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What's included / Tours in Yerevan Armenia / GASTRONOMIC TOUR: KHOR VIRAP, NORAVANK, ARENI WINERY
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Taste of Armenia!!!

Regular Gastronomic Tour will give you an opportunity to visit top places of Armenia and take part in masterclasses on cooking and tasting typical traditional dishes of the areas with gourmet guide who tells the story of the emergence of dishes so that you will drool saliva!

Regular Gastronomic Tour: Khor Virap Monastery, Winery "Hin Areni", Noravank Monastery

Starting time

Appr. duration

Price in AMD / per person

Price with Yerevan Card/AMD

09:00

10 h.

13000

11050

Mon Tue Wed Thu Fri Sat Sun

Stop 1: 10:00
Khor Virap monastery

One of the most popular sightseeings included in tours in Armenia is Khor Virap monastery-the nearest point to mount Ararat, built in 642, translated from Armenian means "deep hole". Khor Virap is one of the shrines of the Armenian Apostolic Church, a place of pilgrimage. The monastery was built on the site of the royal prison, where the Gregory Illuminator - the patron saint and the first official head of the Armenian Apostolic Church was previously imprisoned for 13 years by the Armenian king.

Stop 2: 13:00
Noravank monastery

Noravank Monastery is located among the wonderful steep red rocks on the ledge of a meandering gorge. It was founded in the 12-14 centuries on the site of two ancient churches existed earlier. The monastery built by the famous architects Siranesi and Momik and is considered to be the most famous spiritual center and sanctuary in the Vayots Dzor region. It is one of the majestic monuments of the Armenian medieval architecture. It leaves an indelible impression especially in the snowy winter days in Armenia, when the mysterious shade of red rocks is harmoniously combined with white and shiny snow, making the monastery one of the most popular sightseeings during winter tours in Armenia.

Stop 3: 14:30
Winery "Hin Areni"

Viticulture on the territory of Armenia originated many years before our era. Areni is considered to be the birthplace of Armenian winemaking. Here is located the oldest wine factory in Armenia, where around 20 grape sorts are being cultivated. The most valuable of these is the Areni grape sort, from which the famous Areni wine is made. It is produced over 300 tons per year and is sold not only in Armenia, but beyond its borders. You can visit Areni Wine factory at all seasons of the year, take part in the cognitive tour and taste delicate wines. Winter vacations in Armenia will surely become warmer due to the delicious taste of Areni wine.

Stop 4: 15:30
"Nazaryans' guesthouse" - masterclasses and traditional hearty lunch

Masterclasses:

  • Lamb barbeque in tandoor
  • Armenian cheese Lori making
  • Fruit vodka distillation

Lamb barbeque in tandoor

Let՛s feel the taste and smell of Armenian lamb barbeque hanging in tandoor together. You will see the whole process of making this unique and valuable dish. The lamb is first coated with a juicy sauce, then lowered into the tandoor, placing underneath a saucepan full of grains. After an hour you can enjoy the unique taste of meat and the pilaf melting in the mouth.

Tandoor and its use are common among many nations of the world. The underground Armenian tandoor is distinguished by its unique structure. It has been a major part of the cuisine of the Armenian people since pagan times, and the fire symbolized worship of the sun. Tandoor is used for baking bread (pita bread, bread, etc.), cooking dishes, dairy products, as well as for traditional Armenian barbecue.

Barbeque in Armenia is made from different types of meat, including lamb and kid. Hanging a lamb in a tandoor is not only an Armenian folk tradition, but also a key component of one of the church holidays. On the day of Khachverats - the feast of the Armenian Apostolic Church, a lamb or a kid was hung in a tandoor in the houses of the Armenians, putting pilaf in a pan below. Lamb barbeque is considered to be one of the most expensive and tasty dishes. Now an integral part of the Armenian tables is a juicy barbeque of lamb with a unique aroma of tandoor.

After the master class of delicious barbecue, get ready to try its unique taste, which you will surely remember for a long time.

Armenian cheese Lori making

You will become a participant of a master class of Armenian cheese making, get acquainted with the nuances that are used in the making of real homemade cheese. The milk is heated to 30-35°C, then yeast is added over about 20 minutes. During this time, the cheese is gradually separated from the water, cut just in the water, squeezed and placed under weight. After 15 minutes, you can already taste the ready home-made tender cheese. It’s really amazing!!!

It is believed in the world that cheese was first made in the Middle East. In connection with its origin, there is a tradition that cheese was accidentally discovered by an Arab tramp: he had milk in a bag for consumption in the desert. After going for several hours, he stops to quench his thirst, but saw that the milk had turned into a clear liquid containing a piece of white mass. He later realizes that this mass is edible and that the liquid is potable.

The Armenian people made cheese in ancient times. It is considered an integral part of the daily and holiday tables of Armenians. The most popular types of cheeses in Armenia are Chanakh and Lori. Both are considered salty white cheeses stored in brine. During our tour, you will get acquainted with the technology of Armenian production of Lori cheese, after which you will have the opportunity to try its unique taste.

Fruit vodka distillation

Let՛s try the taste and smell of Armenian lamb barbeque hanging in tandoor together. You will see the whole process of making this unique and valuable dish. The lamb is first coated with a juicy sauce, then lowered into the tandoor, placing underneath a saucepan full of grains. After an hour you can enjoy the unique taste of meat and the pilaf melting in the mouth.

Tandoor and its use are common among many nations of the world. The underground Armenian tandoor is distinguished by its unique structure. It has been a major part of the cuisine of the Armenian people since pagan times, and the fire symbolized worship of the sun. Tandoor is used for baking bread (pita bread, bread, etc.), cooking dishes, dairy products, as well as for traditional Armenian barbecue.

Barbeque in Armenia is made from different types of meat, including lamb and kid. Hanging a lamb in a tandoor is not only an Armenian folk tradition, but also a key component of one of the church holidays. On the day of Khachverats - the feast of the Armenian Apostolic Church, a lamb or a kid was hung in a tandoor in the houses of the Armenians, putting pilaf in a pan below. Lamb barbeque is considered to be one of the most expensive and tasty dishes. Now an integral part of the Armenian tables is a juicy barbeque of lamb with a unique aroma of tandoor.

After the master class of delicious barbecue, get ready to try its unique taste, which you will surely remember for a long time.

Lunch menu:

  • Lamb in tandoor with garnish
  • Fried green beans
  • Tomatoes and cucumber salad
  • Cheese
  • Marinated vegetables
  • Matsun
  • Greenery
  • Fruit punch
  • Wine/vodka
  • Gata
  • Fruits
  • Coffee/tea

Enjoy the excellent taste of Armenian traditional dishes and take the taste of Armenia with you!!!

15% discount valid for 1 year

Adress 2 Abovyan street

Tel +374 12 22 33 22
Www www.janarmenia.com

Open Working days
          Monday - Friday: 09:00-20:00
          Saturday - Sunday: 10:00-20:00
          Before a visit pre-call and arrange
          the tour day and time.