National cuisine is a component of national culture, which preserves not only the history of the people, but also its spirit, spirit and character.
Armenian culinary traditions start from the depth of history. It is known that Armenians have had an idea of baking and baking 2500 years ago. Armenian bread, Lavash, 2014 included in the UNESCO World Heritage List.
The traditions of preparing many Armenian dishes remain unchanged. The tradition is manifested in the technology of cooking, and in the use of antique kitchen utensils and in the assortment of foodstuffs. Cake utensils, as well as a special cooker, are used for cooking food. Tonir is a conical cylindrical, made of fireproof clay and dug in the soil. It is used not only for baking lavash and other types of bread, but also for making soups, for the smoked fish and bird.
Armenian cuisine is rich in different ingredients and dishes with sophisticated taste gamma. This is due to the fact that the products used in Armenian cuisine grow on the territory of the Armenian Highland and Ararat valley.
The main dishes of Armenian cuisine are meat prepared in different ways. The abundance of meat on the Armenian table is the result of the fact that in modern Armenia the cattle breeding has long been developed. The list includes sheep, beef, veal, pork, and poultry.Բ
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