Nowhere else on my visit to Armenia gave such and insight into Armenia’s ancient and distinctive culture as two hours in the Matenadaran illuminated manuscript museum. It’s Armenia’s treasure and rightly so. Fortunately we had a guide for the first hour or so who was able to give us an overview of what was on display but I still spent another hour gong back to look at the detail. Rarely have I found an ancient culture so vividly portrayed.
Stay at Stepanavan’s most centrally located Bed & Breakfast. Armine Kalashyan’s hospitality, experience, and knowledge of tourists’ expectations are second to none.
This modern B&B can accommodate up to four visitors, in two separate rooms with private bathrooms.
Armine, your English-speaking hostess, is extremely knowledgeable of the surrounding area and will be more than happy to arrange a tour to Stepanavan’s sites. Come and stay with Armine, you will not be disappointed!
The glory of Armenian cuisine extends far beyond the country’s borders. There is not a place on the post-Soviet territory (and even farther) where people do not know or love and cultivate Armenian cuisine. The juicy smoking shashlick emitting magnificent aroma, baked vegetables – khoravats saturated with the smell of coals; tender cooked without oil dolma melting in your mouth …delicious! All the dishes of Armenian cuisine are well familiar and loved by us. But what is the historical background of the culinary attraction of Armenia?
Armenian cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. The abundance of meat on Armenian tables is the result of the most ancient development of cattle breeding in Armenian uplands which led to such a variety of livestock and poultry. Cattle breeding was also the source of various dairy products – basically brine-ripened cheeses as well as sour-milk products which serve as the basis for traditional Armenian dishes and beverages.
Early beginning of agriculture in the fertile valleys of Armenia caused the application of various cereals in Armenian cuisine – spelt, millet, barley, wheat, rice; beans – string beans, beans, lentil, mountain peas to say nothing of great variety of vegetables and greens which are a must of Armenian feast.
We offer variety of possibilities to stay comfortable . According to your wish, taste and habits you can stay from five star hotels to cave shelters in mountains. Continue reading
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