• What hapama is
• A symbol dish: the cultural reading
• Season: between New Year and Christmas
• Hapama in a Yerevan restaurant
• Hapama: the takeaways

Armenia’s folk songbook has exactly one song about food, and it’s about a pumpkin. “Hey Jan Ghapama” tells the story of a family baking hapama: the smell drifts out into the street, pulls in the neighbors, and the dish gets eaten down to the last spoonful. Folk singer Harout Pamboukjian made the song famous. One dish, one whole pumpkin on the table — and a feast people sing about.

For a restaurateur, that is the rare case of a dish that sells itself before the first bite. Hapama is seasonal, theatrical, and born out of a holiday. Its peak falls in the short weeks between New Year and Armenian Christmas on January 6. It is no accident that traditional Yerevan restaurants bring it back onto the menu every autumn and winter: it has everything gastronomic content wants, and everything a guest craves once the weather turns cold.

What hapama is

Hapama is a whole pumpkin stuffed with rice, dried fruit, nuts and honey, then baked until soft. According to Wikipedia, the word itself means “cooked in a closed vessel”: the top of the pumpkin is sliced off, the seeds and fibers scooped out, the shell packed with filling, then capped again with its own lid. What comes out of the oven is not steam but a concentrate of aroma — the very one that, in the song, drives the neighbors wild.

The filling is boiled rice mixed with dried fruit and nuts. The classic set: apricot, prune, raisins, dates, cornelian cherries (kizil), and chopped almonds, sometimes apple. All of it is seasoned with honey and cinnamon, occasionally sugar. The pumpkin is opened at the table. By then its walls have gone soft, and the flesh is eaten together with the filling, by spoon, straight out of the “pot.”

A symbol dish: the cultural reading

Historically, hapama was served at weddings, as a symbol of abundance and prosperity. At the festive table it picked up a broader reading, too: the pumpkin stands for the Earth, the rice for all of humanity, and the dried fruit and nuts for peoples of different faiths and nations gathered in one dish. It is a nice reading, but it is a cultural interpretation, not a recipe rule — worth holding as a metaphor, not as fact.

The dish’s roots are rural and entirely practical. Hapama was made in autumn, at the end of the harvest, when pumpkin was in season. It kept well, and with dried fruit and nuts added, it turned into a hearty stock for winter. Abundance here is not a pose; it is the literal point: eat what you grew, and make it to spring.

Season: between New Year and Christmas

Hapama is a cold-season dish. Its place is the autumn-winter table: New Year, Easter, weddings, big family gatherings. It is most expected in the days between New Year and Armenian Christmas, celebrated on January 6. Reviews of Armenian cuisine call it exactly that — a winter specialty.

For a restaurant, seasonality pays twice. Pumpkin and dried fruit are cheaper and easier to source in autumn. And the dish matches the guest’s mood: cold weather calls for something warm, filling and homey. A dish already tied to the winter holidays does not need explaining; it just needs to be on the menu at the right time.

Hapama in a Yerevan restaurant

In guides to Yerevan restaurants, hapama turns up on the menus of traditional Armenian kitchens — Lavash, Sherep, Taverna Yerevan, Hayrik and Tospia among them. Presentation and price are each restaurant’s own call. What stays constant is the role: the dish arrives as a festive, seasonal guest, not a routine line in the hot section.

Demand is fed by gastro-tourism. Yerevan guides who run culinary tours know exactly where hapama is done well, and they take visitors there. The whole baked pumpkin has long since made the list of dishes people travel to Armenia to try, alongside khorovats and dolma.

Why hapama pays off for a restaurant in autumn

A whole pumpkin, cracked open at the table, is ready-made gastronomic theater. It gets photographed without anyone asking: it is large, warm in color, and built for the frame. Then it travels into the guest’s social feed as free advertising. Add the share-for-the-table format: one hapama is split across the whole party. That means it gets ordered for a big autumn-winter seating — the most profitable kind a dining room can have.

Hapama: the takeaways

An ancient festive dish turns out to be cut almost perfectly for a modern seasonal menu. What is worth remembering.

• What it is. A whole pumpkin stuffed with rice, dried fruit (apricot, prune, raisins, dates, cornelian cherries), nuts and honey, baked whole; the word “hapama” means “cooked in a closed vessel.”
• A symbol of abundance. Historically served at weddings; in the cultural reading, the pumpkin stands for the Earth, the rice for humanity, the dried fruit and nuts for different peoples.
• The season is autumn and winter. Especially in the days between New Year and Armenian Christmas on January 6; food guides call it a winter specialty.
• It has its own song. “Hey Jan Ghapama” is the only food song in the Armenian songbook; folk singer Harout Pamboukjian made it famous.
• It lives on Yerevan menus. Found at traditional-kitchen restaurants — Lavash, Sherep, Taverna Yerevan, Hayrik, Tospia — and on gastro-tour routes.
• It pays off for the dining room. Seasonal ingredients, the theater of cracking open a whole pumpkin, and the share-for-the-table format make hapama photogenic and easy to sell through the autumn-winter season.

Société at Dalma Garden Mall: a sandwich bar with style

Société has opened at Dalma Garden Mall — a stylish sandwich bar with a refined European taste and a local soul. At first glance, it becomes clear that this is not just a place to grab a quick bite. Everything here is thoughtfully designed — from the signature packaging to the musical backdrop, from the clean aesthetics of the display to the atmosphere inside.

“Société” is a destination for those who appreciate pure taste, design, and the gastronomic rhythm of the big city. Right in the midst of shopping, business meetings, or strolls around Dalma, it offers a gastronomic pause — stylish, light, and flavorful.

Menu: sandwiches, wine, and coffee highlights

The menu is based on classic French sandwiches — baguette, panini, croque monsieur, and gentiment twist — enriched with local ingredients: farm cheeses, fresh vegetables, and signature sauces. On the Instagram feed, one can also see the espresso culture: morning lattes and cappuccinos served in signature style.

Wine is not forgotten — Société offers a light wine list so that a sandwich is not just a quick snack, but transforms into a small gastronomic journey.

“Société” is a fresh take on the sandwich bar format in Yerevan. This café not only satisfies hunger but also creates a cozy, stylish moment amid the city’s bustle. The French gastronomic foundation, local ingredients, and thoughtful visual presentation make this place an example of a high-quality gastronomic idiom integrated into the spirit of Yerevan.

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14 Yerevan restaurants picks: addresses and atmosphere

Yerevan is sunny, welcoming, and endlessly tasty. To really catch its rhythm, it’s not enough to walk around Republic Square or climb the Cascade. Sometimes the best way to understand a city is simply to sit down at a table. Over dinner here, you feel how carefully traditions are kept—and how easily food turns into a reason to gather.

