"When we go to the winery," asks a Greek tourist who just sat in a sprinter from Yerani, with whom we travel on a tour to the Khor Virap and Noravank monasteries, with visits to the archaeological site in Areni, also known for vineyards and one of the oldest grape varieties in the world. Beside him sits a sleek German who says in a low voice that this is the last stop of our trip. For most of the ride, marked by avoiding patches on the road, the Greek slept through. The road

At every turn, an abundance of lavash and gata can be found in Armenia. This pride of Armenian gastronomy is as simple as it is unusually important for Armenian culture and history. Since ancient times, tonir (or tandoor), a cylindrical clay oven, has been used in Armenian cuisine to make bread. The bread is, like many other nations, holy and the most typical type of bread is lavash. This is unleavened bread made from wheat flour, water and salt. Because of this, lavash can l

It was strange to notice a wine restaurant with a Slavic name in the heart of Yerevan until we found out that the owner was a Russian native of Siberia. There are no vineyards there, but love for wine is part of her genes, since her grandfather comes from Armenia. After all, a large bottle of Karas on its way out of the international airport is testament to the Armenian attachment to wine. Today, there are over 600 different grape varieties in Armenia! This huge figure only a

Armenia is a gastronomy paradise, and when live music is combined with old instruments, we are clearly at the Kamancha restaurant in the heart of Yerevan. Under the light of copper lamps, family and friends, Armenians and their guests, gather to enjoy one of the best culinary offerings of this city. We were glad that no special food was prepared for us, the hungry journalists, but we were given a menu where we did not manage quickly. However, with one look at the kitchen, whi