National Geographic
May 9 2026
May 9 2026
What six months in Armenia revealed to this photography duo
In this landlocked country in the South Caucasus, the culinary culture and winemaking traditions are rooted in the land and shaped by a millennia-old history.
Story and photographs by Bernd Jungbauer and Jessica Jungbauer
Published May 9, 2026
Armenia’s dining culture is shaped by its agricultural heritage of high-altitude farming.
Published May 9, 2026
Armenia’s dining culture is shaped by its agricultural heritage of high-altitude farming.
Armenia’s proud national identity is vividly reflected in its cuisine. Lavash, a thin flatbread included on Unesco’s Intangible Cultural Heritage list, is traditionally made by women and baked in a clay oven.
Gata is another popular bread; it’s sold sweet and decorated outside medieval Geghard Monastery in Kotayk province.
Fresh herbs such as tarragon feature heavily in Armenian dishes, alongside apricots, pomegranates and walnuts.
The intense flavours of the seasonal produce are shaped by the country’s high-altitude landscape, which bursts into vibrant shades of green during summer.
Armenia became the first nation to adopt Christianity as its state religion in 301 CE, but cross-cultural influences are visible in landmarks such as the 18th-century Blue Mosque in Yerevan.
The country’s winemaking has ancient roots, too, dating back over 6,000 years, with the world’s oldest winery found in Areni province.
Armenia’s first artisan cheese producer, Mikayelyan Family Farm, wraps cow’s cheese in vine leaves, celebrating the country’s connection to viticulture.
Restaurants also blend tradition with innovation: fettuccine-like arishta noodles are still beaten by hand at Tsaghkunk Restaurant & Glkhatun.
Known for their generous hospitality, Armenians typically raise a toast to family, friends and good health when sharing a meal. And, while the country respects tradition — as symbolised by the Mother Armenia monument (right) overlooking Yerevan, which represents peace, unity and strength — this isn’t a place defined by its past.
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