Below are 14 restaurants that work well for a first-time visit, and for those coming back to Yerevan again. Each entry comes with a quick note on the mood and an exact address, so your evening plan comes together without extra searching.

Zepyur Restaurant — traditions, music, and warmth

Zepyur is where Armenian traditions meet modern culinary and musical accents. Folk instruments set the tone, while guests lean into harisa, khashlama, and meat delicacies. The atmosphere feels like a cozy Armenian home—warm, hearty, and unhurried.

The menu also includes Slavic classics—borscht, solyanka, okroshka, Angus beef dumplings—and the signature dessert “Lenin”. Live performances often round out the evening, with Armenian songs reimagined in contemporary arrangements.
Address: Abovyan St., 24

Dolmama Restaurant — a city-center legend and signature tolma

Dolmama is a long-standing name in central Yerevan, where classic Armenian cuisine is given a modern reading. It’s stylish but still cozy: a warm mood, vintage interior details, and careful attention throughout.
Expect author-style versions of traditional dishes, including the well-known tolma made to the house recipe. Over the years, Dolmama has become a gastronomic calling card of the capital—welcoming both tourists and famous guests.
Address: Pushkin St., 10

Hayrik Restaurant — stylish presentation with an Armenian soul

Hayrik is an atmospheric restaurant that opened in 2022 on the second floor of the Seven Visions hotel. Its name nods to a cult film and sounds like a reminder of family values. Inside, there’s plenty to notice: a Matenadaran-style door, photogenic details, and wine barrels signed by guests.

On the menu you’ll find hapama in an author’s presentation and tolma with matsun ice cream—and, if luck is on your side, an invitation to join the chef for a bit of cooking.
Address: Paronyan St., 40

Yasaman Restaurant — lilac, tandoor, and house wines

Yasaman is a cozy spot in the center, inspired by a family story and the symbol of lilac that survived a garden fire. The name became a sign of resilience and love, and the atmosphere blends Armenian traditions with an easy warmth.

You’ll see classics like khash and “stone bread” from the tandoor, along with original desserts. Try the signature lemonade and house berry wines—they pair neatly with the local flavors.
Address: Yekmalyan St., 1/1

Sherep Restaurant — open kitchen and a dessert show

Sherep is one of Yerevan’s most atmospheric restaurants, balancing national traditions with a modern style. The interior draws you in: an open kitchen, warm wood, comfort, and details that feel thoughtful rather than loud.

The menu plays with Armenian classics, and the famous Broken Flower Pot dessert deserves special attention. It’s not just a sweet ending—it’s a small show, with creative plating and an unexpected mix of flavors that makes the finale memorable.
Address: Amiryan St., 1

Mayrig Restaurant — Western Armenian cuisine and mante

Mayrig is one of Yerevan’s leading Western Armenian restaurants, opened in 2018 as part of a well-known Beirut network. Founder Aline Kamakian brings together tastes of Eastern and Western Armenia, underlining the richness of a shared culinary culture. Restaurants

The main hit is mante: tiny dough “boats” with veal or spinach, served with a matsun-and-tomato sauce. The interior is restrained, with national accents and small details that gently point back to tradition.
Address: Amiryan St., 4/6

Grand Ost — a historic building and bold combinations

After a walk by the Singing Fountains, step into Grand Ost—a restaurant set in a 1929 building designed by Tamanian. Here, history meets culinary experimentation: European classics sound with an Armenian accent, from pizza with basturma to carpaccio with local cheese and lamadjo made with marble beef.
Vintage touches shape the interior, the bar leans into author cocktails, and a cozy VIP zone makes it comfortable for special meet-ups. Restaurants
Address: Republic Square, 1

Lavash Restaurant — beloved classics and “Napoleon” as a performance

Lavash is one of Yerevan’s most loved cafes, and it’s not only about the location and the memorable name. The Armenian dishes are genuinely good, the staff is polite and attentive, and the menu is easy to navigate even for tourists. Restaurants

The legendary “Napoleon” cake is a highlight: its serving turns into a small performance. Try the house lemonades, and consider coming for breakfast—scrambled eggs with tomatoes are especially good here. In summer, the terrace along Tumanyan Street becomes one of the city’s best “balconies” for watching Yerevan go by.
Address: Tumanyan St., 21

Vostan Restaurant — black tuff stone and a wine cellar

Vostan, set in an old black-tuff building on Abovyan Street, is a treat for anyone drawn to Armenian cuisine. Portions are generous, and the mood is helped along by a spacious terrace with wooden balconies that feel like a cozy Yerevan courtyard.

The interior makes an impression right from the entrance, and inside there’s a wine cellar: you can go down for a look and choose a bottle for dinner. It works for a calm evening or a celebration—live music adds an extra layer of atmosphere. Restaurants
Address: Abovyan St., 8

Ararat Tavern — music and gastronomy as a journey

Ararat Tavern is an evening where music and food merge into an atmospheric trip through Armenian history. The sound of old melodies played on folk instruments pulls you into tradition, while the kitchen speaks with warmth and generosity.

Fried trout, roasted lamb, and house cheeses shine alongside slow conversations and long toasts—exactly the way many people end up remembering Armenia. Restaurants
Address: Sayat-Nova Ave., 15

Ktoor — legendary portions and shashlik “for the company”

Ktoor surprises with its portion sizes: it’s often compared to an encyclopedia of Armenian cuisine. Here you’ll find dishes that can feed more than one person—like a 1 kg pork chop or the “Under One Roof” set with nine types of shashlik.

The restaurant sticks to tradition: meat comes with a fermented dairy yogurt, lavash, and vegetables, keeping the meal balanced and “properly homemade” in feel. Restaurants
Address: Saryan St., 24

Tavern Yerevan — home-style flavor and live folk music

Tavern Yerevan (often called “Pandok”) is a bright, lively place where Armenian folk music is played live. The kitchen is generous and unmistakably home-style.

Among the must-tries are the signature baked fish, vegetables cooked to a soft finish, and aromatic local wine the restaurant is proud of. Restaurants
Address: Teryan St., 91

782 Restaurant — a love letter to Yerevan by the Cascade

782 Restaurant is a love letter to the city, expressed through food, atmosphere, and close attention to detail. Set at the foot of the Cascade, it feels like a cozy jazz café from the old town.

The interior is full of references to Yerevan’s story, from retro elements to a symbolic copy of a “Yerevan passport” built into the wall. The menu blends tradition with creativity: familiar dishes arrive in unexpected forms, like garni yarakh served as lasagna. Highlights include grape-leaf tempura, kufta with pistachios and cheese sauce, and the “Cascade” dessert. Restaurants
Address: Tamanyan St., 1

Sirelis Restaurant — retro 70s, warm lamps, and a disco mood

Sirelis drops you into the 1970s: a vintage interior where each room gives off warmth and comfort. In the evenings there’s live music, and the soft lamp light plus the reflections of a disco ball set a distinctive tone.

