While Georgian cuisine has captivated the world with its iconic adjaruli khachapuri bread, Armenia, its neighbor in the southern Caucasus, is quietly making its mark on the global culinary scene. This tiny country, nestled between Georgia, Turkey, Iran, and Azerbaijan, has a captivating history and a vibrant food culture that is finally gaining recognition.
Armenians are renowned for their hospitality. Visitors are welcomed with open arms, offered extra bread at bakeries, and spontaneously invited to partake in khorovats, Armenian barbecue, during hikes. A shot of homemade vodka is often a part of the festivities, toasting family, friendship, and a happy future. The universal language of food, however, speaks volumes, bridging any language barriers.
Armenian cuisine is a testament to the country’s rich heritage and natural beauty. From the iconic lavash bread, baked to the size of a tablecloth, to the succulent jingalov hats, flatbreads filled with 40 different herbs, and the buttery gata coffee cake, every dish reflects the ancient culture. The country’s 300 days of sunshine and the presence of Lake Sevan, one of the world’s highest freshwater lakes, ensure an abundance of the freshest and tastiest fruits and vegetables.
As one of the oldest countries in the world, Armenia boasts a culinary history that is being reinterpreted by a new generation of chefs. While women have traditionally been the heart of Armenian kitchens, female chefs like Arevik Martirosyan and Varda Avetisyan are gaining international acclaim for their innovative approaches to traditional Armenian cuisine.
Arevik Martirosyan, head chef of Tsaghkunk Restaurant & Glkhatun, has created a haven for modern Armenian cuisine in the tiny village of Tsaghkunk, nestled in the mountains. She meticulously balances tradition with modernity, reinterpreting classic dishes like fish dolma with her own unique sauces while using only local, organic ingredients. Her restaurant has gained recognition since its pop-up featuring Mads Refslund, co-founder of Noma in Copenhagen.
Varda Avetisyan, owner of Kchuch and Tava in Dilijan, the “gastronomic capital of Armenia”, is on a mission to revive the tradition of cooking in brick ovens. Her menus showcase seasonal produce, including famous wild mushrooms cooked in clay pots and cast-iron pans, and she puts a modern twist on traditional dishes like khasil and gata pie.
Ani Haroutiunian, founder of Arm Food Lab and co-owner of Ootelie Bakery, is another driving force in the Armenian food scene. She is on a quest to understand the historical culinary practices of Armenia, exploring the country’s edible ecosystems and experimenting with local ingredients. She opened Ootelie Bakery to showcase her passion for heirloom grains and artisanal bread, and she is currently working on a bread map of Armenia, highlighting the unique bread varieties, grains, oven types, and techniques of different regions.
Mariam Saghatelyan, co-owner of In Vino, Yerevan’s first wine bar, has played a pivotal role in reviving Armenia’s winemaking tradition. She has helped to establish a growing community of wine producers and has even started her own organic vineyard, Trinity Canyon Vineyards. Saghatelyan is also passionate about educating people about Armenian wines, teaching at the EVN Wine Academy and hosting tastings at In Vino.
Marina Shaqaryan-Mikayelyan, head cheesemaker at Mikayelyan Family Farm, is bringing artisan cheesemaking to Armenia. She is constantly experimenting with different flavors and techniques, creating unique cheeses like vine leaf-wrapped cheese, pomegranate syrup-brined cheese, and cognac-rubbed cheese. Her cheesemaking journey started from a desire for a simpler life outside the city, and she has become a pioneer in crafting artisanal cheeses in Armenia.
These female chefs are not only showcasing the richness of Armenian cuisine but also creating a vibrant culinary scene that is attracting visitors from around the world. Their passion, innovation, and commitment to tradition are redefining what Armenian cuisine means today, and they are paving the way for a bright culinary future for Armenia.
