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TRADITIONAL
CUISINE
OF ARMENIA
ԼԱՎԱՇ
LAVASH
PADARIA
BAKERY
TRADITIONAL CHEESE BREAD WITH EGG 7,5
KHACHAPURI BOAT
Traditional Caucasian stuffed cheese bread with egg yolk and
butter
CHEESE PASTRY 7
KHACHAPURI
Typical cheese bread
LAVASH 2,5
This bread leaf is typical of Armenia, it`s just bread made from
wheat flour, without yeast, which allows producing very thin bread
like “tortilla”, but larger. The leaves of Lavash become dry in a
short time and can be stored for several months.
To consume them, just splash them with water, wrap in a cloth,
and in half an hour Lavash is ready to be used in various ways.
It can be heated to go on with meals or stuffed with some
vegetables, cheese or other things – just follow your imagination.
MATNAKÁSH 2
Fermented traditional Armenian bread, similar to Naan. The word
Matnakash means “pull with your finger”, referring to the way
this bread is made. It can be oval or round, with cross-stitch. Its
specific golden crust is obtained by covering its surface with
sugary tea essence before putting it to the oven.
HOMEMADE BREAD BASKET 2,5
PADARIA | PÃO
KHACHAPURI BOAT
TRADITIONAL CHEESE BREAD AND AGG 7,50
Traditional Caucasian pastry in the form of a boat, stuffed
with cheese; egg yolk and butter are put in the middle at
the end of baking.
The word “Katchapuri” can be literally translated as “Bread
with cheese”, this pastry is to be eaten by hand
KHACHAPURI
CHEESE PASTRY 7
a PETISCAR
APPETIZERS
SOUPS AND SALADS
CHEF SURPRISE TRIO 3
Couvert
CHICKEN SOUP 3,5
CELERY SOUP 3
COLD SALAD CHOBAN 6,5
Tomato, cucumber, peppers, onions, aromatic herbs and
sunflower oil
BULGUR SALAD TABULÉ 6
Bulgur salad with chopped tomatoes, parsley and lettuce
leaves
BEET SALAD WITH
HOMEMADE CHEESE 7,5
Sugar beet smoked on firewood, lettuce, homemade
cheese and aromatic herbs
GRILLED VEGETABLE SALAD
HAMEST TATÝ 7,5
Vegetables grilled on coal (eggplants, tomatoes, green
peppers), then fried in butter ghee with onions and
coriander
*Salad can be eaten cold or hot
PETISCOS | SALADAS
CHOBAN
COLD SALAD
6,5
Simple salad made of tomatoes, cucumbers, peppers,
onions, aromatic herbs and sunflower oil.
Choban is a shepard that spends days on the mountain
pastures, cooking his own food, sleeping on foot, caring for
his flock and eating simple but healthy food. On a Choban
salad it´s possible to find both
ՉՈԲԱՆ
CHOBAN
TABULÉ
BULGUR SALAD
6
This salad is very popular in the Сaucasian part
and in the Middle East. Tabulé is made of smashed
wheat (Bulgur) with fresh tomatoes, parsley and
chives, it´s served on lettuce leafs
PETISCOS | SALADAS
BEET SALAD WITH
HOMEMADE CHEESE 7,5
Salad is made of beet roasted on firewood,
lettuce, homemade cheese and aromatic herbs
HAMEST TATÝ
GRILLED VEGETABLE SALAD
7,5
Vegetables are grilled on coal (eggplant, tomatoes,
peppers), then fried in butter ghee with onions and
coriander
Salad can be eaten cold or hot
EGGPLANT CAVIAR
Grilled eggplant and peppers, smashed
6,5
and mixed with spices and aromatic
herbs
PETISCOS
APPETIZERS
TAPAS & STARTERS
TRADITIONAL SAUSAGES BOARD 15/ 9,5
Duck breast flakes, calf’s tongue, basturma, sudjuk
HOMEMADE CHEESE BOARD 9,5
MEAT BOARD KAURMÁ 8,5
Veal slices preserved in butter ghee accompanied with crispy
pickled cauliflowere
EGGPLANT CAVIAR 6,5
