Maison de la culture Arménienne

A creamy puree of chickpeas with tahini (sesame paste), lemon, and garlic. Rich and nutty flavor, creamy texture. Usually eaten by dipping bread.

A Georgian specialty consisting of a vegetable paste (spinach or beetroot) mixed with chopped walnuts, garlic, and fresh herbs (coriander). Granular and melting texture, served cold.

Also known as Olivier salad, it is a mixture of diced cooked vegetables (potatoes, carrots, peas) and sometimes pickles, bound by a creamy mayonnaise sauce.

Grape leaves stuffed with a mixture of rice, onions, herbs, and spices. Served cold, they are tender and fragrant, often accompanied by lemon.

An assortment of fermented or pickled vegetables (Armenian pickles), such as cabbage, cucumber, or green tomatoes. Tangy and crunchy flavor, ideal for accompanying rich dishes.

Large Georgian dumplings shaped like a purse, stuffed with juicy minced meat and spices. Tradition dictates eating them by hand, first sipping the hot broth inside.

Small Russian-origin dumplings with thin dough, stuffed with minced meat. Served boiled, they are tender and flavorful, accompanied here by sour cream.

Half-moon shaped ravioli, here stuffed with cheese. A Slavic specialty with a soft texture, served hot with cream.

An entire eggplant stuffed with a flavorful mixture of minced beef, tomatoes, and herbs, then baked. A melting and rich dish.

Skewers or pieces of chicken breast marinated in spices and grilled. The meat is tender and slightly smoky.

A type of traditional lasagna or pastry (water Börek) composed of layers of boiled dough then baked, filled with melted cheese and parsley. A texture that is both soft and crispy.

The famous Khachapuri Adjaruli: a boat-shaped bread filled with generous melted cheese and topped with a runny egg and butter. Mix everything together before enjoying with the bread.

Rich and sweet pastry made of thin layers of phyllo dough, filled with chopped walnuts and soaked in honey syrup.

Classic hot drinks.

Standard sodas and carbonated drinks.

A popular refreshing carbonated drink in Armenia. The tarragon version (Tarhun) is famous for its emerald green color and unique herbaceous taste.

Kilikia Lager beer, brewed in Armenia. It offers a classic malty taste with a slight bitterness.

Raki is a anise-flavored spirit, while Vodka is a neutral alcohol, often consumed neat with meals in Russian and Armenian culture.

Armenian Brandy (Ararat or similar) world-renowned. Aged in oak barrels, it presents rich notes of dried fruits, vanilla, and chocolate.

Wine by the glass.

Wine from the Karas estate in Armenia. These wines are often blends of indigenous and international grape varieties, offering complexity and character.