RESTAURANTS
NATIONAL CUISINE
Must-Try
Armenian dolma in grape leaves
Dolma is one of the oldest and most beloved dishes of Armenian cuisine. The Urartian word “toli” means grape leaf, and this is where the name “dolma” comes from.
This dish is common in the cuisines of different peoples, but each has its own unique way of cooking it.
Shrub dolma is made with a filling wrapped in grape leaves, which mainly consists of rice or grains and minced meat: beef, lamb or pork.
NATIONAL DRINKS
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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.
