There are three countries in the Caucasus, located between the Black Sea and the Caspian Sea, at the junction of Europe and Asia: Georgia, Armenia and Azerbaijan. The cuisine of these three countries is a mosaic of Persian, Turkish and Russian influences, as well as mountain traditions.
Bread is omnipresent, as are fresh herbs, walnuts, pomegranate, sumac and mild spices such as cinnamon. Meat (lamb, pork, beef, poultry), often grilled or skewered, plays a central role, while yogurt and fermented cream are used in sauces and marinades. Vegetables such as eggplants, peppers, tomatoes, cucumbers, cabbage and beet are all used as accompaniments or components of simmered dishes, and many dishes also rely on thesweet-savory combination, with the presence of dried fruit and honey.
In Georgia, the national dish is khachapuri, a bread filled with cheese(sulguni, imeruli), sometimes presented in the shape of a boat with an egg in the center. Khinkali, meanwhile, are meat-filled ravioli, to be eaten by biting first to drink the broth inside. Other star dishes include chakapuli (lamb stew cooked in white wine, with fresh herbs and green plum, in a tkemali sauce), chicken tabaka (flattened chicken cooked in a pan and often seasoned with garlic) and pkhali (vegetable spreads with spinach, beet and eggplant).
In Armenia, khorovadz is an institution: grilled lamb, beef and pork kebabs served with rice, lavash bread and vegetables. There's also khash, an ancient rustic soup made from beef bones and feet, Armenian mezzes (vine leaves, purées, salads), yoghurt soups(spas), cereal dishes (boulghour), spun cheese(chechil) and grilled and stuffed vegetables.
Finally, Azerbaijan's cuisine has much in common with its Persian neighbors. Plov (fragrant rice with meat, vegetables and saffron), grilled meats, rich soups and, of course, dolmas (stuffed vine leaves) are classics. Want to discover the richness of these cuisines? Here are the best addresses for Caucasian restaurants in Paris!
This tucked-away Armenian eatery is one of Paris's best-kept secrets.
Invisible from the street, you have to know it exists to even stand a chance of finding it. Hidden on the first floor of the Armenian Cultural Center, this family-run cantine has, for years, cultivated a simple, generous, and deeply authentic cuisine. More than a restaurant, it is an immersion in Armenian hospitality, driven by a couple as passionate as they are charming. [Read more]
Zoutra, the Levantine restaurant, wine bar, and eatery that delights Montmartre
Zoutra is the new Levantine restaurant and bar in the 18th arrondissement in Montmartre. The little sister of Adraba, this wine bar with beautiful, creative dishes to share and rich in flavor is a wonderful discovery. We'll tell you more about our discovery. [Read more]
Campelli, memorial gastronomy by Armenian chef Vartivar Jarkezian
Armenian by origin, Lebanese by birth and trained in Saudi Arabia, chef Vartivar Jarkezian blends all these references in his gastronomic dishes at Campelli. [Read more]
Colchide in Paris: a tasty plunge into Georgian cuisine
For a tasty trip to Georgia, head for Colchis! With two locations in Paris, the gourmet chain is showcasing delicious specialties from this fascinating Caucasus country. [Read more]
Mantchouk, Armenian cuisine by Petrossian
Want to discover Armenian cuisine? Then head to Mantchouk, Petrossian's new restaurant and caterer in the 17th arrondissement. It's like a return to the company's roots. [Read more]
Central, Eastern European and Balkan restaurants, our best addresses
Austria, Poland, Hungary, Ukraine, Romania, Bulgaria, Serbia, Croatia... Head for the Central European, Eastern European and Balkan restaurants of Paris to discover specialities rarely tasted elsewhere. [Read more]
Central, Eastern European and Balkan restaurants, our best addresses
