Deda
About Deda.
We visited in person: Georgian classics plus a modern take on tradition, like a carrot cake shaped as a khinkali. The desserts, as the menu puts it, follow Georgian mothers' recipes. Photos are ours.
Deda is a casual Georgian-Armenian grill restaurant in central Yerevan focused on bread, dumplings, and charcoal-roasted meat. The menu leans heavily Georgian: three styles of khachapuri (Acharuli, Imeruli, Megruli), plus khinkali in beef, pork, cheese, and mushroom-truffle versions at 490–590 AMD each. Hot plates include odjahuri, chashushuli, and chicken in plum sauce. On the Armenian side: harcho soup, spas, and a decent cheese board. Salads anchor lighter appetites—try the Georgian walnut version or the smoked sulguni. For dessert, homemade offerings run from kozinак and baklava to a playful carrot cake shaped like a khinkali. The space is unpretentious; service is straightforward. Prices sit around 4500 AMD per head with drinks. Suits groups who want shareable plates, solo diners grabbing khinkali, and anyone craving honest grill food without ceremony.
Things to note: No English menu observed; staff Georgian/Russian-fluent. Limited vegetarian mains (pkhali, aubergine, cheese options only).
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21 Tumanyan St, Yerevan 0001.
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FAQ — Deda
What's the difference between the three khachapuri styles?
How many khinkali should I order per person?
Is there an English menu?
What's the signature meat dish?
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