Gastro Pack 4 N 5*

Yerevan Gastro 4 nights Bed & breakfast

About this tour

These 4 days you will find a rich gastronomic program in the most ancient country, which is known for its rich history of winemaking and various traditional dishes. Armenia is a paradise for lovers of culinary delights. A gastronomic tour will help you get acquainted with the traditions and secrets of local cuisine, as well as enjoy the incredible beauty of nature and mountain peaks.

What is included

Handling Services - Meet & Greet at The Airport
Dining & Degustation - Testing of vodka, wine
Master-Class - Master Class of Sweet Sujukh
Master-Class - Master-Class of Ghapama
Master-Class - Master-Class of Kufta
Master-Class - Master-Class of Barbeque in Tandoor
Master-Class - Master-Class of Lavash Baking
Master-Class - Master Class of cheese
Master-Class - Master-Class of Tatar-boraki
Master-Class - Master-Class of Seafood
Master-Class - Master-Class of tzhvzhik
Master-Class - Master-Class Pilaf with spelt
Gyumri City Tour
Gyumri Gastro Tour
Gourmet Dourme
Etchmiadzin Gastro-Tour
Mikayelyan Family Farm
Oshakan Hatsekats
Lavash baking
Sevan Gastro Tour
Arrival transfer
Departure transfer
Additional services
  • Master-Class of Dolma
  • Yerevan City Tour

Tour schedule

online confirmation
on request

Tour program

Meeting at the airport. Transfer to the hotel. * optional: Yerevan City tour 50 $

Included in price
  • Meet & Greet at The Airport
Optional services
  • Yerevan City Tour


Gyumri City Tour

Shirak region, located at a distance of 120 km from Yerevan.

The second largest (after Yerevan) city stands almost on the Turkish border. Ancient Gyumri is famous for its history - once it was a prosperous and crowded trading city, which could become an adornment of any tour in Armenia, but the natural element left an indelible mark. The 1988 earthquake destroyed most of Gyumri, so not much is left of hoary antiquity. The city is still healing, but there are a lot of things to see!

We will walk through the old city, learn about the life and traditions of citizens not only from city stories, but also from many jokes and funny stories. Gyumri has always been considered the center of Armenian humor, there are even monuments to writers and jokers living here, including actor Frunze Mkrtchyan. In addition, the first woman-cosmonaut Valentina Tereshkova began her labor activity here.

But the main highlight is about a thousand beautiful houses built in the second half of the XIX century and the beginning of the XX century. These buildings are the best in Armenia, they are built from black and red tuff stone.

One of the main historical and architectural values ​​of Gyumri is considered to be the "Black Fortress" or, as they call in Gyumri, "Sev Gul". For many, this is a symbol of the second capital of Armenia, and here on every corner you can see books, brochures, postcards and souvenirs with the image of the fortress. We will also look at the hairdresser, which completely preserved the surroundings of the 1940s. And will visit the only museum in the region dedicated to women in art - the art gallery of the Aslamazian sisters.

It is impossible to list all the attractions, that will decorate your trip to this amazing city. He is just waiting for you to discover all his beauty and color.

10-11 hours

Gyumri Gastro Tour

We invite you to cook traditional Armenian dishes in the unique atmosphere of a cozy restaurant in Gyumri. 

Tatar Boraki

Throughout Armenia, this dish is called Tatars Boraki, and only in Gyumri - Tatars Borani. It is believed that in Gyumri it is cooked especially delicious. In general, “boraki” is meat in dough boats with open sides, and the word Tatari means fast-cooking, whipped up. According to the researchers, the word came from the name of the tribe of the Tatars, who did not like to cook for a long time and put a salted piece of meat under the saddle. After a few hours of racing, the meat became soft and ready to eat. And if it’s a long time to cook boraki, then the Boraki Tatars are very simple and fast. So, the dish is thin slices of dough, boiled in salted water, they are served to the table with fried onions and sauce. The sauce can be made on the basis of sour cream or yogurt with garlic.


