The most important part of any nation is its national cuisine. The Armenian cuisine is one of the oldest of all the nations of the Caucasus - a true founding for gourmets and connoisseurs of delicious food. The national armenian cuisine is distinguished by a variety of ingredients and versatility of tastes, richness of spices and herbs.

Let us introduce you the most popular dishes of the armenian national cuisine:

 The best known and most favourite dish of the armenian national cuisine is barbeque (khorovac). Khorovac is pork meat cooked on the ashes of glowing coals, which was previously marinated using various spices. Barbeque is the most important dish of the armenian table. Barbeque is prepared not only from pork, but also from lamb, chicken, and trout meat.

 Khashlama – a soup made from lamb meat and potatoes. The soup has a wonderful taste.

 Khash is an extremely healthy meal. It is prepared from beef legs and its preparation takes several days. Khash is mainly eaten in cold season. 

 Harisa is one of the most favorite Armenian dishes. It is made of chicken meat and wheat. Harisa is ready when the chicken meat and wheat are mixed into a homogeneous mass.

 Kufta is one of the oldest dishes of the Armenian cuisine. It represents from itself meatballs made from specially beaten meat.

 Spas is one of the most favorite and widely spread soups in Armenia. Sour-milk soup, which includes wheat (dzavar) and matsun. Spas can be eaten both in a cold and in a hot form.

 Dolma is made from minced meat and grape leaves. As a sauce to dolma is served matsun with garlic.

 Lavash is a traditional Armenian bread. Without lavash it is impossible to imagine the Armenian table. It is prepared in tonir, from wheat flour and water.

 Among the Armenian dishes, a special place have dishes made from ishkhan fish (trout). The fish is prepared in many ways: frying, cooking, baking, etc.

 From the Armenian sweets, it is worth mentioning the symbol of the Armenian national cuisine - gata. It is a sweet confectionery made from yeast dough with choriz filling (pounded butter with sugar). 

We have already gotten acquainted with the dishes of the Armenian cuisine. And what do we know about drinks? So… let us start. We shall introduce you a number of alcoholic and non-alcoholic drinks, which you must try by all means, if you visit Armenia.

• Macun  is like kefir. It is a fermented milk product that is made from sheep or caw milk. 

• Tan is a non-alcoholic drink. It is prepared from macun, water and salt. It is very freshening in hot weather.

• Mineral water Jermuk. It is a well-known table drink. It has a number of healthy features and is recommended to drink in case of a stomach ulcer, gastritis, diabetes, and nervous disorders. This drink originates in the bowels of the earth, and flows from mountain springs in the resort town Jermuk.

• World-known Armenian cognac. Cognac is produced from selected grape sorts. Nowadays, for cognac production are cultivated six sorts of grapes. Armenian cognac is of vintage and collection types.
 

• • Wine is one of the best-known Armenian beverages. According to the legend, Noah cultivated grapewine in the Ararat Valley. The auroma of Armenian wines  is widely known beyond Armenia.

In Armenia almost every year a wine-festival is organized.

In the scope of wine and gastronomic tours, organized by the company «Bravo Armenia», tourists can degustate dishes of the Armenian cuisine, also take part in the degustation of different wines and cognacs.