The high-end Armenian restaurant in Yerevan, in a converted 19th-century townhouse on Pushkin Street. The menu is built around the regional repertoire — dolma in vine and cabbage leaves, fall-off-the-bone lamb, the wheat-and-meat soup khash, ghapama (pumpkin baked with rice and dried fruit) — done with care, good ingredients, and a slight elevation of presentation that does not get in the way of the food.
The wine list is the best in the city for Armenian wines. Two leafy garden rooms; book ahead in summer. Expensive by Yerevan standards but still reasonable for visitors from western Europe.