The menu brings together Armenian, Georgian, and Slavic dishes: dolma to a family recipe, fragrant shashlik, and desserts you’ll want to order again, stretching the evening a little longer. Restaurants
Address: Pushkin St., 25

You can get to know Armenia through taste—and Yerevan makes it especially easy. These places open up not only recipes, but also a sense of character: generosity, love of life, and sincere hospitality. Let this list help you choose without rushing, and keep the evening with you for a while. Restaurants

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Coffee House Shuts 4 Locations in a Day: What Kept It Alive

“Coffee House has transformed the perception of coffee in Armenia—and we are proud that we did it right here, on our native land,” said the founders of Coffee House, Arutyun Mkrtchyan and Narek Keyan, in an exclusive interview with HoReCa Magazine Armenia.

— Tell us a little about yourselves. How did your path to success take shape?

Narek Keyan: I was born and raised in Armenia. I received my higher education at Yerevan State University, graduating from the Faculty of History. From an early age, I showed an interest in analytics, research, and entrepreneurship.

Arutyun Mkrtchyan: I was also born and raised in Armenia. I graduated from the Faculty of Economics at the Slavic University.
Narek and I are connected by a long-standing friendship—we have been friends since childhood.
From a young age, we were united by a desire to grow, develop, and create. We often shared ideas, dreamed, and discussed possible directions for a future business.

It was in those conversations that the first bricks of our joint venture were laid—built on trust, knowledge, experience, and a shared goal. Coffee House

— How did the story of your company begin? What inspired you to create this business

Arutyun Mkrtchyan: The idea of going into business came to me when I was just 15, after a summer trip to China. It was there that I first encountered Starbucks and was deeply inspired not only by the product itself, but also by the culture of coffee consumption—how to drink it properly, with what mindset, and in what kind of atmosphere. I realized that at that time nothing like this existed in Armenia, and I wanted to bring this idea back to my homeland. Coffee House

After returning, I decided to take action. Of course, my first project was far from the level of Starbucks. Together with a friend, we opened a small coffee shop—at that time, Narek was serving in the army. However, due to a lack of experience, we were unable to achieve success, and the business had to be closed. Coffee House

In 2015, after Narek returned from the army, the two of us decided to start everything from scratch. Despite past setbacks, we were full of determination. This is how the idea of creating Coffee House was born—a place where quality, atmosphere, and the approach to coffee would reach a new level.

Narek Keyan: When Arutyun shared his story with me and his aspiration to bring an entirely new approach to coffee culture to Armenia, I was immediately inspired by the idea. My interest in history and culture perfectly complemented his entrepreneurial perspective. We understood that we wanted to create not just a coffee shop, but a space that would become part of urban life—a place for meetings, inspiration, and taste. Coffee House

From the very beginning, we set high goals for ourselves, were not afraid of challenges, and believed that we could change the attitude toward coffee in our country. That is how the journey of Coffee House began.

— What were the main challenges you faced at the outset, and how did you manage to overcome them?

Narek Keyan: For me, it was a completely new experience. Although we had no guarantee of success, from the very beginning I believed that the idea would attract attention and find a response. The most important thing was not to dwell on past failures. I tried to stay focused, discard unnecessary information, and concentrate on bringing our plans to life. Arutyun was worried that, as in the first case, the project might not meet expectations, but I was determined and did everything to ensure that nothing stood in the way of our forward movement. Coffee House

Arutyun Mkrtchyan: When we were launching the new Coffee House format, I was very anxious—memories of the failure of the first project were still lingering in my mind. But despite the anxiety, I continued to believe in the idea. Narek’s confidence, energy, and determination inspired me. Thanks to our unity and inner confidence, we overcame our fears and kept moving forward, convinced that we had chosen the right path. Coffee House

— Why coffee in particular? What does this product represent for you—a business, a passion, or a way of life?

Arutyun Mkrtchyan: It was important for me to create something new in Armenia—something that had not existed before. I wanted to offer people not just a drink, but an entire culture, an atmosphere, a style of communication. That is precisely why the choice fell on coffee. A coffee shop in a new format became for us a way to combine aesthetics, taste, and modern values. It is not just a business—it is a way of thinking, a way of life, and a sincere passion for what we do. Coffee House

Narek Keyan: Coffee is much more than a beverage. It is a tradition, a moment when people pause in the rhythm of the day to talk, reflect, or find inspiration. For me, this product has become a symbol of the connection between culture, history, and modernity. We saw in coffee an opportunity to bring people together, to create a space in which every detail matters. That is why, for us, it is not just a business—it is a passion and a lifestyle that we are happy to share with others. Coffee House

— What other difficulties did you face, and how did you manage to overcome them?

Narek Keyan: One of the most serious challenges was the lack of experience. At the start, we already had seven locations open across the city, and we were actively expanding. But at one point, the landlord, with whom we had contracts for several locations, unilaterally demanded that we vacate four premises—and this happened literally in one day. We lost more than 60% of the business almost instantly. Coffee House

It was a difficult test, but Arutyun and I did not allow ourselves to give up. We understood that this was the work of our entire lives, the reason we work every day. It was precisely our belief in the idea and our perseverance that helped us continue on our path.

Arutyun Mkrtchyan: Yes, at the time it seemed like the end. A phone call from the landlord demanding that we vacate four locations was a real blow. But looking back, I realize it was not the end—it was a new challenge. It took us an entire year to recover, reopen the lost locations, and even surpass our previous scale.

Coffee House: Every difficulty we faced became a lesson for us. And it was precisely thanks to these trials that we grew—as a team, as a brand, and as individuals. Coffee House

— What is the secret of your friendship? Do you ever have disagreements?

Arutyun Mkrtchyan: Honestly, it is a real pleasure to work with someone who does not always agree with you. Our debates are not conflicts, but a source of growth and new ideas. Yes, we are different, but we always align on what matters most—our goals, principles, and approach to work. I believe it is this shared value system that truly makes our friendship strong.

Narek Keyan: The most important thing is that we have no disagreements on our core values. In my view, this is the foundation of our friendship and partnership, which has lasted for more than ten years. We are indeed very different—in character, in perspectives, in ways of thinking. Sometimes this makes it difficult to make quick decisions, but this is precisely where our balance lies. We complement each other, and that is our strength. Coffee House

— How did you manage to make such a splash in the industry? In your opinion, what has been the key to your success?

Narek Keyan: I am convinced that the foundation of our success is the sincerity and honesty we maintain in everything: in our approach to the product, to the team, and to our guests. Without this, it would have been impossible to earn the trust of such a diverse range of people—from students to representatives of older generations. We do not play roles, we do not create an image—we live what we do. This has become our greatest strength.

