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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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.
