Kamancha became known on social media faster than in any guidebook: the owner appears in videos himself, tastes the dishes and explains where each ingredient comes from. The restaurant is rich in national accents: live traditional music starts at 7:30 PM, a tonir is visible through the glass, and the dining room interior is decorated in motifs drawn from Armenian patterns of the 15th to 17th centuries. The menu is equally vivid: harissa — the kind people call the best in the city; slow-braised lamb is carved tableside and served with rice; several varieties of tolma (in grape leaves, summer style in peppers and zucchini, sarma in cabbage). And cold beef with clarified butter and onions — a seemingly simple dish, but one that stays with you. Pomegranate wine and apricot and mulberry tinctures go beautifully with all of this.
The AGL architecture studio turned the former Fish Club into a restaurant you want to return to for the atmosphere alone — even before you open the menu. The place was designed to evoke a lakeside cabin somewhere in Alaska: rough stone masonry, antler mounts, warm wood, dim lighting, low-hanging chandeliers. The kitchen divides into two realms: one belongs to mountains, fields and forests; the other to rivers, seas and oceans — in other words, steaks and seafood. From the menu: salmon steak, ribeye, filet mignon, pizza, kani salad. There is also an extensive wine list. For a family dinner with children — pizza and the Asian section of the menu; for an adults-only table — steak and wine. The format works equally well for both.
Sherep means ladle in Armenian. The concept is unlike anything else: it is the first restaurant in Armenia with an open kitchen running along the perimeter of the dining room, and the chefs here are anything but invisible. Guest chefs from Michelin-starred restaurants leave their signature dishes on the menu and exchange those very ladles with the house team. From the menu: beef stroganoff, nrane (a soup made with pomegranate juice, almost impossible to find elsewhere), hummus with aubergine, avelouk with matsun, Megrelian khachapuri, BBQ ribs. For dessert — Sweet Delis: a pie with raspberry cream and a fluffy meringue with a crisp crust. Lychee lemonade is a reason to visit all on its own. Breakfast from 9:30 AM, live music in the evenings, and private rooms for 6 to 20 guests are best booked ahead. For a birthday with a mixed crowd — ideal.
Ruby is a new spot on Abovyan Street. A floor-to-ceiling window takes up nearly the entire wall and floods the room with daylight — the interior is built around it. The menu is Mediterranean with an experimental edge: salmon skewers, filet mignon, manti, Greek salad with sauce — everything is here, and the combination feels deliberate rather than accidental. The cocktail list is built on fermentation: cultured dairy bases, miso, kombucha — this is about flavour, not trend. Coffee is specialty only. Ruby has already gathered a loyal crowd — exactly the kind of place that finds its audience quickly and quietly.
The Yeremyan Projects flagship on 21 Tumanyan Street opened in 2017 and has maintained its status as the place you bring visiting guests — and the one locals return to on their own. On the ground floor there is a glass-enclosed tonir, so you can watch the lavash baking. Brtuch with farmhouse cheeses, dried fruits and raisins is the signature dish, ordered at nearly every table. Dolma, hashlama, pumpkin with rice and dried fruits, ishli kyufta — the kitchen works with produce from Yeremyan Projects' own farms. The most popular dessert is millefeuille, and in 2018 the team baked a gata weighing 368.6 kg and stretching 60 meters — earning a Guinness World Record. A good fact to mention while sitting at the table with your parents.
The restaurant has been open since 2019: the first location opened on Yekmалyan Street in Yerevan, followed by outposts near Lake Sevan and in Tsakhkadzor. Every interior is filled with fresh flowers, warm light and white tablecloths. The cuisine is Armenian in concept, European in presentation: the open kitchen turns out pide and lahmacun from the oven, black rice with prawns, avelouk salad, burrata, warm halva with ice cream for dessert — and that is far from everything. The signature sturgeon shashlik draws people from across the city. Live music plays in the evenings: someone is always at the piano.
A glass of meat, a piece of wine' — the slogan describes this place precisely. Smoking Chef works with produce from Yeremyan Projects' own farm and cooks steaks in a josper oven on natural charcoal. This is not a minor detail — it is the whole point: charcoal josper delivers a crust and juiciness that a conventional grill cannot replicate. On the menu: marbled ribeye, Prime Angus striploin, filet mignon, porterhouse, T-bone. Also dry-aged meats, smoked cuts, house-made basturma and sujuk. Seafood is not forgotten either. The cocktail list is extensive, the wine selection serious. In warm weather the terrace opens. An ideal choice for a family dinner: this is a proper European steakhouse — and there are not many of those in Yerevan.