Arutyun Mkrtchyan: Our journey is a story spanning ten years. Behind this success lie many factors: hard work, belief in the idea, team cohesion, and a constant pursuit of quality. We never sought easy paths—on the contrary, every challenge made us stronger. I believe our success is the result of accumulated experience, an honest approach, and the ability to evolve alongside the world.

— How do you select your staff?

Arutyun Mkrtchyan: From the very beginning, Narek and I personally handled staff recruitment. It was important for us not just to find someone with experience, but someone who shares our values and philosophy. We developed a clear concept: an employee must be able to create an atmosphere, give emotions, and warmth to every guest. Our goal is not just to sell coffee, but to ensure that a person leaves with a smile and wants to return again.

Service has always been a priority for us. In the early years, we personally oversaw the process—standing nearby the coffee shop, observing how guests were served, and trying to understand whether the person was satisfied. It is precisely this approach to quality and attention to detail that became the foundation of our philosophy and continues to this day. Coffee House

Today, we already have clear selection criteria: candidates go through an interview, then training, and afterwards an internship to gain a deeper understanding of our culture and standards. Currently, our team has more than 300 employees, whom we proudly call “golden”—each of them puts their heart into their work. Coffee House

Narek Keyan: This journey has taught us a lot. In the beginning, we personally conducted all the interviews, and over time we came to better understand people’s psychology. We developed not just standards, but even a certain “type” of employee—those who can sense the guests and live our philosophy. This is the main criterion: a person must share our values and genuinely want to bring joy.

— How has the concept of Coffee House evolved from its founding to the present day?

Narek Keyan: Our concept has remained unchanged from the very beginning—we still aim to give people mood, atmosphere, and quality coffee. However, as we have grown and developed, we have adapted to new guest expectations.

Today, we have full-fledged branches where you can not only buy coffee to go, but also sit, relax, and enjoy the moment. We have updated the interior, making it more modern and cozy, because a business must keep pace with the times. But the main thing—the essence—remains the same: warmth, care, and sincere service.Coffee House

Arutyun Mkrtchyan: Our values have remained the same as on the day of opening. Everything we do—we do from the heart. Over 10 years, of course, much has changed: we have expanded, become larger in scale, and refined certain aspects of the format. But these changes are external. Inside, everything is still the same: genuine care for the guest, attention to detail, and the desire to create a special place that people want to return to.

— What is your attitude toward coffee culture in Armenia and beyond?

Arutyun Mkrtchyan: As bold as it may sound, I genuinely believe that we have become among the founders of modern coffee culture in Armenia. At the time when we started, the country had virtually no concept of a “coffee to go” format. Now, most coffee shops operate according to this model—and that inspires us.

I am delighted to see how coffee culture in Armenia is growing, developing, and in some ways even surpassing European countries—especially in terms of service quality, as noted by tourists themselves. This is incredibly valuable. I am proud that we have become part of this story and will continue to contribute to its development. Coffee House is not just a business; it is a cultural phenomenon, and we are glad to be at its origins.

Narek Keyan: We have truly changed the very idea of how coffee can be enjoyed. Just ten years ago, it was hard to imagine people walking the streets of Yerevan with a cup of coffee to go, simply enjoying the moment. Today, however, it is part of city life, part of the rhythm, style, and atmosphere.

When I see people with our branded cups on the streets—winter or summer, day or evening—I smile. Because I realize: we did it. We really brought something new and alive into the everyday life of Armenia. And this is just the beginning. Coffee House

— Tell us about your production. What does your own production look like today?

Arutyun Mkrtchyan: One of our key steps was establishing our own coffee production. We began roasting coffee ourselves because we realized that to maintain high quality, it was necessary to control the process from start to finish. Our head barista personally oversees the process, selects the beans, and monitors every stage, as the taste of the coffee is the heart of our brand.

We are also actively developing the retail segment. Already, our drip packs with signature coffee are available in Parma supermarket chains, and soon they will appear in other stores across the country. In addition, we proudly introduced our new product—Coffee House express coffee, which combines convenience and quality. This is our way of being closer to people and making coffee accessible in any format. Coffee House

Narek Keyan: We also launched our own dessert production. Initially, we had not planned to pursue this direction, but, not finding partners who met our standards, we decided to create our own confectionery line. Our desserts quickly became favorites among guests—their taste, presentation, and affordable price make them not just an addition, but an important part of our concept.

We are always thinking about how to surprise, delight, and stay one step ahead—that is how our new ideas are born.

— How do you approach negative reviews?

Narek Keyan: Our whole team loves reading reviews—both positive and critical. It is a real opportunity to look at our product from another perspective, to notice what we might have missed. Sometimes a single comment can point out a problem we hadn’t seen ourselves. We are grateful to everyone who shares their opinion, because it is through this dialogue that we can improve every day.

Arutyun Mkrtchyan: We view constructive criticism as a gift. It is precisely such feedback that helps us grow and become better. Of course, we do not take every comment to heart—there are situations where it is clear that a review is subjective or unfounded. But every reasonable signal is carefully analyzed because quality is our priority. Working on ourselves is a continuous process, and guest feedback plays a key role in it.

— What are your personal coffee favorites?

Arutyun Mkrtchyan: Interestingly, when we first started, I didn’t drink coffee at all. But over time, trying different flavors, I gradually fell in love with this beverage. At first, I preferred sweet options—frappés, lattes with syrups, something light and dessert-like.

A couple of years later, however, I arrived at my personal coffee ideal—a classic Americano without sugar or additives. Today, it has become my favorite. It offers a pure taste, balanced strength, and genuine energy. Moreover, in our work, quality control comes first, and an Americano is the best way to feel the beans and evaluate the result. Our team drinks our coffee every day to ensure it remains at the highest level. Coffee House

Narek Keyan: I also choose Americano. It is honest, straightforward, and without excess—just like our approach to work. This flavor has become part of my daily routine. Through Americano, we best sense the quality of the beans and the roast—it does not hide mistakes. This is how we monitor quality every day: if something is off, we notice it immediately.

— How many coffee shops are currently in the network, and are there plans for expansion beyond Armenia?

Arutyun Mkrtchyan: As of today, the network includes 48 coffee shops, including a branch in Moscow.
Narek Keyan: And this is just the beginning—we have big plans to expand beyond Armenia and develop the brand internationally.

— What new offerings or changes can Coffee House guests expect in the near future?

Narek Keyan: We have already entered the Russian market, and even more ambitious steps lie ahead. We are currently actively developing a strategy to enter the American market. We have big plans: we want Coffee House to be known and talked about all over the world.

Arutyun Mkrtchyan: In the near future, we will open 8 new Coffee House locations. But most importantly, we are preparing something special. For the first time, we are sharing details of a project that will represent the next level in the development of our brand.