Eggplants and peppers grilled on coal, crushed and mixed
with spices
TURKEY IN WALNUT SAUCE SATSIVI 7
Pieces of turkey stewed at low temperature in the walnut
sauce with garlic and spices
STUFFED VINE LEAVES WITH VEAL
DOLMÁ 9,5
Minced meat with rice, onions, vegetables and spices,
wrapped in vine leaves with matsun sauce and garlic
LAMB WITH AROMATIC HERBS CHACAPULI
7,5
Pieces of lamb prepared at low temperature with white wine,
herbs and garlic
LAMB GIBLETS STEW TJVJIK 6,5
Liver, heart and lungs of lamb stewed with onions and
tomato sauce
CAUCASIAN DUMPLINGS KHINKALI 6
Dumpling made of twisted knobs of dough, stuffed with meat
and spices (3 UND)
*unidade - 2 euros
PETISCOS | TAPAS ENTRADAS
TRADITIONAL SAUSAGES
BOARD 15 9,5
SUDJUK
BASTURMA
Basturma and sudjuk are traditional meat sausage starters that are usually served at
the beginning of Armenian meals
What is the difference between them?
Sujuk is a hard dry type of sausages made with minced meat and a bit of lard and
spices.
Basturma is a dry fillet mignon wrapped in spices. It´s a type of ham, but is made
of beef loin. As is the case of ham, the meat for Basturma is not exposed to any
thermic treatment and this helps preserve all vitamins and minerals that disappear
during normal cooking. Meat is cut into very thin slices not more than 2mm thick.
HOMEMADE CHEESE
BOARD 9,5
Cheese ripened in grapes of vine, wine
cheese - cheese is kept for 5 days in
wine, cheese with smoked peppers, spicy
cheese with Armenian aromatic herbs
PETISCOS | TAPAS ENTRADAS
KAURMÁ
MEAT BOARD
8,50
Kaurma is a kind of typically Armenian meat preserve.
Caucasians bake the most delicate parts of the meat
and then put the meat into Ghee butter. The meat is then
buried in fresh soil in clay pots, so it stays fresh for a
period of about 6 months. It is a millenary tradition that
still finds its use very often today. For you we prepare fresh
Kaurma served with purple onions and crushed cauliflower
pickles.
DOLMÁ
STUFFED VINE LEAVES WITH VEAL
9,50
Dolma is one of the greatest gastronomic symbols of Armenia.
This traditional dish that goes back to antiquity has chopped calf
or lamb with rice as stuffing. Wrapped in bundles on vine leaves, it
is served with matsoun and garlic, but even without any delights,
the grape leaves confer softness to the meat with their acidity and
provide an unpredictable flavor. The vine leaves are strong, which
allows them to withstand high temperatures without problems of
undoing during the cooking. Here you can taste the best dolmá of
veal, prepared with kind feelings and love from the best ingredients
PETISCOS | TAPAS ENTRADAS
SATSIVI
TURKEY IN WALNUT SAUCE 7
Pieces of turkey in walnut sauce with garlic
and spices from the Caucasus are cooked
at low temperature. There are dozens of
sauces used to make this dish. Here we use
the most traditional one
ՍԱՑԻՎԻ
SATSIVI
CHACAPULI
BORREGO COM ERVAS AROMÁTICAS 7,5
Chackapuli - is lamb stewed in aromatic herbs of the
mountains. It is a true symbol of spring for Caucasians.
It begins to be prepared as soon as fresh aromatic herbs
appear on meadows and plum trees start producing an
essential ingredient for this divine repast – green plums
tkemali. It is traditional Easter food that is prepared on fire in
large cauldrons so that the dish gets that special taste. A true
spring song!
