THE TABLE OF HARMONY

CHAPTER II: THE ARMENIAN ROOTS

THE MENU

BREAK BREAD — The Welcome of a Home

Chemen · Fresh bread · Olive oil jam

A classic Armenian welcome — warm, fragrant, and generous.

Bread at the center, chemen for strength, and olive oil jam for sweetness.

THE EARTH — Beetroot Itch

Beet itch · Fermented pomegranate · Feta crumble · Beet powder

A plate that tastes like the land itself — earthy, acidic, bright with tradition.

THE FIELDS — Carrot Basterma

Basterma-cured carrots · Arugula · Coriander emulsion

A playful reinterpretation of basterma — smoky, spiced, and plant-driven.

THE WATERS — Fish Dolma Roulade

White fish roulade · Herb rice purée

A refined homage to Armenian dolma traditions — rolled, delicate, aromatic.

THE SARKISIAN FIRE — Family Kebab

Sarkisian family kebab · Garlic whipped cream

A dish carrying your family name — flame, history, and the essence of home.

ROOTS UNWRAPPED — Deconstructed Ghamapma (Pumpkin)

Pumpkin ghamapma · separated elements · modern interpretation

A reinterpretation of the Armenian pumpkin dish —

sweet, earthy, symbolic of harvest and comfort.

The flavors preserved, the structure transformed.

SWEET ENDINGS — Gata Cake

Modern gata · aromatic · buttery · nostalgic

A soft and elegant finish — sweet, warm, and deeply Armenian.

————————————

Pairings

Pari yegar

For courses number 1&2

Vodka, apricot, thyme honey syrup, lemon juice, soda-

Basterma spiced sour

For courses number 3&4

Rum or whiskey, lemon juice, honey syrup, paprika, chemen

Oghi old fashioned

What better with kebab than oghi?

Arak, pomegranate molasses, simple syrup, orange bitters

65 jod / person

Request to Book | Fill the Form