Beau Monde Service & Travel Agency

Armenian cuisine is one of the oldest national cuisines in Asia and Caucasus. It was formed many years ago, about 1000 B.C., and since that time hasn’t virtually changed. The most peculiar features of Armenian cuisine are devotion to tradition and succession, which are displayed in the usage of ancient kitchen utensils, technology of making dishes and in preserving the taste range and types of favorite dishes.
In Armenia people put much salt in all the dishes. That fact is explained by the geographical position of the country. It is proved that human body consumes much more salts in countries with hot weather, than in the regions with mild temperate climate. One more distinguishing feature of Armenian cuisine is that all the dishes are very piquant and contain different spices and herbs.
Spicery and greens, fish, meat and milk, bread, salt, spring water and the skill of the cook attach piquancy to the dishes of Armenian cuisine.
Cheese, greens and lavash are surely the part of each dinner. Even when abroad, Armenians remember about their traditional bread - lavash.

A very thin, lightly wrapping stripe of dough about one meters long, baked on the hot wall of the oven - tondir that is what the real lavash.
Ancient Armenians wrapped in lavash barbecue (khorovats)- not less popular dish even today. Khorovats is good at any season of the year.

One of the main dishes of Armenian cuisine is dolma, which is made
in the leaves of grape.
Armenia is rich in fruits. From early spring till late fall one can taste different fruits which are world famous for their uniqueness.

Grapes of some 40 kinds grow in Armenia, mainly on Ararat valley. Peach, apple, pear, cherry, mulberry, fig, pomegranate, nut, walnut, strawberry and many other fruits grow in Armenia. Apricot is considered to be the queen of this assemblage. Apricot grows in Armenia from time immemorial. Many have tried to grow the Armenian apricot in their native countries but its incomparable taste nowhere proved to be the same as in Armenia. People believe that apricot is good for heartache and that is why many are advised to visit Armenia in May, June and July.

From ancient times, Armenia has been known as a country of viniculture and winegrowing. Various brands of Armenia wines and cognac (brandy) remain unchallenged up to the present date. Armenian winegrowers produce three main assortments:
Armenian cognac in many special brands that have won silver and gold medals in numerous international shows. Armenian cognac is aged from 6 to 50 years. And are from 40 to 57 proof. Among the famous brands are Nairi, Vaspourakan, Ararat, Akhtamar, Yerevan, Ani, Dvin and others.