It will be a completely new format. Professional specialists will roast beans and create specialty-grade coffee in front of guests. We aim not just for a high-quality beverage, but for the creation of a unique coffee experience. Coffee House

We are carefully planning every stage: from the bean to the cup, from the atmosphere to the emotions. It will be a space where the passion for coffee is felt in everything—in the details, in the service, in the philosophy.

— Do you participate in gastronomic festivals? If so, what value does this format hold for you?

Arutyun Mkrtchyan: We are always where people experience emotions and joy—and that is exactly why Coffee House participates in gastronomic festivals. Wherever there is a celebration, we are there.

Narek Keyan: For us, it is an opportunity to give people atmosphere, flavor, and mood—everything we live by every day.

— Who inspires you—in life, in business, and in culture?

Arutyun Mkrtchyan: Since childhood, I haven’t sought idols—it was important for me to follow my own path. But, of course, there are personalities who inspire me. In the restaurant industry, it is Boris Zarkov; his approach to business and his conceptual vision command respect. In management and leadership, it is Ichak Adizes; his philosophy resonates with me on a personal level.

Narek Keyan: I would answer differently—what inspires me is our team. Working with them gives me strength, ideas, and powerful motivation. It is a living process that energizes me every day. In my personal life, my main source of inspiration is my wife. She supports me, helps me move forward, and fills each day with energy and purpose.

— How do you keep going and not give up? What advice would you give to those who are just starting their journey in business?

Arutyun Mkrtchyan: Svetlana, today competition in business has become significantly higher. If in the past we still had the right to make mistakes, now a single mistake can cost you your place in the market—especially in such a saturated sector as the coffee business. Coffee shops are literally on every corner, and to stand out, you need to offer something truly new.

My advice is to seek fresh ideas that are not yet on the market, not to fear challenges, and to be ready for obstacles. Difficulties are an integral part of the journey. If I wanted an easy path, I simply wouldn’t have started anything. But it is precisely overcoming these challenges that makes us stronger. Coffee House

Narek Keyan: I completely agree with Arutyun. Looking back, it becomes clear: all problems were solvable, even those that seemed impossible. Start small, learn from your mistakes, get inspired by the experience of others, but never lose your authenticity.

Stick to your values, be honest with yourself and with people. We started with the simplest things, and today our brand is known across the entire country. And one more thing—it is very important to allocate your budget correctly and not be afraid to invest in your business. Money has to work; only then does it bring results. Coffee House

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Soghomonyan: How Burger King Armenia earns guests’ trust every day

“With a brand like this, you cannot afford to operate at an average level — only at a high level,” noted Tigran Sogomonyan, CEO of Burger King Armenia, in an exclusive interview with HoReCa Magazine Armenia.

— Mr. Tigran Sogomonyan, how did your path to success unfold?

— I was born and raised in Armenia. From a young age, I felt an inner drive to create something of my own — something that benefits people and can inspire them.

After a trip to Kyiv, I realized definitively that I wanted to dedicate my life to the restaurant business. Soon after, I received an offer to become the director of the legendary Doka Pizza, located at the intersection of Abovyan and Isahakyan streets. I believe that was the moment my journey in the restaurant industry truly began.Soghomonyan

Afterwards, I worked at well-known establishments such as Verona restaurant and Mezzo club. In 2020, I planned to open my own venue, but unfortunately, the project had to be canceled due to the pandemic.

Later, I joined EL Holding, and then worked at Santafe and Pahest 33. At Monogram restaurant, I held one of the executive positions. And just recently, I was invited to take on the role of General Director of the Burger King network in Armenia. My path in the restaurant business has been intense and challenging, but it is precisely this experience that shaped me into who I am today.

— In your opinion, what is the key to Burger King’s sustainable success?

— Burger King was founded in 1953, at a time when McDonald’s was already rapidly gaining popularity. However, Burger King successfully carved out its own niche by offering a unique flame-grilled burger preparation technique. This distinctive taste became the brand’s signature feature and won the hearts of millions of consumers. From the very beginning, the brand actively developed franchising, which allowed it to grow quickly and open restaurants worldwide. Soghomonyan

In Armenia, we chose a sub-franchise from Russia, as Burger King in Russia consistently demonstrates high quality and strong consumer interest. In addition, Armenia and Russia are part of the Customs Union, which simplifies logistics and creates favorable conditions for business development.

— What features of Burger King have you adapted for the Armenian market?

— We operate as a sub-franchise and strictly adhere to the brand’s international standards. This limits our ability to make changes to the menu or operational processes.

Nevertheless, we strive to adapt the service and atmosphere of the restaurant to local preferences—whether it is staff courtesy, speed of service, or particular attention to customer feedback. Our goal is to maintain the brand’s signature quality while simultaneously being closer to the Armenian consumer.

— What are the main challenges you face in managing a restaurant chain in Armenia?

— One of the main challenges is recruiting and training staff. In the fast-food segment, we primarily work with young employees, and although training takes only about a week, staff turnover remains high.

We are constantly working on team motivation, creating opportunities for professional growth, and striving to retain skilled employees, which is especially important for the stable operation of the chain.

— How do you handle situations when a guest is dissatisfied? Is there a response system in place?

— We pay close attention to every review. The main part of our business is delivery, and it is in this segment that challenges arise—whether due to delays or human error.

We have an internal complaint management system: we contact clients, identify the reasons for their dissatisfaction, and respond promptly. All information is analyzed, and decisions are made based on it to improve the service. We believe that even negative feedback helps us become better. — Soghomonyan

— Mr. Tigran Soghomonyan, how do you assess the development of restaurant culture in Armenia and your role in this process?

— I am sincerely glad that Aram Mnatsakanov and the Lucky Group team have opened a restaurant in Armenia. This event demonstrates that leading culinary players are increasingly placing their trust in our market.

Moscow today is one of the global leaders in the restaurant industry, and the emergence of such projects in Yerevan is both inspiring and raises the bar for all of us. This creates an incentive for the qualitative growth and development of restaurant service culture in the country. Soghomonyan

— In your opinion, what is the key to Burger King’s sustainable success?

— I am inspired by the very opportunity to do what I love. When work is a pleasure rather than just an obligation, it generates the energy to move forward.

In life, my main source of strength remains my family, friends, and colleagues. Together, we share goals, support each other, and celebrate our collective successes. Soghomonyan

— Mr. Tigran Soghomonyan, how do you keep going without giving up, and what advice would you give to future restaurateurs?

— Svetlana, my advice is simple: clearly define what you want to achieve and assemble a team with whom you can make it happen.

