Yerevan Tavern

Yerevan Tavern runs a full Armenian menu split into cold appetizers, salads, soups, hot dishes and khorovats. Cold starters include khavurma (6500֏), a house meat assortment (7500֏) and a village cheese platter (2800֏). Soups cover kharcho (1800֏), ariса (1800֏) and red bean soup (1500֏). Hot dishes range from khapama (20000֏) and khurjin (8100֏) to lamb shoulder with tarragon (23000֏ per kg) and veal khashlama (4500֏). The khorovats section lists lamb rib, pork rib, pork neck and pork loin skewers, mostly 3900–4500֏, plus a tandoor-cooked veal shashlik (30600֏) and lamb shoulder khorovu (15500֏ per kg). Fish options include steamed Jermuk trout (6800֏), salmon shashlik (8600֏) and sterlet shashlik (18000֏ per kg). Desserts stay Armenian too: tandoor gata (2500֏), Gavar pahlava (1400֏) and a 'Guinness record' gata (2100֏). The drinks list is where the venue goes deep — Armenian brandies from Akhtamar to a 50-year-old Erebuni, whiskies, tequilas, and an Armenian wine section built around Karas, Voskeni, Tariri and Ijevan labels, alongside French and Italian reds and Champagne. Homemade compotes, lemonades and fresh juices round out the non-alcoholic side. With an average check around 9500 AMD, it suits groups wanting a khorovats spread with wine, as well as smaller parties after a single hot dish and a glass of Areni.

Things to note: Prices span widely: pork rib khorovats runs ~4200֏ while premium spirits and Champagne reach six figures.