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Great news for adventure lovers: the PATWA International Travel Awards (organized by the Pacific Area Travel Writers Association, a non-profit association dedicated to the world of travel) have awarded Armenia the title of destination of the year for adventure tourism, an important recognition for the country nestled in the region of the Southern Caucasus.
With its rugged, mountainous landscape, Armenia is the perfect paradise for those looking for outdoor experiences and a sustainable form of tourism. The most passionate hikers can walk the trails of the Zangezur Mountains, along the border with Azerbaijan, or go on a multi-day trek in the Yeghegis valley or, again, in the Kasagh Canyon. Climbing, paragliding and many outdoor activities make Armenia a dynamic destination, where there is obviously no shortage of cultural and gastronomic stops.
Where To Eat In Armenia: The Best Restaurants In Yerevan
To start exploring Armenian cuisine, the best place to start is in the capital. Yerevan (one of the oldest cities in the world, founded in 782 BC) is located along the Hrazdan River and is today the administrative, cultural and industrial centre of the entire country. With around one million inhabitants, it's a bustling city full of festivals, theatres, and museums that celebrate Armenian traditions.
The food scene is no exception: Yerevan offers a surprising variety of restaurants, ranging from local to international cuisine. Among the most popular addresses, there is the Lavash Restaurant, perfect for those looking for authentic dishes and genuine flavours. The Sherep Restaurant is famous for its warm and welcoming atmosphere, while Dolmama offers Armenian cuisine with a modern twist, in a refined but informal environment. Also worth mentioning are Tavern Yerevan Riverside and Seasons Restaurant, two places known for the quality of hospitality and rich menus, which know how to combine tradition and creativity.
These are just a few examples of a capital that, between excursions, can also give great satisfaction at the table. Undecided what to try once you arrive? Here are five traditional dishes that make Armenian cuisine unique.
Khorovats
Khorovats is probably the most iconic Armenian national dish. This is grilled meat (usually pork, but also lamb, beef or chicken) marinated with onion, pepper and local spices, then cooked on hot coals. Unlike other types of barbecue, khorovats is often prepared at parties or family gatherings, and served with lavash (the typical Armenian thin bread), grilled vegetables and sometimes roasted eggplants or tomatoes. Every family has their own secret recipe for marinating, which is why enjoying this dish is equivalent to trying an ever-different experience.
Dolma
Dolma is also a common preparation in other Caucasian and Middle Eastern cuisines, but in Armenia, it takes on unique characteristics. These are grape leaves (but also cabbage or vegetables such as peppers or eggplants) stuffed with a mixture of minced meat, rice, onion, aromatic herbs and spices. There is also a vegetarian version that is very popular during periods of religious fasting. Armenian dolma is characterised by the delicate balance between acid and spice, and is often served with garlic yogurt or sour cream.
Harissa
Considered a ritual dish, harissa is prepared mainly on the occasion of religious holidays such as Easter Sunday. It's a thick, nutritious stew made from hulled wheat (similar to spelt) and meat, generally chicken or lamb, cooked together for hours until a creamy texture is obtained. Harissa is strongly linked to the Armenian cultural identity and symbolises resistance and unity: according to tradition, it was prepared for the first time in medieval times during a siege, using the last ingredients available.
Manti
Manti are small ravioli filled with minced meat (usually lamb or beef), seasoned with spices such as black pepper and cumin. In Armenia, they are often placed in a pan, with the pasta slightly closed at the top and baked until a crisp consistency is obtained, then served with hot broth and garlic yogurt. However, there are also steamed or boiled versions. The origin of the mantles dates back to the caravan routes of the Via della Seta, and even today they represent a bridge between Central Asia, Anatolia and the Caucasus.
Gata
Gata is one of Armenia's most popular desserts. There are infinite regional variations, but generally it is a cake or pastry made from shortcrust pastry filled with a dry cream of butter, flour and sugar, flavoured with vanilla or sometimes cinnamon. Often decorated with geometric or symbolic patterns, the gata is prepared for religious festivals, in particular during the celebration of Saint Sargis, patron of lovers. A symbol of prosperity and abundance, it accompanies tea or is offered to guests on the most important occasions.
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Read the original article in ELLE ITALY.