Seasonal
Green bean salad (seasonal)
Blanched green beans topped with mushroom, peach, Vidalia onion, and mulberry vinaigrette.
Yerevan · Since 1998 · Pushkin 10
Armenian cuisine
of the soul
For twenty-seven years, generations of guests have found their way to our doorstep on Pushkin Street — for the dolma, the courtyard, the 190-year-old vine, and an evening that feels like coming home.
A place that keeps family traditions of the finest quality.— Alena B., guest
AddressYerevan 10 Pushkin Street
Hours11:00 – 23:30
Our Story
About Dolmama
Dolmama began in 1998 as a dream of Jirair Avanian. He started the restaurant with a mission to popularize and modernize Armenian cuisine.
Armenia is one of the oldest countries in the world, and the food tradition is just as old. This means that the cooking techniques and recipes have been passed down from generation to generation for millennia, turning the local cuisine to a very conservative one. Therefore we realized that there’s a need to shake the things up. Our ancestors knew nothing of jalapenos or mozzarella, but we are sure if they did, they certainly would have used them in their cooking. So, while many restaurants are a mix of different cuisines, ours is a brave fusion of the old and the new.
By modernizing the tastes and the ways the food is presented, our aim has been also to expand the boundaries of the Armenian cuisine and popularize it in other countries of the world. We can say for sure that the Armenian food has influenced the cuisines of the neighboring countries and vice versa.
What we want now, is to make the world to discover the true qualities and peculiarities of the Armenian cuisine.
The Dish That Named Us
Dolma Dolmama.
Hand-rolled grape leaves wrapped around lamb mince and short-grain rice, slow-simmered, then plated with mountain mint, walnut yogurt, and pomegranate seeds from the Ararat valley.
It is the dish guests come back for. The dish that gave the restaurant its name. Three generations of perfecting one recipe.
Signature · Since 1998
A Few Favorites
From Mama's Kitchen
Six dishes that have shaped our reputation. Each one written in our chef's mother's handwriting. Order one — or, better, the whole table.
Main
Sirloin beef carpaccio
Beef carpaccio, arugula, cucumber, and chechil cheese.
Signature
Chi qufta
Lamb tartare spiced with chili peppers in a lettuce wrap.
Starter
Ishkhan trout carpaccio
Trout carpaccio stuffed with plums and capers․
Specialty
Arugula salad
Arugula, walnut, and grilled mushroom tossed with dried fig and pomegranate molasses.
To Share
Beef stew
Beef rib slow cooked for over 8 hours in white wine served with a spicy plum confit.
The Courtyard
Under the 190-year
vine.
Step through the wooden door on Pushkin Street and the city falls away. Our inner courtyard — shaded by a grape vine planted before Armenian independence — has been the soul of Dolmama from the first day.
Summer evenings here are slow. Lanterns come on at dusk. Guests linger past midnight. This is where the city remembers itself.
A Visual Diary
Inside Dolmama
Guest Voices
The place they remember.
"
★★★★★
A cozy restaurant with atmosphere and delicious food. We were here twice during our trip to Yerevan and left very satisfied each time. The dolma is tender, fragrant — with matsoun, walnuts, pomegranate. This is the place you want to return to.
"
★★★★★
A very cozy place. The summer terrace has a 190-year-old grape vine that still bears fruit. Beautiful, atmospheric, delicious. A wonderful establishment that has been running since 1998 and carefully preserves family traditions of the finest quality.
"
★★★★★
The interior is traditional with old pictures and decorations on the walls — beautifully captured. The food is generous and the wine list is genuinely Armenian. A jewel on Pushkin Street.
An Invitation
Your table is waiting.
Weekend evenings book three to five days ahead. Reserve now — it takes thirty seconds, and the courtyard will be holding your chair.
