A long, narrow modern Armenian restaurant on Tumanyan Street, named for the thin Armenian flatbread that is itself UNESCO-listed cultural heritage. The bread is baked in a tonir (clay oven) at the entrance and arrives at the table warm. The menu covers the classic Armenian range — khorovats (grilled meats), trout from Lake Sevan, dolma, ghapama — with a modern, lighter touch.
Booking essential at weekends. Service is fast and the price point is middle-bracket. A good place to introduce someone to Armenian food without ceremony.