- 20 min
from central Yerevan, 1 km before the Charents Arch
- 11:00–22:00
every day, also on the way back from Garni
- 15+
years of Caucasian cuisine: chef Samvel Hovhannisyan
Georgian classics.
Full menu-
Khinkali
Beef and pork, or cheese. Boiled or fried.
-
Adjaruli khachapuri
Cheese boat with melted cheese, egg yolk and butter.
Vegetarian -
Megruli khachapuri
Sulguni inside and on top, with butter.
Vegetarian -
Ojakhuri
Pork, potato, colorful peppers and fresh herbs.
-
Chakapuli
Lamb with tarragon, tkemali and white wine.
-
Kharcho
Beef soup with ajika, rice and Georgian spices.
Spicy
Also on our table Imeruli khachapuri · Lobiani · Chkmeruli · Chakhokhbili · Lobio · Pkhali
Full menuArmenian classics.
Full menu-
Tolma
Armenian dolma: grape leaves with beef and rice, 7 pieces.
-
Harissa
Wheat and chicken, slow-cooked, with butter.
-
Kyufta
Pounded beef with cognac, onion and egg.
-
Khashlama
Beef with tomato, potato and herbs.
-
Spas
Matsun soup with wheat, egg and mint.
Vegetarian -
Tomato & buried cheese
Fresh tomato, buried cheese and bell pepper in tomato juice.
Vegetarian
Also on our table Ghavurma · Lori cheese · Arajan · Tatar-boraki · Tan · Gata
Full menuReserve
a table.
We call you to confirm.
Book a table or call +374 91 55 15 44Good to know.
How to eat khinkali
Hot and by hand. Hold it by the knot, take a small bite, drink the broth, then eat the rest.
Georgian or Armenian?
Khinkali and khachapuri are Georgian. Tolma, harissa and spas are Armenian. We cook both.
Vegetarian
Khinkali with cheese, khachapuri, spas and pumpkin soup. Lobio with walnuts is vegan.
Wine
Armenian and Georgian wines, and our homemade wine.
Three languages
Menu in Armenian, Russian and English.
Tour groups
Set menus from 1 500 ֏ per person. With 4 or more guests, guide and driver eat free. Group lunch