Middle Eastern Restaurants in Kentron, Yerevan
Persian grills, Levantine wraps, and Iranian home cooking clustered around Republic Square and the Northern Avenue spine
Kentron holds six Middle Eastern kitchens, most running Persian-Iranian menus with a couple of Levantine outliers. Price bands sit 2,500-4,500 dram per main. Shirvan anchors the scene with 3,500+ reviews and charcoal-grilled kabab koubideh; Falafel Box brings street-cart energy near the Opera with crisp chickpea fritters and tahini. The Amiryan-Nalbandyan corridor hosts Phoenix and Lagonid, both doing rice-and-stew plates in compact dining rooms. Most venues halal-certify their meat and keep Persian tea service going all afternoon.
All middle eastern in Kentron (Center).
Falafel Box
Falafel Box sits on Movses Khorenatsi in central Yerevan, doing Lebanese fast-casual right.
Shirvan Persian Halal Restaurant
Shirvan sits on central Tumanyan Street with the feel of a proper Persian halal kitchen—no shortcuts.
Phoenix Iranian Restaurant (رستوران فونیکس)
Phoenix sits on Amiryan in central Yerevan, a serious Persian restaurant that's drawn steady crowds—over a thousand reviews at 4.
Lagonid Լագոնիդ
Lagonid sits on Nalbandyan in central Yerevan, serving straightforward Middle Eastern food at middle-budget prices.
Restaurant Arian رستوران ایرانی آرین
Arian is a Persian restaurant on Tigran Mets in central Yerevan, serving straightforward Middle Eastern fare to a mixed crowd of locals and visitors.
Alo yerevan
Alo Yerevan sits on Pushkin Street in central Yerevan, serving Lebanese food to the mixed crowd that flows through Kentron.
3 scenarios for Kentron (Center).
Shirvan Persian Halal Restaurant
Shirvan's 3,500+ review count and broad kabab-stew-rice menu give you the full Persian repertoire in one sitting. The saffron rice alone justifies the 4,500 dram spend, and the dining room absorbs larger groups without reservation stress.
Открыть карточкуPhoenix Iranian Restaurant (رستوران فونیکس)
Phoenix occupies a quiet stretch of Amiryan with a 30-seat room and a stew board that rotates daily. The owner cooks ghormeh sabzi and fesenjan in small batches, so flavors stay concentrated, and regulars know to ask what came off the stove that morning.
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