Starting it was simple but there were many problems to resolve, not the least of them was a creation of a menu that would be interesting, tasty, good looking and typical Armenian, to be exact - Eastern Armenian.
Being situated in one of the oldest buildings of Yerevan, Dolmama restaurant was opened in 1998. The name of the restaurant came from Armenian word "Dolma" and "Mama" (means mommy). Why Dolma? because it is one of the popular dishes in Armenian cuisine and "mama" because Mommy makes the best.
As you understand the popular Dolma is the main dish of the restaurant's menu. It is stuffed vegetable dish wrapped in cabbage leaves or grape leaves. The filling can be rice, minced meat, and other species.
Armenians also use vegetables such as pepper, eggplant, and tomato instead of cabbage leaves. We wrap the leaves around the minced meat and rice, cook it with olive oil. We also use vegetables such as pepper, eggplant, and tomato instead of cabbage leaves. But the Dolma of this restaurant differs from the traditional one because the founder of Dolmama Jirayr Avanyan has an authorial receipt.
The second popular dish of the restaurant is the traditional Armenian "Khashlama" (means stewed meat) but the making of this national dish also differs because they have a special way of making it.
The other popular dish is the Easter Pilaf which is another tasty dish that the restaurant offers. The Dolmama has a wide variety of Wine where you can find not only Armenian but also French, Argentinian, Australian and Italian types of wine.