Armenian cuisine is one of the oldest in the world, with a culinary history spanning several millennia. Each region of Armenia has its own specialties, reflecting the local climate and ancestral traditions.

Lavash: the bread of Armenian life

Lavash is the traditional Armenian bread, prepared using an ancestral technique. Baked in a tandoor, this thin flatbread is perfect alongside every meal. It was inscribed on the UNESCO Intangible Cultural Heritage list in 2014.

Kebabs: Armenian culinary pride

Kebabs are the pride of Armenian cuisine. Lula kebab, shish kebab and adana kebab are among the most popular variants. Each region claims its own version.

Manti: Armenian dumplings

Manti are Armenian dumplings filled with minced meat and onions, served with yogurt and a tomato sauce. It’s a festive dish traditionally prepared as a family.

Dolma, lahmajoun and ghapama: other must-tries

Dolma (also called tolma) consists of grape leaves or vegetables stuffed with minced meat, rice and aromatic herbs. Lahmajoun, often nicknamed “Armenian pizza”, is a thin dough topped with spiced minced meat, onions and tomatoes, baked in the oven. Ghapama is a pumpkin stuffed with rice, dried fruits, nuts and honey, traditionally served during autumn festivities and special occasions.

Specialties by region

Yerevan offers the best versions of traditional dishes such as lula kebab and mejze. Gegharkunik is known for its traditional cheeses such as kashkaval. Tavush offers the best grilled trout and game dishes.

Armenian wines and spirits

Armenia is one of the birthplaces of winemaking. Armenian brandy is world-renowned. Areni red wine is prized for its quality and distinctive taste.

Pastries and desserts

Gata, baklava and halva are traditional desserts. Armenian coffee, served in delicate cups, is the perfect way to end a meal.