Expect a few shots of homemade vodka to toast family, friendship, and a happy future.
No language skills needed, except the universal language of food.
A table setting at Tsaghkunk Restaurant.
Photos: Jessica Jungbauer
Below, we spotlight the female forces at the forefront of redefining what Armenian cuisine means today.
Its here that chef Arevik Martirosyan creates delicate dishes deeply rooted in tradition while reinventing them.
The menu consists of traditional recipes that I interpret in my own way, but also classic Armenian dishes.
A table setting at Tsaghkunk Restaurant.
How does the Yerevan-trained chef find the balance between tradition and modernity?
I treat it with care.
I add modern touches, but I use only local products.
Photo: Jessica Jungbauer
Here, Varda Avetisyan is the owner of acclaimed restaurants such asKchuchandTava.
For me, Dilijan is the most diverse city in Armenia.
We cook it with a little twist, a little more spiced and toasted in the brick oven.
Photo: Jessica Jungbauer
But not just because its a current trend in gastronomy, she explains.
Its also the site of Yerevans biggest event of the year, the Yerevan Wine Days, take place.
When we opened, we had only about 10 drinkable Armenian wines.
Photo: Jessica Jungbauer
Now we have over 600, says Mariam Saghatelyan, one of In Vinos co-owners.
Nobody drank wine, only vodka.
Now theres a steady kind of movement, its growing little by little.
Photo: Jessica Jungbauer
Originally born in California to Armenian parents, she now cant imagine living anywhere else.
Just recently, In Vino opened its newest project,6100, this time on the outskirts of Yerevan.
While Armenia is primarily known for just two types of cheeseLori and ChanakhShaqaryan-Mikayelyan wanted to do something different.
Photo: Jessica Jungbauer
But shes not afraid of failure: It’s all part of the process.
Failure happens more often than a good result, but we know that we must never stop.
The whole family is involved, obtaining the milk from their relatives cows in the mountains.
Photo: Jessica Jungbauer
Their visitors are mostly travelers interested in food and wine.
We always joke that we wanted to escape the cityand now the city is coming to us.
Photo: Jessica Jungbauer
Photo: Jessica Jungbauer
Photo: Jessica Jungbauer
Photo: Jessica Jungbauer
Photo: Jessica Jungbauer