PETISCOS | TAPAS ENTRADAS
TJVJIK
LAMB GIBLETS STEW
6,5
Originally, tjvjik was made by frying pieces of beef liver with large amounts
of onions that have been seasoned only with salt and pepper. Today, the dish
is made with additional ingredients that include tomatoes (grated or pureed),
a variety of vegetables, various fresh herbs, as well as other offal such as
hearts, lungs and kidneys
ՏԺՎԺԻԿ
KHINKALI
CAUCASIAN DUMPLINGS
6
Khinkali is a caucasian dumpling. Varieties of khinkali spread from
there across different parts of the Caucasus. The fillings of khinkali
vary with the area. The original recipe, the so-called khevsuruli,
consisted of only minced meat, onions, chili pepper and salt
Khinkali is eaten plain or with ground black pepper. The meat filling is
uncooked when khinkali is assembled, so when it is cooked, the juices
of the meat are trapped inside the dumpling. Khinkali is typically
consumed first by sucking the juices while taking the first bite, in
order to prevent the dumpling from bursting. The top, where the
pleats meet, is tough, and is not supposed to be eaten, but discarded
to the plate so that those eating can count how many they have
consumed.
There is a widespread etiquette in Caucasus to use only one’s bare
hands while consuming these dumplings; the using of utensils,
like a fork, is considered impoliteThere is a widespread etiquette
in Caucasus to use only one’s bare hands while consuming these
dumplings; the using of utensils, like a fork, is considered impolite
TROUT
Roasted trout with Armenian
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aromatic herbs
a COMER
STEWED
& STUFFED
STURGEON STEW KCHUCH 19
Rich soup of two kinds of fish with peppers, potatoes and
carrots, served in a clay pot with toasts
LAMB STEW CHANÁKH 18
Lamb stewed in white wine with onions, eggplants, peppers,
potatoes, tomatoes, garlic and aromatic herbs from Armenia
CALF STEW KHASLAMA 18
Calf stewed in its own juices with potatoes, peppers,
tomatoes, onions, parsley and coriander
CHICKPEAS SOUP PUTUKH 16
Lamb stew with chickpeas, potatoes, onions and tomatoes
served in a clay pot, topped with bread crust
STUFFED VINE LEAVES WITH VEAL
DOLMÁ 16
Minced meat with rice, onions, vegetables and spices,
wrapped in vine leaves with matsun sauce and garlic
GRILLED OR ROASTED TROUT 14
Trout roasted in Armenian aromatic herbs or grilled on coal
ENSOPADOS ESTUFADOS
PUTUK
CHICKPEAS STEW 16
This is soup that occupies a special place in
the Armenian gastronomy. It is only cooked on
special occasions for a large group of family and
friends. Putuk carries lamb’s loin, grain, bulgur
and juicy vegetables. All this is served in a small
clay pot topped with flat bread.
CHANÁKH
LAMB STEW 18
Borrego stuffed with onions, eggplants, peppers, potatoes,
tomatoes, garlic, wine and Armenian aromatic herbs
It is nutritious “male soup”. The main ingredient of the
Chanakh is tender lamb meat that is slowly stewed with
vegetables in a clay casserole until you get thick and rich
soup. Chanakh surprises with its aroma, and satisfies
hunger by joining in the same dish starters, soup and main
course.
ENSOPADOS ESTUFADOS
KCHUCH
STURGEON STEW 19
Rich soup of two kinds of fish (sturgeon and trout) with peppers,
potatoes and carrots, served in a clay pot with toast
KHASLAMA
CALF STEW 18
Khashlama is a favorite for Armenian food lovers who enjoy natural,
plain flavors. It is a generic name for any dish of boiled meat. The
word Khashlama comes from the Armenian word “khashel” which
means “to boil” in English. In its basic version, it is boiled beef (lamb
or mutton) with salt end herbs.
The ingredients and the recipe of the dish may seem rather simple,
but the all these is just not enough. For tasty Khashlama you need to
know some peculiar secrets of cooking this dish which will make that
dish extremely delicious.
Each Armenian family has its own favorite version.
Kashlama is appropriate for serving at glad occasions like wedding.
For this occasions, tomato and peppers are added to make it more
lively and colorful.