Tzhvzhik - such an interesting word for hearing is a dish of beef liver and other offal. And tzhvzhik is in the air when the Armenians sort things out. The closest metaphor is “to get under smb's skin”. When someone grinds the same thing with special perseverance and an inevitable increase in the volume of the voice with each new round of this “tzhvzhik”. However, such associations do not spoil the taste of this delicate and fragrant dish. Tomatoes are added to the fried onions for taste, aroma and color, and when the vegetables are fried, they put thinly sliced ​​liver and other offal. Gently mix and simmer over low heat. Add everything you like to taste and the most tender liver is ready!

Included in price
  • Master-Class of tzhvzhik
  • Master-Class of Tatar-boraki
Optional services
  • Master-Class of Dolma

The heart of Armenia is Lake Sevan, a fish master class from the famous chef and a cheese tasting!

Lavash baking

A master class on the preparation of an integral part of every Armenian feast - pita bread (lavash). This bread, unique in many respects, has an unrivaled taste, and it is prepared very simply from a limited number of products. Lavash recipe is more than one thousand years old, however, during all this time it has not changed much.

According to legend, in ancient times, the Armenian king Aram was captured by the Assyrian ruler Nebuchadnezzar. The king promised that he would release the prisoner with honors if Aram defeated him in archery after spending 10 days hungry without bread.

The next morning, Aram asked that the most beautiful shield be brought from the Armenian army, standing near the borders of Assyria. Armenians guessed the trick and hid very thin bread in it. Assyrian messengers brought a shield, but the next day Aram declared that it was not the most beautiful shield and demanded another. This went on for 10 days, and every day the messengers brought him a new shield with hidden pita bread.

On the eleventh day, the rulers went to the shooting range. Nebuchadnezzar was sure that Aram was weakened and discouraged by hunger, but the Armenian king easily defeated and returned with honor to his country. After that, from now on, instead of other breads, he ordered only lavash to be baked throughout Armenia.

To the singing of folk songs and intimate conversations, we will prepare lavash and learn other ancient legends and interesting traditions associated with this simple and at the same time very tasty bread.

Mikayelyan Family Farm

Gegharkunik region, located at a distance of 80km from Yerevan

Mikaelyan Farm is located on the shores of Lake Sevan near the town of Gavar and the Khachakor cemetery in Noratus. In 2012, the family moved from Yerevan to Gavar, created a small farm to provide themselves with healthy food. Subsequently, they specialized in the production of unique cheeses, most of which are aged in wine, and one type in cognac. Tourists have a unique opportunity to spend a day at their farm, taste up to 9 types of cheeses, listen to the story from the lips of the owners and relax in the fresh air

5-6 hours

Sevan Gastro Tour

Sevan, repeatedly praised in poetry and prose, shines like a bright blue pearl on the map of Armenia. This mountain lake, by the way, is the largest in the Caucasus, therefore it used to be called the Geghama Sea. Around the huge mountain thicket in which the lake is located, towering slopes covered with dense forest, alpine meadows and pebble beaches rise. And over all this splendor clouds float, clinging to the snowy peaks of the mountains. The clean mountain air and freshness of almost a sea breeze always reigns here.

The main inhabitants of Sevan are Sevan trout or "Ishkhan", which means "prince fish", as well as whitefish, which reproduces only in natural conditions and is found only in the cleanest waters of Lake Baikal and Sevan. It is from this fish we invite you to prepare delicious dishes.

Our master class will be held in the magnificent Tsaghunk restaurant. It was opened by the famous chef Yuri Sargsyan, who managed to work in many countries. And now restaurateurs from all over the world come here to study and practice. Returning to Armenia, he began to search and restore ancient Armenian recipes, according to which we can cook fry fish on the grill, deep-fry (fish gata) or cook according to a special recipe.

All this takes place in a friendly home environment, where everyone feels like at home or visiting relatives

Included in price
  • Master-Class of Lavash Baking
  • Master Class of cheese
  • Master-Class of Seafood

Etchmiadzin, Ashtarak, Oshakan


The Ashtarakats wine cellar, or as it used to be called the Gaspar or Osik house, is located 25 km from Yerevan, in the old Boynu quarter of Ashtarak, from which its name derives. This region is simply strewn with Christian historical and cultural monuments, sights and museums, where the national character of Armenia is sharply felt. Ashtarakats just belongs to one of them, here in the old wine cellar we will get acquainted with the secrets of Armenian winemaking.

