The Most Expensive Restaurants in Yerevan

The newest opening on this list. An Asian restaurant with French influences, where the menu doesn’t recognize boundaries between cuisines: truffle, duck leg on wasabi purée, Rossini-style filet mignon with eel and foie gras, and for dessert — passion fruit tiramisu. Main courses here range from 4,000 to 20,000 drams, with the exception of the Peking duck, which costs 28,000. The presentation is clearly designed for the camera, but the interior is impressive too: the terrace is immersed in greenery, sculptural light fixtures are shaped like waves, and to observe the Japanese tanabata tradition, a special tree has been planted — don’t forget to tie a strip of paper with a wish to it after dinner.

The restaurant where, for many people, the conversation about high-end Armenian cuisine begins — and one of the few places where the word «expensive» feels justified at every stage, from breakfast to the main course and dessert. The story began in 2003 in Beirut, where Aline Kamakian opened the first project entirely dedicated to the recipes of the Armenian diaspora: those who fled the Ottoman Empire in the early 20th century preserved their grandmothers’ cuisine in exile. Since then, Mayrig locations have opened in Dubai, Riyadh, the Maldives, and Cairo — and in 2018, the project returned, in a sense, home, to Yerevan. Here, lamb shank with white beans costs 16,000 drams, veal ribs with demi-glace sauce 26,000, while wild boar loin with potatoes and grilled vegetables can cost up to 37,000 — a rarity for an Armenian menu. Among the cold starters, the signature assortment of three types of kufteh and eggplant rolls with matsoni and almonds stand out.

The first project in Armenia by Russia’s AVA Team. The Italian restaurant from the famous trio of Anton Pinsky, Artem Losev, and Vitaly Istomin has already conquered the culinary scenes of Moscow, Dubai, and Sochi, and in 2026 it made its way to Armenia as well. Yerevan’s Loona is located in the historic center of the city, in a green park area above the water, with marble, stone, and oak used throughout the interior. The name comes from the signature Loona wood-fired oven, around which the entire kitchen is built. The menu includes lamb rack (14,500), filet mignon with tonnato sauce (12,000), and truffle tagliolini (6,300).

Renommée offers only tasting menus. The chef builds each dinner as a journey through Armenian nature: for example, oxtail with truffle and celery, quail with Jerusalem artichoke, and sturgeon with local greens. The eight-course set costs 45,000 drams (69,000 with wine pairing), while those looking for something more serious can opt for the eleven-course version at 60,000 (90,000 with wine pairing). The dishes change from season to season, so it’s an interesting place to return to — especially if you want to see what the chef comes up with this time.

The restaurant is part of Yeremyan Projects and is located on the ninth floor of the Karen Demirchyan complex. The dress code is quite justified here: from 19:00 to 23:00, a live jazz orchestra led by Maestro Yerznkyan performs hits from the ’60s and ’70s, after which the atmosphere shifts into a club format with invited DJs. The restaurant periodically hosts themed evenings — sometimes even with a full theatrical production dedicated to a particular artist or era. The menu maintains the same high standard: black Beluga caviar with Borodinsky bread for 78,000 drams, octopus in chorizo cream for 33,000, and tuna and crab tartare for 10,700. Before each dish is served, you’ll be given a detailed explanation of exactly what you’re about to try, what it consists of, and how best to experience the flavor the chef intended.

The restaurant opened this summer on Aram Street and has already made a statement with its prices: beef shank on the bone — 33,000 drams, lamb with noodles — 28,000, lamb shoulder — 21,000. Armenian classics are reinterpreted here: tolma is served on thin lavash with pomegranate and goat cheese, while lamb comes with saffron risotto. It’s one of those rare cases where national cuisine is priced according to the standards of European fine dining. At the same time, Zula clearly isn’t trying to turn Armenian food into a museum exhibit: familiar ingredients and flavors look contemporary here while remaining recognizable.

An Italian restaurant on Pushkin Street with an elegant atmosphere and a corresponding level of prices: dinner for two with starters, main courses, and wine can easily reach 60,000 drams. The menu includes ravioli with ricotta, black truffle, and champignons; tortellini with king crab and bisque sauce; and risotto with octopus and shrimp. Among the main courses, highlights include ribeye steak and grilled octopus with baby potatoes and smoked pepper sauce. Dorado crudo costs 17,800 drams, and black caviar can be added to any starter for 4,000.

A restaurant with a collection of antique tableware, where it’s worth paying attention not only to the dish but also to the presentation: the antique plates were collected for the establishment over many years and remain part of its identity. The interior matches: elegant furniture, a piano, vintage records on vinyl, and an overall atmosphere of intimate aristocracy. There are also separate rooms, so larger groups can settle in comfortably.

From 12:00 until the last guest, they prepare filet mignon (13,500), Angus ribeye (30,700), chef’s veal (52,300), and fried pork tenderloin (9,300). But the real top dish on the menu is the wine-braised beef for 130,000 drams, served with an antique silver spoon in keeping with the overall atmosphere of the place. For dessert, try Armenian gata with dried apricots and thyme (13,500) or homemade halva with almond flour (3,700).

Part of The Dvin hotel complex — the creation of Artak Tovmasyan, who built the entire hotel concept around his own philosophy, the Seven Circles of Being, and in less than 10 years collected 20 international awards, including the title of «Armenia’s Leading Hotel 2025» from the World Travel Awards. The Stage operates in a show format: acrobats and musicians perform around the central stage, there is a dress code at the entrance, and even the seasonality is almost theatrical — the restaurant operates from May through October. The menu is no less refined than the performance: filet mignon with buckwheat purée, miso, and Parmesan (19,000), ribeye with miso butter and grilled vegetables (26,000). The real luxury is hidden in the bar menu: a bottle of collectible premium cognac costs 1,500,000 drams, while the themed The Show Must Go On set with three bottles of Hennessy XO costs 900,000.

Dinner here is more of an excuse to stay for the show: acrobats, costumed performances, live saxophone — all accompanied by changing scenery several times throughout the evening. After the program, the hall turns into a dance floor with a DJ. The cuisine itself includes tartares, cheese plates, rolls, steaks. Main courses average 5,000–10,000 drams, but a 450 g Angus ribeye costs 25,000, while grilled octopus is 15,800. Group sets — meat and seafood — for 4–5 people cost 64,000 and 69,000 respectively.

If you want to get away from the noise, you can head to the terrace and take a hookah with you. An entrance fee is charged separately when booking a table: 8,000 drams per person on weekdays and 10,000 on Fridays and Saturdays. The show starts at 21:30, so it’s better to arrive early — and you won’t be allowed inside in sportswear, shorts, or sandals.