The restaurant business requires effort, dedication, and flexibility. Competition is growing, and without a strong concept, the right pricing strategy, and high quality, success is impossible. Be prepared for challenges, but if you truly love this field—take action and never stop.Soghomonyan

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Davit Yeremyan rule: do first, talk later

“Everything begins with a goal and the responsibility for change. This is how a real future is built,” said David Yeremyan, founder of Yeremyan Projects, in an exclusive interview with HoReCa Magazine Armenia.

“Mr. Yeremyan, tell us a little about yourself. How did your path to success in business unfold?”

“I could speak at length about my 24-year journey in the hospitality industry. This path began in 2001 with a small kiosk in Yerevan, but with great perseverance, an entrepreneurial mindset, and determination that had already manifested during my school years. Thanks to these qualities, from the very first steps in business, I moved forward, never feared my dream, set goals, and achieved the fulfillment of my mission.

As a result of persistent, tireless work, one kiosk grew into two, then three, then four, and eventually ‘Yerevan Khachapuri’ was opened. I often refer to this as my entry into the restaurant business, which at that time was practically non-existent.

I dreamed of creating an establishment where people would come with their families, where we would revive Armenian cuisine with its traditional dishes, where national color would prevail, songs and music would play, and all of this would be presented at a high level and with taste. One could say that this became the starting point for the development of the sector.

First and foremost, it was necessary to change the culture, overcome skepticism, eliminate stereotypes regarding certain professions, create new specializations, and thereby prove that work in the hospitality industry can be competitive and respectable.

Guided by this mission, in 2006, the restaurant ‘Taverna Yerevan’ opened on Khorenatsi Street, which later expanded into a network with branches: ‘Paronyan,’ ‘Amiryan,’ ‘Teryan,’ and ‘Taverna Yerevan Pribrezhe.’

Yeremyan: Thanks to our systematic goals for implementing changes, developing Armenia and Yerevan, presenting the country on the gastronomic map of the world, and properly showcasing Armenian cuisine, new concepts were created over many years: from Armenian cuisine to European and fusion, from quality fast food to Italian cuisine and premium steaks, from a patisserie to the pinnacle of Armenian culinary art — authorial haute cuisine.” Davit Yeremyan

“What inspired you to create Yeremyan Projects?”

“Partly, I have already answered this question earlier. For me, inspiration has always been and remains the drive for change. This has been the case throughout my conscious life.

Was the hospitality sector developed at that time? No. Therefore, change was necessary, a goal was needed, and daily persistent work was required for the industry to develop, grow, and contribute to the country’s development, economy, and tourism.

Was Armenian cuisine represented on the global map of haute cuisine? No. Therefore, it was necessary to take on this mission and create the only concept of haute Armenian cuisine in Armenia and the world.

Are high-quality, pure, healthy dairy products in demand in our society? Yes. That is why it was necessary to take the initiative and create high-quality dairy products from whole milk with a closed production cycle and adherence to high standards. Everything begins with a goal and the responsibility for change. Only on this path can one find their true purpose.”

“Mr. Yeremyan, is there a restaurant on your list that holds a special place in your heart? Perhaps it is ‘Taverna Yerevan,’ your first project, from which it all began.”

“That is like asking parents which of their children they love more. I love all our restaurants equally, because each of them is unique, has its own purpose, history, character, and special atmosphere. I invest all my love, care, and effort into the development of each one. In every restaurant, I have favorite dishes and a special corner where I particularly enjoy being.”

“In your opinion, what is important for the successful development of a restaurant?”

“If I had to express it in one word, I would choose ‘purpose.’ What was the purpose of creating this restaurant? What were its idea and concept? If the purpose is noble, based on the principles of high-quality service, and remains unchanged, then most likely it will be fulfilled.”

“How do you assess the development of the restaurant industry in Armenia and your role in this process?”

“Today, I am pleased to note that the restaurant sector in Yerevan has taken shape and continues to develop. I often recall 2006 — what the perception of restaurants was then and how it has changed today.

Yeremyan: No one believed that this sector could, for example, become a major taxpayer and make a significant contribution to the country’s economy. But even then, I understood the importance of these goals and saw the direction in which the world was moving. I clearly remember the stereotypes that existed regarding the profession of a chef.

For us, it was essential to change the situation: to raise the prestige of professions in the hospitality sector, ensure quality training, and bring service to a high standard.

Thanks to the work we have done, today chefs are in demand, and culinary arts are perceived as an art form. And this is only a small part of the professions that we have been able to make prestigious and popular.

I am proud that we were at the origins of the industry’s development and laid a truly solid foundation.”

“Do you plan to open a restaurant outside of Armenia?”

“Of course, we have the goal of expanding beyond Armenia and opening a restaurant abroad. However, a goal and a priority are different concepts. When the time comes, and our goals align with our priorities, we will definitely take this step.”

“How did the idea of creating your own farm come about?”

“For us, it has always been a priority to ensure the highest quality of products used in our restaurants. However, the quality of dairy and meat products available on the market did not meet our standards, and we would not compromise. There was only one solution: to create our own dairy and meat production that meets high standards.

Yeremyan: This is how the unique concept ‘From Seed to Table’ for Armenia was born. In 2019, we launched the first livestock farm in Jermuk, and in 2023, the second one in the Tashir community of the Lori region.

This farm has no analogues not only in Armenia but in the entire region. The entire closed production cycle of milk is controlled here: from feed preparation and monitoring the cows’ health to milking, quality control, and producing 100% natural Grade A milk. This whole, healthy milk is delivered to the plant in Yerevan, where it is used to produce Yeremyan Products dairy products.”

Yeremyan: The health of society, the development of a milk consumption culture, and the promotion of healthy habits are our key priorities. To our consumers, we offer dairy products made from natural, whole milk, which is also used in the company’s restaurants.

“Mr. Yeremyan, what are the upcoming plans for expanding the ‘Yeremyan Products’ line?”

“We are constantly developing new products, but it is important for us that they resonate with consumers and become favorites. We move forward in small but confident steps. When creating each product, we must be completely certain that every detail is considered — from quality and taste to packaging. Only then can we confidently offer it to our families and use it at home for all family members.”

“Please tell us about the Yeremyan Academy of Culinary Arts and Hospitality. What is its mission, what knowledge do students gain, and what are its achievements to date?”

“The Academy was established with an important mission — to train and enhance the qualifications of hospitality professionals, promote competition, and support the development of the sector. It was created in response to the industry’s needs and today serves the entire restaurant sector.

In nearly six years of operation, the Academy has brought industry education in Armenia to a high professional level, implemented international standards, and changed the perception of several professions in society. It has introduced significant reforms in the fields of culinary arts and hospitality, considering them in the context of developing gastronomic tourism in the country.

In this direction, the company has expanded its educational activities and developed 65 programs in collaboration with the City of Oxford College. More than 90% of the over 2,000 graduates of these programs return to the industry with new professional knowledge.

