Gyumri for the Gourmet: 24 Hours in the Stone City
The food in Gyumri doesn't taste like Yerevan. Walk the black-tufa neighborhoods and you'll find Syrian-run bakeries, cheese aged in clay jars, and flatbreads that travel back to Kars.
Stories · page 2
Fresh stories.
Page 2 of 3. A team of 4 authors with their own voices.
26 articles
Stories.
City guide
Review
Lahmajun Gaidz: Twenty years, walk-ins only, queue included
Twenty years at the same counter, same recipe, same queue out the door. How one spot became the lahmajun benchmark for an entire generation of Yerevan locals.
Top picks
7 Yerevan Coffee Shops With Ararat Views & Verandas
I've spent three years mapping the best Ararat sight lines in Yerevan's coffee scene. Here's where the mountain and the espresso both deliver — with exact window recommendations.
How to pick
How to Pick a First-Date Restaurant in Yerevan
Skip the roses and the Friday crowd. Here's what actually matters when you're choosing where to meet someone for the first time—and what never to say to the AI assistant.
Review
Yasaman Tsaghkadzor vs Yerevan: Which Location to Choose
Same logo, wildly different bills. I've eaten at both branches three times each — here's what the price gap actually gets you and when each format makes sense.
Top picks
4 Dilijan Restaurants Worth the 90 km Drive from Yerevan
Forget the waterfall selfies — these four kitchens are why you book a marshrutka seat. Lake trout that arrives still cold from Parz, mountain herbs you won't find in Yerevan markets, and family recipes that predate the tourism wave.
Review
Ramen-Ten: Tokyo Discipline on Abovyan Street
A chef from Tokyo. Tonkotsu made from actual tonkotsu. And why even the most skeptical visitors keep coming back for more.
How to pick
What to Order at an Armenian Tavern: 5 Safe Bets for First-Timers
Your first meal in Yerevan shouldn't feel like roulette. Five Armenian dishes that land well everywhere, from tonir-halls to family spots—no guesswork required.
Top picks
8 Places Open Past Midnight in Yerevan
The late-night scene here skips the chains and leans into brewpubs, Armenian taverns, and kitchens that don't shut down at 11. Here's where to go when dinner was six hours ago.
Review
Dargett Brewpub — Craft Beer That Works for Everyone
Open fermenters behind glass, 12 rotating taps, and a noise level that lets you hear your own thoughts. Arthur Mkrtchyan on why this Kentron brewpub became his regular.
City guide
Saryan in Three Hours: The Wine Quarter, Actually
Three stops, 700 meters, 12,000 ֏ for two. A working sommelier's step-by-step route through Yerevan's cellar strip—no fluff, just producer names and pour sizes.
Review
Cafe De Angelo — Roman Pasta on Pushkin Street
No reinterpretation, no local twist. Just pasta like they make it in Rome and tiramisu like Bologna taught us. Does classical execution hold up in Kentron?