Armenian cuisine – a real paradise for any gourmet. The glory of Armenian cuisine extends far beyond the country’s borders. Armenian food derives most of its magic from the great abundance, quality and freshness of its locally sourced ingredients. Armenian cuisine is based on a concept of food quality that is defined by three interconnected principles: good, clean and fair.

The ecologically clean food in Armenia are home to a rich and varied selection of fish and meat; the alpine plains and river valleys are filled with orchards, groves and fields of vegetables, pulses, cereals and nuts; the mountains and hillsides are covered in vines and forests; and large flocks and herds are pastured throughout the country.

Another feature of Armenian cuisine is a great number of greengrocery and spices in preparation of dishes. Armenian cookery uses about 300 kinds of wild-growing grasses and colors which are used as seasonings or even the basic dish. From the cultivated vegetables the potato, tomatoes, cabbage, eggplants, pepper, carrots, cucumbers, a beet, a sorrel, spinach, an asparagus, vegetable marrows, a pumpkin, string bean are widely used in Armenia. Armenians traditional dish is tolma made of grape leaves, quince, eggplants, pepper and tomatoes filled with mincemeat, rice and spicy greens.

A significant place is occupied in the diet and the Armenian national bread – lavash. It is a long and thin, rolled strip of baked dough about one meter long. It has often been referred to as the food of today.

Armenia is also famous for its wine and brandy. Wine making is part of the Armenian culture. Armenian wines provide something for every occasion and in every form, from delicate whites through robust reds to wonderful dry or sweet sparkling wines, and from simple table wines to some of the most expensive and sought. The generous sun of the Ararat Valley, the fertile land and good quality water give the Armenian brandy its gold color and extraordinary taste. In particular, Armenian cognac is renowned worldwide (winner of several awards), and was considered by the late British Prime Minister, Sir Winston Churchill, as his favorite. The most popular Armenian beers are Kotayk and Kilikia.

Mineral water in Armenia is of great significance. According to a legend, after adopting Christianity as a state religion, the relics of the saint were transported to Armenia and in the place where the ceremony stopped, the springs of mineral water burst out. Dozens and dozens of unique fresh-water and