RESTAURANTS
NATIONAL CUISINE
Must-Try
Panrkhash
Panrkhash is one of the oldest and traditional dishes of Armenian cuisine. It was prepared in almost all provinces, and has come down to us especially from the cuisine of Mush. Although the cooking method is simple, the dish is extremely satisfying and has a unique charm. Its name is made up of a combination of ingredients and cooking method. The main ingredients of Panrkhash are lavash, Chechil cheese, onion, virgin olive oil, and boiled water.
In different provinces, the dish was prepared in different ways: with string cheese or grated cheese, sometimes with dry lavash or stale bread. In some places, fried onions, red pepper, garlic, and even eggs were added. Regardless of the cooking method, Panrkhash has always carried the collective charm of tasting the dish.
NATIONAL DRINKS
Must-Try
Armenian brandy: a timeless tradition
Armenian brandy or cognac, as it’s called by locals, is made from selected grapes grown in the Ararat Valley. This strong and noble drink is known worldwide for its exceptional quality, delicate taste and centuries-old traditions. The history of Armenian brandy begins at the end of the 19th century, when Armenian entrepreneurs decided to create their own version, inspired by the experience of French brandy production. Using local grape varieties and preserving traditional distillation methods, they formed the unique style of Armenian spirits, which later gained worldwide recognition.
In Armenia, local, endemic grape varieties are mainly used for brandy production. Depending on the age and type of brandy, Armenian brandy is divided into three groups: ordinary, varietal and collection. The latter are the most expensive and luxurious. They are additionally aged for at least three years in oak barrels, thanks to which they acquire an expressive taste and aroma.
