RESTAURANTS
NATIONAL CUISINE
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Khash
Khash is an ancient Armenian dish, hot, filling, and symbolic. The name “Khash” comes from the Armenian word “khashel,” which describes the main method of cooking the dish. Other similar names have also come from this word: khashlama, khashu, khashil. Khash was mentioned as early as the 11th century, in Grigor Magistros’s work “The Comfort of Warmth.”
Making khash is a whole ritual, when men gather in the evening and cook the soup made from beef legs all night long, over low heat. It is traditionally served early in the morning, mainly in autumn, winter, and early spring. Khash lovers eagerly await the months that contain the letter “r” in their names: from September to April.
NATIONAL DRINKS
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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.
