Yasaman Yerevan's Restaurant

Yasaman sits in Kentron and works through a menu that spans grilled meats, stone-oven dishes and a full appetizer spread. Starters include aged cheese platters (6400֏), Armenian greens (1800֏), gavurma (3500֏) and thin beef pancakes with sour cream (2800֏). Salads range from pork with vegetables (3600֏) to roast beef with avocado and feta (3900֏). Dips cover hummus (2800֏), mutabal (2300֏) and a yogurt-sour cream dip with red pepper and pistachio (1900֏). The khorovats section has pork fingers chalagyaj (4700֏), mixed pork khorovats (4200֏), goat khorovats (4700֏) and crab kebab (3500֏). Mains include pork toma with cabbage (3600֏), goat toma (3800֏), a summer version of red fish (5900֏) and pork stew with potato ragout (4700֏). The stone oven turns out lahmajo wrapped in lavash (3100֏) and pideklif with gavurma, tomato and pepper (3100֏). Soups include spas with ishli kufta (3200֏), fitit (2500֏) and portulak soup (2800֏). Desserts run from hot halva with ice cream (2200֏) to pakhlava (2200֏) and hot gata (2500֏). The bar pours signature cocktails like Akhuri Flame (3300֏) and Ararat Sunset (3100֏), plus house lemonades. Average check runs around 9500 AMD, suiting groups looking for a full spread of grilled meats, dips and mains in one sitting.