About Lavash
Lavash takes the same Yeremyan Projects production discipline that runs Sherep and applies it to the everyday Armenian dining canon, the meal an Armenian family would order to celebrate a birthday or a return from abroad. The dining room is on Tumanyan Street in central Yerevan, one floor above street level, with a long bread-baking station visible from every table.
The lavash itself is the centrepiece, baked in a tonir (clay underground oven) on the floor below by a baker whose only job is bread. Hot rounds arrive every few minutes, blistered with the dark spots that distinguish a tonir-baked round from the supermarket flatbread the rest of the world calls lavash. There is a separate menu of breakfast preparations of the bread (with eggs, with honey and walnuts) that locals come for in the mornings.
The savoury menu is a survey of the Armenian table, khorovats (grilled meats), kufta (tender lamb meatballs in a clear broth), basturma (air-cured beef), arishta (handmade pasta with walnuts), the seven obligatory dolmas. Portions are large, sharing is expected, and the staff will help calibrate a table for four or eight without overordering.
The price point is the surprise, a generous Lavash dinner with wine pairing comes in at perhaps a quarter of what a comparable Tbilisi or Istanbul table would charge. For a celebratory group meal in Yerevan that should feel like the country rather than like an international restaurant, this is the room.
Best Occasion Fit
For a birthday dinner in Yerevan, Lavash hits the right register, celebratory, traditional, generous in scale, and quietly excellent on the cooking. The bread-baking station does the work of decoration.
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