About Sherep
Sherep is the flagship of Yeremyan Projects, the hospitality group that has reshaped contemporary Armenian dining over the last decade. The dining room sits on Amiryan Street, a five-minute walk from Republic Square, and is built around a long open kitchen — the largest in Yerevan — that lets diners watch the work in progress: the lavash oven on the left, the dolma station in the middle, the grill at the back.
The menu is contemporary Armenian — meaning the same ingredients an Armenian grandmother would recognise, treated with the technical discipline of a serious restaurant kitchen. Khorovats (Armenian skewer-grilled meat) cooked over vine cuttings rather than charcoal. Dolma in fifteen variations, from the standard grape-leaf to the rare lent dolma made only during fasting. Lavash baked in front of you, hot, blistered, served with strained yoghurt and matzoon.
The strongest stretch of the menu is the seasonal Armenian dishes that visitors rarely encounter — herichá (a slow-cooked wheat-and-meat porridge from western Armenia), gata (sweet bread served with strained Armenian honey), and the various pilafs from the regional cuisines (Vanetsi, Karabakh, Cilician). Visiting Michelin-starred chefs run residencies through the year and contribute dishes that stay on the menu after they leave.
The wine programme is one of the strongest in the Caucasus, with depth on Armenian indigenous varieties (Areni, Voskehat, Khndoghni) and the kind of by-the-glass options that let a guest taste through three regions in one dinner. For a serious client dinner in Yerevan, Sherep is the room where Armenia's modern dining identity lives most clearly.
Best Occasion Fit
For impressing clients in Yerevan, Sherep is the table — culturally specific enough to be memorable, technically excellent enough to justify the trip, and visually impressive enough that the open kitchen becomes part of the conversation.
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