Dolma

Dolma takes its name from the dish it built its menu around. The kitchen offers several versions of the classic: dolma in grape leaves (2600֏), cabbage roll dolma (2800֏), a summer dolma (3200֏), and a mixed plate — dolma assorti — for 12000֏, which combines different fillings on one plate. For those wanting something outside the dolma family, there's trout (5000֏) as the other main course option. The average check runs around 6500 AMD, placing it in the mid-range bracket for Yerevan dining. This suits travelers and locals who want to taste dolma in more than one form without working through a sprawling generalist Armenian menu — the focus stays narrow and specific to this one dish and its variations. With a 4.3 rating across 154 reviews, it holds a solid reputation among diners who've made the trip to Davtashen specifically for it. The pricing and plate structure suggest a sit-down meal rather than a quick bite: the dolma assorti reads as a sharing-format order for two or more people, while the single-style dolmas work as individual mains. Anyone curious about how many ways dolma can be prepared — wrapped in grape leaves, rolled in cabbage, or done as a lighter summer version — finds a direct answer on this one menu, with trout offered alongside for variety.