RESTAURANTS
NATIONAL CUISINE
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Savoring Armenian summer dolma: a refreshing seasonal delight
Armenian cuisine is a unique combination of flavors and aromas, greatly influenced by the country's rich history and cultural heritage. Armenian summer dolma has a special place in the summer months. It is one of the colorful Armenian dishes that combines the juiciness of meat and the aroma of summer harvest. Summer dolma is made from fresh, seasonal vegetables: eggplant, pepper, tomato, zucchini, which are stuffed with a delicious mixture of minced meat, rice, and fragrant greens. Then the dolma is stewed in a rich tomato sauce until completely soft. The vegetables used in this dish are seasonal during the summer months, making it a popular dish at this time of year. And the unique combination of flavors makes dolma a favorite dish of Armenian cuisine.
NATIONAL DRINKS
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Discover the Unique World of Armenian Beer
Armenia is best known for its brandy and wine culture, however, in recent years, the country has also been rapidly developing a craft beer culture, which is becoming a new interesting direction for both locals and tourists.
Beer production in Armenia has an ancient history. As early as the 5th century BC, the Greek philosopher Xenophon, in his work “Anabasis”, describes how he saw barley drink stored in clay vessels in one of the villages of Ancient Armenia. He says: “Wheat, barley and barley drink were stored in clay vessels. Barley grains floated in the drink, and reeds were stuck in the upper part of the vessel, through which people drank the drink. The beer, not mixed with water, was very strong, but it was pleasant and loved by the locals.” This evidence proves that beer has been known in Armenian culture for thousands of years.
