The Taste of Armenia

Gourmet Tour|6 nights


Day 1. Arrival at Zvartnots International airport– Transfer to Hotel

Day 2. Yerevan City Tour: Republic Square, Cascade Complex, Opera House -   ‘Ararat’ Brandy Factory – Dinner at Yerevan Pandok Restaurant

Day 3. Noravank – Yeghegnadzor (dinner at ‘Lchak’ restaurant) – Yerevan

Day 4. Sevan – Sevanavank – Dinner at Bashinjaghyan Teahouse – Yerevan

Day 5. Fortress of Amberd (Traditional ‘Khash’ at a restaurant) – Yerevan

Day 6. Garni – Geghard (watching the baking of traditional Armenian bread ‘Lavash’) – Yerevan – Farewell dinner at ‘Ararat’ restaurant with National Show

Day 7. Transfer to Zvartnots International airport – Departure


DAY 1.  Arrival at Zvartnots International airport. Meeting at the Airport. Transfer to the Hotel, (4* or 5* by choice).  Check in. Rest

DAY 2. Breakfast at the hotel. Walking tour of Yerevan - Republic Square, Opera House, Cascade, Northern Avenue – Ararat Brandy Factory (degustation of brandy sorts) - Traditional dinner at Yerevan Pandok restaurant.


Start your day by making a walking tour in Yerevan, exploring various layers of its history – Republic Square, the heart of the city, the Opera House, Cascade, from the very top of which one can enjoy the magnificent panoramic view of the whole city headed by holy mount Ararat; luxurious and modern side of Yerevan – Northern Avenue and spacious Grigor Lusavorich Cathedral.  Later the visit of Ararat brandy factory in Yerevan will give opportunity to get acquainted with the history, methods and techniques of brandy making, as well as tasting the most famous sorts. The route of the day will be finished by a splendid dinner with traditional Armenian food at Yerevan Pandok restaurant. The evening time will be free, at the guests’ disposal.

Yerevan Brandy Company -   Visit the museum of the factory, get acquainted with the legends of ARARAT brandies, learn the 120 years old history of Armenian brandy manufacture, know who has drunk Armenian brandy, and see the oldest Armenian barrels and the medals which decorate the ARARAT legend. Walk around the ageing cellar and see how the brandy spirits are preserved, know who has nominal barrels and enjoy the delicate aroma of the cellar. Spend a lovely and unforgettable time in the tasting hall enjoying the wonderful "THREE STARS", "NAIRI".


Yerevan Pandok – the cuisine of a regions is part of its larger culture and an evidence of the preferences that evolve with time due to contacts and historical developments. Being a unique part of the national identity the cuisine also experiences different influences and cannot be restricted by the traditions of one culture or one nation. This is why since Yerevan Pandok came into being they try to combine the best traditions of Armenian and Caucasian cuisines in the restaurant. Many of the Caucasian dishes have been accepted by Armenians with time and have become an integral part of the Armenian menu. Yerevan Pandok has become embodiment of delicious food and a pleasant environment for many customers, both local and foreign ones. The truly Armenian cuisine and the atmosphere of the restaurant make the visitors feel the genuine Armenian spirit to the fullest.


Day 3. Breakfast at the hotel. Visit Noravank. Yeghegnadzor. Traditional dinner at Lchak restaurant. Making Armenian traditional barbeque ‘khorovats’.

After breakfast at the hotel on the way to Yeghegnadzor the guests  visit a 13th century Armenian monastery – Noravank, best known for its two-storey Surp Astvatsatsin (Holy Mother of God) church, which grants access to the second floor by way of a narrow stone-made staircase jutting out from the face of building. In the 13th–14th centuries the monastery became a residence of Syunik’s bishops and, consequently, a major religious and, later, cultural center of Armenia closely connected with many of the local seats of learning, especially with Gladzor's famed university and library. It is a splendid example of gorgeous Armenian medieval architecture.

Afterwards continue to Yeghegnadzor where the restaurant ‘Lchak’ with its lovely setting in the nature will offer you dinner of delicious Armenian food. Furthermore, they will take first-hand part in the process of making Armenian barbeque – ‘Khorovats’  in the tonir (underground clay oven) and taste the result right away. Khorovats is a typical Armenian dish, which can always be found on every Armenian table during feast events. The making process of the dish has become a custom among Armenians. Since 2009 every September a special festival of ‘khorovats’ making is even held in the town Akhtala of Lori region. Besides, the guests will also watch the process of making of ‘tan’ – Armenian yoghurt drink, made of milk – and taste it.