ESPETADAS
KHOROVATS (SHASHLIK)
MEAT SKEWERS
One of the central places of Armenian gastronomy is occupied by
meat and the central place among the meat dishes belongs to the
Khorovats, also known as Shashlik. It is with great respect that we
treat the old traditions and try to maintain the same technology in
the preparation that was used fifteen hundred years ago. From the
earliest times, shashlik is done, without exception, on open fire. In
Armenia we can find more than twenty varieties of this dish, each
of which has a special marinade. During the preparation the meat
is impregnated with aromas of wood, acquiring a wonderful taste
and smells.
SKEWERS
GRILLED ON COAL
SKEWERS KHOROVATS
CALF 17
LAMB 16
LAMB CHOPS 19
PORK 13
PORK RIBS 13
STURGEON 21
TROUT 14
SKEWERS MINCED MEET KHABAB
CALF 15
LAMB 15
CHICKEN 12
* All skewers go with garniture of potato or salad
GRILLED VEGETABLES
SKEWERS POTATO «ARARATE» 3,5
TOMATOES, EGGPLANTS, PEPPERS 9,5
MUSHROOMS SKEWERS 4
*nao inclui guarnição
EXTRA GARNITURES
COLD SALAD
ADJAR
3,5
ESPETADAS
KHABAB
MINCED BEEF KHABABS
Kebab (or Lylah-kebab) is the common name for grilled meat
dishes very typical of the Middle East and Central Asia region. The
very word “kebab” in Persian means “grilled meat”. So it can be
considered as the oldest dish in the world. Lyulya-kebab is basically
MADE OF minced meat with the addition of onions baked in
charcoal. Its peculiarity lies in kneading the meat over a long period
of time, to give the meat a special shape so that it does not dissolve
and remains firm on the spit. It is traditionally served with spices.
GRILLED VEGETABLES
ECLER
This French dessert has long been “naturalized” in Armenia and is
5
one of the frequent attendances in any celebration.
Sweetened sugar balls, known as choux, stuffed with cream to the
taste of the Chef
SOBREMESAS
DESSERT
ECLER 5
Sweet choux stuffed with cream to the Chef’s taste
MOSCATEL ROXO 8.5
GATA 5
Puff pastry cake with butter and flour
MADEIRA BUAL 7.5
HONEY CAKE 5
Layered pastry cake with sour cream and honey
GRAHAMS 20 ANOS TAWNY PORTO 10.5
MERINGUE PIE 5
Meringue pie with cream to the Chef’s taste
MADEIRA SERCIAL 5
PAKHLAVA PASTRY 6
Walnut pastry with cinnamon and cloves on filo pastry soaked in
syrup
VALLADO LBV PORTO 8.5
FRUIT 4
Season fruit
QUINTA DA LAGOALVA LATE HARVEST 2015 10
HOMEMADE ICE CREAM 3
Homemade ice cream ball with flavors of choice
TRILOGY OF ICE CREAM 7,5
Homemade ice cream balls with flavors to the Chef’s taste
ERVIDEIRA COLHEITA TARDIA DOC 2017 7
HOMEMADE JAMS 1
SMALL BOTTLE 5
MEDIUM BOTTLE 7,5
SOBREMESAS
HONEY CAKE
Layered pastry cake with sour cream and
5
honey
GATA
Gata is a typical Caucasian dessert. They are puff pastry
5
dumplings with sugar filling. It is a party dish, whose quality
of preparation demonstrates the talent of an Armenian
woman. In the old days, during great festivities, women
competed with one another in the art of preparing Gata,
which occupied a prominent place at the table.
SOBREMESAS
PAKHLAVA
Walnut pastry with cinnamon and cloves on filo pastry soaked in syrup
6
TRILOGY OF ICE CREAM
Homemade ice cream balls with flavors to the Chef’s taste
7,5
SOBREMESAS
MERINGUE PIE
Meringue pie with cream to the Chef’s
5
taste
COZINHA TRADICIONAL
DA ARMENIA
Avenida Conde Valbom, 70
1050-099, LISBOA
