cut off like a lid, and the core, along with the seeds, is removed. The walls of the pumpkin are coated with butter from the inside, then stuffed with rice, dried fruits, fresh fruits, legumes, and seasoned with honey, sugar, and cinnamon. The stuffed pumpkin is covered with a lid and placed in the oven until it is completely soft and golden.
NATIONAL DRINKS
Must-Try
Armenian brandy: a timeless tradition
Armenian brandy or cognac, as it’s called by locals, is made from selected grapes grown in the Ararat Valley. This strong and noble drink is known worldwide for its exceptional quality, delicate taste and centuries-old traditions. The history of Armenian brandy begins at the end of the 19th century, when Armenian entrepreneurs decided to create their own version, inspired by the experience of French brandy production. Using local grape varieties and preserving traditional distillation methods, they formed the unique style of Armenian spirits, which later gained worldwide recognition.
In Armenia, local, endemic grape varieties are mainly used for brandy production. Depending on the age and type of brandy, Armenian brandy is divided into three groups: ordinary, varietal and collection. The latter are the most expensive and luxurious. They are additionally aged for at least three years in oak barrels, thanks to which they acquire an expressive taste and aroma.
