Restaurant menu «Gayane's»
Main courses
| Mama’s dolma in grape leaves 180/50g | One of the most famous dishes in the Armenian culinary. Tender mince beef with rice, onion and spices rolled out in grape leaves. Served with Matsun sauce. |
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| Dilijan mushrooms 140g | Oyster mushrooms fried on melted butter. |
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| Beans with eggs 200g | Fried green beans cooked on melted butter with chicken egg and verdure |
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| Zhingalov khats – present from Karabakh region 200g | Appetite thin wheat pita with savoury herbs: mountain coriander, fennel, spring onion, sorrel, spinach. Served with Matsun sauce. |
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| Lamajo 110g | Thin pita with spicy mince beef, onion and verdure. This recipe has been famous in Armenia since the end of the 7th century. |
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| Khachapuri – symbol of Georgian cuisine: | |||||||
| Adjar 375g | Hot wheat pita with Suluguni cheese and chicken egg. |
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| Imeretin 500g | Hot wheat pita with Suluguni cheese. |
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| Home pies made of dough based on Matsun: | |||||||
| Boiled potatoes and Suluguni cheese 500g |
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| Champignons and Suluguni cheese 500g |
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| Scrambled eggs: | |||||||
| Pastirma 140g |
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| Baku tomatoes and verdure 400g |
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| Granny Afiyan’s khashlama 400g | Tender, aromatic lamb on the bone stewed with tomatoes, sweet pepper, potatoes and onion. Served with or without broth. |
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| Vegetable dolma 420g | Appetite fresh vegetables: eggplant, pepper tomato stuffed with piquant beef . |
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| Traditional meat in cabbage rolls 300g | Cabbage leaves stuffed with beef |
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| Kyufta 200g | Original ball made of selected whipped beef. Served with butter and citsak (hot pepper) |
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| Tava kyufta 180g | Juicy roast kyufta made of selected whipped beef sprinkled with butter and served on pita with crispy low salt cucumbers. |
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| Ishli kyufta 250g | Tender whipped beef with Bulugur and mince beef with walnuts and herbs stuffing. Cooked per old Armenian recipe. |
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| Languet (breaded cutlet) 200/60g | Tender beef fillet roasted till golden crust served with special crispy fried potatoes. |
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| Bokhcha 170g | Basket with pita, roast beef and lamb, juicy tomatoes, sweet pepper and aromatic verdure. |
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| Ker-u-sus 250g | Translated from Armenian it means ‘eat and keep silent’. There is plenty of the name origin but the main one is ‘it’s so tasty that you want to eat it fast’. Tender veal roasted with sweet pepper. Served with green peas, crispy marinated cucumbers and fried potatoes. |
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| Tjvjik 200g | The legend says that tjvjik is a dish for peasants which was tried and appreciated by rich people. It’s beef liver roasted with golden onion on melted butter. |
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| Dilijan roast pork 300g | Juicy roast pork with potatoes and onion |
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| Trout in pita 1pc | Trout fillet baked in pita with aromatic estragon. Served with lemon. |
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| Karmrakhait trout 1 pc | Karmrakhait is a national name of the unique river trout from high mountains in Armenia. The name comes from special red spots in white frame. Tasty and healthy characteristics are created by the environment – only fresh water the Armenian nature is rich of. |
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| Achar pilaf 200g | Aromatic Armenian achar pilaf with fried champignons and onion cooked on melted butter. |
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| Arisa 300g | Armenian wheat risotto with tender chicken and butter. |
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| Chutik 1 pc | Chicken Tabaka |
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| Ershta 200/40/25g | It ‘s one of the popular Armenian dishes: homemade noodles fried on melted butter served with onion and matsun & garlic sauce. |
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