During this time, the Academy has established partnerships with 40 international and domestic organizations, becoming a connecting link for culinary diplomacy in Armenia. We are pleased to note that today, education at the Academy is one of the key competitive advantages for professionals in the field.”

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Karapetyan shares secrets of Armenia’s warm welcome

Gabriel Karapetyan is an expert in the restaurant and hotel industry, and a research associate at the Scientific Center for Risk Assessment and Food Safety Analysis. He has served as the head of a team of hospitality experts and is the co-founder of several restaurants operating in Armenia and abroad. He is the author of a number of professional articles and publications.

His professional interests include taste innovations in the restaurant business. The main focus of his work is the hospitality sector as a key prerequisite for tourism development, and the promotion of national Armenian dishes and products beyond the country. Karapetyan.

How, in your opinion, have the preferences of restaurant guests in Armenia transformed in connection with the geopolitical changes in the world over the past few years, and which restaurant market concepts are currently the most relevant and in demand in Yerevan and the regions?

I am grateful that in your question you used the word “guests” rather than “clients,” because that is exactly how I view our visitors.

I believe that both now and in Soviet times, Armenian hospitality has always been at the highest level, and guests in establishments were welcomed and treated as if they were at home – deliciously, warmly, and joyfully. And these kind memories stayed with people for a lifetime.

Today, the hospitality industry is professionally more developed, and I am confident that guests of Armenian restaurants are very satisfied with the cuisine and prefer to try national Armenian dishes more often. Of course, there is room for growth and development, but I would also note a small nuance. Karapetyan.

Armenian cuisine should strive to create a more recognizable image in the global restaurant industry market. This is an important task – strengthening the recognition of the Armenian national cuisine brand worldwide. Karapetyan.

How, in your opinion, have the preferences of guests in Armenian restaurants changed in connection with the geopolitical developments in the world over the past few years, and which restaurant market concepts are currently the most relevant and in demand in Yerevan and the regions?

I am grateful that in your question you used the word “guests” rather than “clients,” because that is exactly how I regard our visitors.

I believe that both now and in Soviet times, Armenian hospitality has always been at the highest level, and guests in establishments were welcomed and treated as if they were at home – deliciously, warmly, and joyfully. And these kind memories remained in people’s minds for a lifetime.

Today, the hospitality industry is professionally more developed, and I am confident that guests of Armenian restaurants are very satisfied with the cuisine and prefer to try national Armenian dishes more often. Of course, there is room for growth and development, but I would also note a small nuance. Karapetyan.

Armenian cuisine should strive to create a more recognizable image in the global restaurant industry market. This is an important task – strengthening the recognition of the Armenian national cuisine brand worldwide. Karapetyan.

Which cuisine concept is personally the most interesting for you, for example, for opening and successfully developing a restaurant business in the current market realities: meat and fish restaurants, coffee shops with delicious sweets and pastries, wine bars and pubs with drink tastings, or, after all, homemade-style food? And what is your absolute favorite dish?

This is a very interesting question for me, as I often think about the possibility of combining two or more concepts to create not only an unusual restaurant cuisine, but also a unique cozy atmosphere, high-class service, and an association with the taste of homemade dishes, in order to evoke in the guest a warm feeling of home and the dishes that remind them of childhood, their mother, or grandmother…

I already have an interesting restaurant cuisine concept, which I will not reveal for now, but it will soon become public. The project is currently in the process of careful preparation. It will be something new and unusual, perhaps not for a wide audience, but with a personalized signature approach, taking into account the tastes of each guest. I myself love our Armenian national cuisine very much, as a patriot of my country. Karapetyan.

Ham and prosciutto are well known worldwide, but when I served my guests Armenian basturma, the feedback was enthusiastic, and they were amazed that not everyone had tried it or even heard of basturma.

Also, foreigners were very surprised by the unusual method of preparing the most tender lamb in a tandoor, where under the meat an antique cast-iron bowl was placed, a bowl that my great-grandmothers used a hundred years ago. This bowl was brought from Western Armenia (Sasun), and it was in this bowl that dishes with a unique taste were prepared, for example, my favorite dish – Armenian pilaf with spelt (achar). Karapetyan.

Currently, there is a global trend toward the consumption of healthy eco-friendly products, vegetarian and vegan dishes. In your opinion, given Armenians’ strong preference for meat, fried, spicy, and salty dishes of the national cuisine, is it possible for such a restaurant concept to develop successfully in Armenia?

Yes, of course, I believe that this concept is very relevant in Armenia today. Our national cuisine includes a huge variety of dishes made from stewed vegetables and different types of greens, forest and wood mushrooms, salads of raw vegetables with nuts and delicious sauces and gravies. And even on a meat table, there is always a plate of greens and fresh vegetables.

I have developed an agricultural program for transitioning to ecologically clean cultivation of vegetables and fruits without chemicals, using at least half of the areas of the gardens and greenhouses of gardeners participating in this program. However, implementing this project is still quite challenging. Yet, one would want every person to have an understanding of the importance of careful treatment of nature and the Earth’s ecology, as one’s own home. Karapetyan.

What research and projects is the SCIENTIFIC CENTER FOR RISK ASSESSMENT AND ANALYSIS IN THE FIELD OF FOOD SAFETY under the MINISTRY OF ECONOMY OF THE REPUBLIC OF ARMENIA engaged in? Please tell us in more detail about the activities of the Center, its goals, and objectives.

Our Center is primarily engaged in collaboration with representatives of the agriculture, farming, and soil science sectors on issues related to the rational and minimal use of chemical fertilizers. During the Soviet era, this area was more controllable; now, monitoring it is quite difficult, since most of the land consists of private agricultural holdings.

Therefore, periodically, even an ordinary consumer can notice a strange taste and aroma in vegetables and fruits due to the use of chemical fertilizers and additives. But the main point is not only the natural taste of Armenian fruits and vegetables, but also the health benefits and ecological safety of the products, which do not harm people’s health. Karapetyan.

What, in your opinion, is an unusual or specific restaurant or cuisine format that has not yet been represented in Armenia, and would be interesting now both for discerning Armenians and for visitors to our country?

I will try to answer your question, leaving aside my new restaurant concept, since my project is still in the process of very extensive development, starting with the careful selection of the location, the design and construction of the premises, and discussions of the cuisine and the atmosphere of the establishment. I am confident that the project will make a sensation in the restaurant segment and satisfy even the most refined tastes of our guests. Stay tuned, coming soon in Yerevan…!

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Lusine Gevorgyan: How Armenia Is Preparing to Welcome Millions of Tourists

“Our goal is to make Armenia one of the main tourist destinations in the region,” noted the head of the Armenian Tourism Committee, Lusine Gevorgyan, in an exclusive interview with HoReCa Magazine Armenia.

