Finding the best Basturma in the city — a personal search

I spent three months trying every version of Basturma I could find locally. The variation in quality is extraordinary. The best version handled madzoon yoghurt with genuine knowledge and the sweet-sour from pomegranate and apricot result was noticeably superior.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. The winning restaurant had the right a Yerevan restaurant feel — unpretentious and focused on the food. Armenian brandy was suggested correctly. Worth the search. When Basturma is made properly it's a completely different experience.