Return to Yerevan


Day 4. Sevan – Sevanavank – Dinner at Bashinjaghyan restaurant – Yerevan


Transfer to ‘the pearl of Armenia’ – lake Sevan. This huge mountain lake takes up to 5% of Armenia’s surface and is about 2000 meters above sea level. On a clear and sunny day, the water is often a deep turquoise color. Maxim Gorky once said about the waters that they were like a piece of sky that had descended to the earth among the mountains. The shores are white sand and most beaches are uncrowded. Sevanavank monastic complex is one of the most famous sights in the area, located on the peninsula at the northwestern shore of lake Sevan.

The visit to Sevanavank will be followed by a dinner at Bashinjaghyan Teahouse on the lake shore, during which the guests will taste traditional Armenian trout fish. Bashinjaghyan Teahouse is unique in its kind. Besides more than twenty fish dishes, there one can find the forgotten sweets and drinks; it offers the visitors a variety of Armenian tea, traditional sweets and cookies without sugar. The guests can participate in the production of cheese and butter and enjoy their own-made taste. The ancient design of the restaurant, the offered menu and lovely peaceful nature will make the time spent there highly enjoyable.

Back to Yerevan



Day 5. Fortress of Amberd (Traditional ‘Khash’ at a restaurant) – Yerevan

Transfer to the Fortress Amberd – a construction preserved from the 7th century AD. The view of the surrounding area with stunningly beautiful nature is just amazing.

Afterwards the guests have tasting traditional Armenian dish – kash – in a restaurant near Amberd.

Khash is one of the most festive Armenian dishes eaten mostly in the cold season. Its cooking and consumption is highly stylized and it is enjoyed early in the morning with good amounts of garlic and vodka. Khash is eaten with dried lavash bread which is crumbled into the broth. Sometimes another soft piece of lavash is used as a wrap. It is cooked by boiling bovine shanks for hours until the tendon falls off the bones and the water becomes a thick broth. Many times cooked stomach pieces are also added to the dish. There is no salt used while cooking, but it is liberally seasoned with salt and crashed garlic after the dish is served. Khash is never eaten alone; it’s always a party dish.

Back to Yerevan


Day 6. Garni – Geghard (watching the baking of traditional Armenian bread ‘Lavash’) – Yerevan – Farewell dinner at Ararat restaurant

Visit to Garni temple which towers over a three-cornered cape. It  is the unique survived example of pagan culture in Armenia, a blend of Greco-Roman and Armenian styles. Not far from Garni lies Geghard monastery, the unsurpassable masterwork of the 13th century Armenian architecture. Some of the churches of the complex are masterfully hewn in a huge rock. From the outset the complex was called Ayrivank (cave monastery), later it was renamed Geghard (lance), as the lance used by the roman soldier to sting Jesus Christ’s side, was kept in this monastery for many centuries. Due to its construction Geghardavank serves the best place for singing spiritual songs. The complex is rich in subtle sculptural embellishments and many striking khachkars (cross-stones).

The visit of Garni-Geghard complex is followed by a dinner at Geghard restaurant, where the guests will taste another dish from Armenian cuisine – dolma. Traditional Armenian dolma is considered to be one of the jewels of Armenian cuisine. Dolma is made of minced meat, onion, rice, different types of spices all mixed together and rolled in grape leaves. It is dressed by a sauce from garlic and matsoun (kind of sour-creme). No Armenian celebration or feast is complete without a Dolma dish. “Dolma” ds\ish means more than just a meal for Armenian people, it represents history, values and traditions for every and each of the Armenian people, no matter how far away Armenians are from Armenia.

Besides tasting dolma, the guests will have the opportunity to watch the process of Armenian flat bread – lavash. Unlike most other types of bread, Armenian Lavash doesn’t contain a yeast or traditional bread starter which makes Lavash healthier and suitable for almost any diet. Armenian lavash is very thin bread that can be kept well in a dry place. It is baked in a special underground oven, which is called ‘tonir’ in Armenian.

Back to Yerevan



Farewell Dinner. In the end of the tour the tourists are invited to a farewell dinner at ‘Ararat’ restaurant in Yerevan, during which they are not only served delicious traditional Armenian food, but also enjoy an amazing show with national dances and music. Within 3 hours almost the whole Armenian culture and history is presented to the visitors.  This event is organized to make their trip to Armenia even more unforgettable.



Day 7. Transfer to airport – departure 


       Price Includes:


  •  Hotel accommodation 6 nights  in Yerevan (4* 5* - by choice)
  •  Half board (breakfast at the hotel, mentioned dinners at restaurants)
  •  Full transportation and transfers during the whole tour on comfortable buses
  •  Professional guide
  •  Entrance fees to all sightseeing destinations
  •  Farewell dinner at ‘Yerevan Tavern’ restaurant with Armenian National Show

      Price does not include:


  •  Suppers
  •  Alcoholic beverages
  •  Tips