Ashtarakac is rich not only in equipment for making wine, but also in many other antiques: scales that are more than 100 years old, a lot of antique watches, old TVs with new design approaches, copper products, containers and other items for storing alcohol. Here is the oldest vodka factory in Ashtarak, which is fully built from copper products and containers.

There is a beautiful courtyard, pavilions, a cozy corner of nature, the breath of which refreshes the Ashtarak Mother River, flowing in the courtyard.

Etchmiadzin Gastro-Tour

Armavir Region, 20 km from Yerevan

Armenia is a country with an incredibly rich history and cuisine. In this tour, we invite you to combine acquaintance with the heroic past of Armenians with a master class on cooking one of the most delicious dishes of the country.

Armenians are very proud of their ancient history, but sometimes there were dramatic moments in it. In 1915, several Armenian villages at the foot of Musa Dag Mountain refused to obey the deportation order during the genocide of the Turkish authorities. Their inhabitants went up the mountain and held a heroic defense for 53 days, successfully repelling the attacks. The French warship came to their aid, evacuating about 4,000 inhabitants. We will go to the city of Musaler, founded by the participants of the heroic defense and their descendants. A monument and a museum of dramatic defense were erected here. Every year in September, muselers gather at the monument and, in memory of the victory, prepare 40 large cauldrons of a traditional Armenian dish - harisa.

After an excursion into history, we invite you to a beautiful restaurant located near the memorial, where a gastronomic master class will be held. The town of Musaler is not far from the famous Echmiadzin, so we will cook traditional Etchmiadzin dishes - an Armenian kyufta and a side dish of spelled with champignons.

What is a Kufta? From time immemorial, various kinds of unconventional canning of meat have been used in Armenia, such as kaurma, and basturma, and kyufta, today we will try kyufta. Beef fillet is beaten into a homogeneous mass, after which it is mixed with a large amount of salt. Then they pour meat into boiling water with special scoops. After 15-20 minutes, the Kufta is ready! Next in line is the side dish. First, mushrooms, mostly champignons, are boiled in water, after which they are removed, and spelled is poured into the mushroom broth. When the cereal is cooked, put it on a dish, put mushrooms on top and serve with kufta and butter. Bon Appetit!

Oshakan Hatsekats

The cozy Hacekas Guesthouse in Oshakan invites us to a master class on cooking delicious Armenian dishes - the famous kebab in a tandoor and sweet gapama. Hatsekas is a large old house with antique furniture and a spacious terrace with barbecue and tandoor.

Shish kebab needs no introduction, but gapama is unfairly deprived of attention. Pre-cooked rice, dried fruits, nuts and honey are baked in a pumpkin, like in a pot. This difficult dish in the old days was prepared by the whole family. He was so loved that it became an obligatory dish of all holiday tables - for the New Year, Easter, birthdays, and especially at weddings.

According to legend, the pumpkin symbolizes the planet Earth, rice is humanity, and dried fruits and nuts are people of different faiths and nationalities. On a planet where different peoples of different faiths live, good must triumph. And the gapama was preparing for peace to reign on Earth.

In addition to legends, people composed songs about this dish, under which it is solemnly served to the table. We will learn how to properly clean the pumpkin, prepare the filling and bake the “pot” in the tandoor.

Gourmet Dourme

Aragatsotn region, 30 km from Yerevan.

If you are a chocolate lover, be sure to visit the Gourmet Durme chocolate factory. Here it is not just produced, it is created as a work of art. The combination of high-quality handmade chocolate and creative packaging will not leave indifferent the sweet tooth of any age. In addition, Gourmet Durme chocolate is an excellent answer to the question “What should I bring as a present to my family?”

Visitors to the factory will be able to learn interesting moments in the history of chocolate, see how the whole production process goes, try the freshest product and take part in the manual packaging of chocolate.

Included in price
  • Master-Class of Barbeque in Tandoor
  • Master Class of Sweet Sujukh
  • Master-Class of Kufta
  • Testing of vodka, wine
  • Master-Class of Ghapama
  • Master-Class Pilaf with spelt

Breakfast in the hotel. Airport transfer


National Hotel
Room: Deluxe standard 4 nights


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