This morning, based on bogus internet ‘information’ we went first to the Cafesjian museum and couldn’t get in until Fri-Sat-Sun but we did wander around the entertaining grounds again.
Not being able to get into the museum at Cafesjian, we stopped off at Limone Cafe for a beverage break.
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From there we walked in a round-about way to the must-see not-to-miss Matenadaran, also called the Mesrop Mashtots Institute of Ancient Manuscripts, and here is Hilda, a seeker, humbled in the presence of the renowned Mesrop Mashtots, creator of the Armenian alphabet.
The entrance hall. We were able to get an excellent English speaking guide, Lilit Hakobyan, who talked to us for almost two hours. It would have been a 20 minute buzz-by without a guide to tell us what we were looking at.
You can definitely understand why this place is a national treasure.
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After the museum we took a stroll, looking for lunch..
..and decided to give Gustav a try. It was ‘hidden’ in a side alley, the food was lovely, and after Hilda visited with the owner and promised a 5* review they brought us a tasty tiramisu on the house. Having declined dessert, we then ate it all.
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And then after lunch we went back to the condo for a little rest and to get ready for a big night out.
Around 5:45 we were off to walk to Sevak and Ida’s. These drinking fountains are a prominent feature around town providing tasty water and gladly used by one and all.
Sevak and Ida offered us a fine selection of welcome snacks including these little packets of cheese. Everything is cheese, the wrapper, the tie, and the treat inside, all cheese, you just eat it, tasty and fun.
Our destination for the evening, Tavern Yerevan. This is what the main room looked like when we arrived..
..and at the time this table of lovelies was already in full-throated song to the joys of Armenia. All I learned was that they were Armenians from France here to sing and dance.
And sing and dance they did.
Come on come on dance with us!
I slipped out for a few minutes to check in with the Lavash Ladies, making traditional bread in the traditional way.
They roll out the dough super-thin, stretch it on the linen form, and then whack the form against the side of the brick oven. The dough sticks to the bricks and cooks right up in a second.
Sevak and Ida treated us all to this amazing evening.
I’ll just write here the dishes missing photos…Two kinds of eggplant appetizer, crispy fried potatoes, baskets of three kinds of bread, and a wonderful sweet cream dessert. Thank you thank you guys!
