What six months in Armenia revealed to this photography duo

Story and photographs by Bernd Jungbauer and Jessica Jungbauer

Sat, May 9, 2026 at 8:00 AM UTC

Armenia’s dining culture is shaped by its agricultural heritage of high-altitude farming. Jessica & Bernd Jungbauer

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This article was produced by National Geographic Traveller (UK).

A market stall set up with jars of different pickles and bowls of more pickled vegetables in the foreground on multiple levels.

Armenia’s proud national identity is vividly reflected in its cuisine. Lavash, a thin flatbread included on Unesco’s Intangible Cultural Heritage list, is traditionally made by women and baked in a clay oven. Jessica & Bernd Jungbauer

A local woman sat in front of a round, wooden table, shaping a flatbread that's doused in flour, and leaning her head back laughing.

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The interior of a medieval, stone church, with two elderly women sitting on a wooden bench in the front next to a towering pillar, looking at a candle-lit altar.

Gata is another popular bread; it’s sold sweet and decorated outside medieval Geghard Monastery in Kotayk province. Jessica & Bernd Jungbauer

A plate of shredded pasta with an herby tarragon sauce on a traditional table clothed table outside.

Fresh herbs such as tarragon feature heavily in Armenian dishes, alongside apricots, pomegranates and walnuts. Jessica & Bernd Jungbauer

A farmer's truck parked on a field with rolling hills in the background, carrying a load of hay balls.

The intense flavours of the seasonal produce are shaped by the country’s high-altitude landscape, which bursts into vibrant shades of green during summer. Jessica & Bernd Jungbauer

A tiled and domed mosque peeking through the green leaves of a lush garden.

Armenia became the first nation to adopt Christianity as its state religion in 301 CE, but cross-cultural influences are visible in landmarks such as the 18th-century Blue Mosque in Yerevan. Jessica & Bernd Jungbauer

A wide landscape shot of a flat vineyard in summer with a snow-capped mountain in the background.

The country’s winemaking has ancient roots, too, dating back over 6,000 years, with the world’s oldest winery found in Areni province. Jessica & Bernd Jungbauer

A wheel of cheese wrapped in dried vine leaves.

Armenia’s first artisan cheese producer, Mikayelyan Family Farm, wraps cow’s cheese in vine leaves, celebrating the country’s connection to viticulture. Jessica & Bernd Jungbauer

A hand with manicured nails holding up a glass of unfiltered orange wine against a plain wall.

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A middle-aged woman wearing a simple chef apron in a dark, rustic kitchen, pulling pasta by hand and hanging them up on a rod behind her to dry.

Restaurants also blend tradition with innovation: fettuccine-like arishta noodles are still beaten by hand at Tsaghkunk Restaurant & Glkhatun. Jessica & Bernd Jungbauer

Sliced and roasted turkey breast served alongside grains and two sauces in a cast iron pan.

Known for their generous hospitality, Armenians typically raise a toast to family, friends and good health when sharing a meal. And, while the country respects tradition — as symbolised by the Mother Armenia monument (right) overlooking Yerevan, which represents peace, unity and strength — this isn’t a place defined by its past. Jessica & Bernd Jungbauer

The statue of a woman holding a sword sideways in her hands.

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A person holding up a wooden charcuterie board with feathered out cheese slices, cured meats crisps and fruit.

A new generation of chefs, producers and winemakers is honouring Armenia’s heritage while bringing it into the future — from modern coffeeshops, like Afrolab in Yerevan, to cultural institutions such as the Wine History Museum of Armenia in Sasunik village. Jessica & Bernd Jungbauer

A stone building with a flat facade and three arched entrances looking out on a plaza

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Published in the June 2026 issue by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here (available in select countries only).