Sherep Restaurant

Sherep sits on Amiryan Street in Kentron, spread over two floors decorated with ladles — a nod to the restaurant's name, sherep, which means ladle in Armenian. At New Year the ladles get stacked into a Christmas tree in the dining room. The menu spans an international register: eggs and omelets for breakfast (900–2300 AMD), a burrata salad (4900 AMD), fresco salad (3600 AMD) and Caesar with salmon (5200 AMD). Cold starters run from a village cheese plate (2900 AMD) to a fish assortment (9500 AMD). Grilled meat covers pork loin, pork ribs, beef fillet and lamb rack shashlik (4200–8100 AMD), plus whole-kilo cuts of veal shank or lamb shoulder (18000–25000 AMD) and steaks from mechete to prime ribeye (5500–24000 AMD). Pasta and risotto include carbonara (3300 AMD), seafood risotto (6800 AMD) and penne with chicken (3200 AMD). Fish options run to stellate sturgeon shashlik and salmon steak in soy or Roquefort sauce (8800–9800 AMD). Khinkali (1800–2100 AMD for four) and pelmeni round out the dumpling section, and tolma in grape leaves appears alongside these international dishes. The wine list is long: Armenian labels like Tariri and Voskeni sit next to Italian, French, Spanish, Chilean and New Zealand bottles, with wine by the glass from 2500–7000 AMD. Cocktails such as Sherep, Burning Rose and Ticket to Heaven run 3500–6000 AMD, and there's coffee, tea, fresh juice and desserts like Shokoholik or the signature Sherep (2400–4700 AMD). With an average check around 9500 AMD, it suits groups wanting a sit-down meal with wine, travelers after a mix of Armenian and European plates, and anyone drawn to steak-and-wine evenings.