“Ms. Gevorgyan, our readers are professionals in the HoReCa industry. Do you have any comments or suggestions?”
“Service quality is the most important component of the tourism industry, and in the HoReCa sector (hotel and restaurant business), it plays a key role in shaping the overall impression of guests’ stay in Armenia. In this regard, I would like to share a few comments and suggestions:

➣ Pay attention to staff training. Qualified and polite personnel are the key to high-quality service. Regular training and professional development for employees will help maintain a high level of service and ensure customer satisfaction.”

➣ Emphasis on hospitality. It is important to remember that Armenian hospitality is a part of our cultural identity. Mutual respect, attention to clients’ needs, and creating a comfortable atmosphere should be the foundation of any establishment’s work. Lusine Gevorgyan.

➣ Innovation and technology. The implementation of modern technologies, such as online booking, management systems, and electronic menus, helps improve the customer experience and makes service more convenient and efficient. Lusine Gevorkyan.

➣ Personalized approach. Guests appreciate when establishments take their preferences into account and create an individualized experience. Loyalty programs and constant attention to detail are important aspects of improving service quality. Lusine Gevorgyan.

➣ Feedback. It is important to actively collect and analyze customer reviews. This allows for the prompt identification of weaknesses and the implementation of necessary changes, enhancing service quality.

➣Our task is to develop the HoReCa industry in a way that meets high global standards while preserving the uniqueness and individuality of Armenian hospitality. Lusine Gevorgyan.

“Ms. Gevorkyan, if a tourist were visiting Armenia for the first time, which three places would you definitely recommend to them?”

“If a tourist were visiting Armenia for the first time, I would recommend not only the well-known tourist routes but also more unique destinations that allow them to experience the true character of our country.

I believe that gastronomic tours across the regions are an excellent opportunity for tourists to get acquainted with Armenian cuisine and culture. The nature in the mountainous areas, for example, around Lake Sevan, captivates with its beauty and fresh air. Such trips provide the opportunity not only to enjoy natural landscapes but also to immerse oneself in the atmosphere of traditional Armenian hospitality and to get to know local life and customs.

These routes will reveal deeper and more authentic aspects of our country to tourists, leaving them with unforgettable impressions of the real Armenia.”

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Sedrak Mamulyan on how a dish idea is born from flavor

“Sedrak Mamulyan is one of the most renowned researchers and promoters of Armenian cuisine. His name is associated with the revival of traditional recipes, unique gastronomic projects, and an ongoing search for flavors that reflect the culture and history of Armenia. In this interview, we spoke about his journey, inspiration, and the future of the national cuisine.”

— Mr. Mamulyan, tell us a little about yourself and your development. What brought you into this field?

— I was born in Georgia, in the Armenian village of Khokhmeli, into a family of educators. My father is Armenian, and my mother is Georgian, and I consider myself fortunate, as I grew up surrounded by an environment that united the culture and traditions of two peoples. In 1975, we moved to Yerevan, and in 1979, I enrolled in a culinary school. However, to be honest, as a child I did not dream of cooking at all.

My desire was to become an officer, and I even submitted documents to the Leningrad Military School. But my parents were categorically against it, and at that time I did not understand their decision—for me, it was a great disappointment. My father suggested that I try to enroll in a culinary school. At that moment, I was already indifferent to the choice and simply followed his advice. But, as it turned out, that very step determined my destiny. Sedrak Mamulyan

The year 1996 became truly significant for me: I took the position of head chef at the cafeteria of the American University of Armenia. It was there that I fully matured as a professional chef and realized that cooking is not just a profession, but an art through which one can inspire people. Today, I am glad that I chose a field that I live for and that brings me genuine pleasure. Sedrak Mamulyan

— How do you create such unique dishes? And how, in your opinion, is Armenian cuisine developing?

— Creating a dish is a creative process in which knowledge, experience, and inspiration come together. I draw ideas from traditional Armenian cuisine, study ancient recipes, and explore regional characteristics. Sometimes a single ingredient is enough for a new idea to be born. I experiment a great deal, combining classic flavors with modern cooking techniques. It is important that a dish not only looks appealing but also conveys history, culture, and emotions. Sedrak Mamulyan

As for Armenian cuisine as a whole, it is actively developing today. We are engaged in researching it, restoring forgotten recipes, and adapting traditional dishes to modern gastronomic trends. Thanks to this, new interpretations are emerging, which we immediately introduce into restaurant menus.

The popularization of our cuisine abroad also plays an important role. The more people learn about the richness of Armenian flavors, the stronger its influence becomes on the global gastronomic landscape. I am confident that Armenian cuisine has a tremendous future, and we will continue working on its development and promotion.Sedrak Mamulyan

— Mr. Mamulyan, have you had any disappointments along your path?

— In youth, disappointments are a normal part of the journey. However, over the years I have learned to perceive them differently. Now, when difficult moments arise, I immerse myself in the world of culinary art—I begin to reflect on new dishes, seek inspiration in ingredients, flavors, and traditions. This gives me the strength and the incentive to move forward.

But the most important moment is when the dish is served. I always eagerly await the guests’ reactions; I am sincerely interested in what emotions my food will evoke. This anticipation and the subsequent feedback are feelings that are difficult to explain in words. It is precisely these moments that fill my work with meaning and give me powerful motivation to continue creating. Sedrak Mamulyan

— Do you think our young people will be able to continue and preserve our traditions?

— Svetlana, you have asked a very important question. Preserving traditions is not just a task; it is our responsibility to future generations. We must pass them down from generation to generation.

In our courses, we instill in young chefs a love for traditions with special care. I always strive to ensure that our students, future chefs, understand the value of this heritage and feel their connection to their homeland. It is not only a profession; it is a path that encompasses culture, history, and pride in one’s country.Sedrak Mamulyan

One should never forget their roots, wherever they may be. We must take pride in them and strive to pass on our culture, our traditions, and our cuisine. For only in this way can we preserve what is dear to us and make it part of our future. Sedrak Mamulyan

— Do you have a dream that has not yet come true?

— Yes, we have an important project that we recently presented to the Minister of Education and Enlightenment—a project for the development of national cuisine. This is my personal great dream and the dream of our organization. We have developed a project that demonstrates how to develop Armenian cuisine from start to finish, including ways to present our dishes in different countries. It is a flexible and large-scale project that encompasses not only the culinary aspect but also culture, history, and traditions.

My goal is to ensure that Armenian cuisine gains recognition and the status of a national brand. Unfortunately, at present, our national cuisine is not properly established in an official context, and this is important to us. I believe that, over time, we will achieve this, and Armenian dishes will be known and recognized worldwide. Sedrak Mamulyan

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