Caucasus Tavern

Caucasus Tavern sits on Hanrapetutyan Street in Kentron and runs a menu that splits fairly evenly between Armenian and Georgian cooking. On the Armenian side: toma edjmiatsinskaya (2750֏), garni yarakh (2900֏), aricta with turkey (2450֏), and a full khorovats and kebab list — mixed lamb khorovats (4600֏), mixed pork khorovats (4000֏), lamb kebab (2000֏), and ikibir from lamb or pork. Georgian dishes include khinkali with cheese (2000֏), ajarian khachapuri in two versions (1850-1950֏), achma (1350֏), tsarskaya khachapuri (3000֏), and heavier options like Kakhetian sep (21000֏) or village-style pork (18700֏). Trout comes several ways — adjarian, boiled, with sorrel and corn, or with cheese and mushrooms, from 5000-11000֏. Soups run from mtsuni soup (900֏) to bozbash (1900֏) and kharcho (1550֏). There are set lunches at 2000֏ each and combo sets from 5500-19000֏ for groups. The wine list covers Armenian Areni, pomegranate wines, and Georgian Mukuzani and Khvanchkara, alongside Ararat cognac in several ages. Desserts include gata, halva, and a lemon pie. With an average check around 4500֏, it suits travelers wanting to compare Armenian and Georgian cooking in one sitting, groups ordering combo sets, and anyone after a grill-and-wine dinner in central Yerevan.