Dishes With Armenian Persimmon At Gayane’s

For many people persimmon as well as mandarins are associated with the festive ambiance, winter taste and smell. Gayane decided to tell the guests a new interesting culinary story out of traditional products but in modern style. 

For a starter it’s excellent to try pastirma chips with fresh persimmon, mulberry sauce and cilantro pesto (250 rubles) or persimmon petals with goat cheese, hazelnut and spices served with mountain herbs and sauce made of persimmon and cornel (290 rubles). For a hot course it is offered lamb baked on the bone, marinated in Armenian spices with the sauce made of persimmon, ginger, chili, honey, adjika and cilantro (490 rubles); chicken liver fried with persimmon, onion and white wine (370 rubles) or vegetarian dish with persimmon stuffed with rice, fried with dry fruits, cashew and walnuts (300 rubles).

Gayane advises to order persimmon carpaccio with matzoon marmalade, fresh estragon and mulberry sauce for a dessert with a cup of strong Armenian coffee.