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Armenia and its food culture are on the rise among gourmets worldwide, Vogue says in a report, introducing five female chefs “blazing a new trail in Armenian cuisine".

"The tiny country in the southern Caucasus—roughly the size of Hawaii and surrounded by Georgia, Turkey, Iran, and Azerbaijan—has every right to be extra cautious, given its troubled past and lingering tensions with some of its neighbors. And yet, Armenians welcome travelers with open arms, eager to meet each and every visitor who makes their way to them," the magazine says.

"Armenia is known for its great hospitality: walk into any bakery and they’ll happily toss three extra loaves of bread in your bag as a gift; go hiking and you can't possibly refuse a spontaneous invitation to a khorovats, Armenian barbecue—signaled only by hand gestures—as you pass one of the many picnic areas. Expect a few shots of homemade vodka to toast family, friendship, and a happy future. No language skills needed, except the universal language of food.

"From freshly baked lavash bread the size of a small tablecloth, to succulent flatbreads stuffed with up to 40 different herbs called jingalov hats, to buttery gata coffee cake, Armenian cuisine is a celebration of its ancient culture, rich heritage, and natural beauty. In spring, the country comes alive with flowering apricot trees and people flocking to the mountains—which boast a rich biodiversity—to pick herbs. Add to that more than 300 days of sunshine a year and 20 percent of the country covered by Lake Sevan, one of the world’s highest freshwater lakes, and you have some of the tastiest fruits and vegetables in the world."

The report highlights that as one of the oldest countries in the world, more and more chefs, makers, and producers are working to shape the country’s culinary future.

"While women have traditionally done the cooking in Armenian society, it’s female chefs like Arevik Martirosyan of Tsaghkunk Restaurant & Glkhatun who are gaining international recognition for reinventing Armenian cuisine with a modern twist. Armenia is also known as the cradle of wine—with the world’s first winery located in a cave in the south of the country called Areni-1—and Mariam Saghatelyan, co-owner of In Vino wine bar, is working with the best the country has to offer, including a growing number of natural wines," Vogue says.

The magazine spotlights the female forces at the forefront of redefining what Armenian cuisine means today: Arevik Martirosyan, head chef of Tsaghkunk Restaurant and Glkhatun; Varda Avetisyan, chef and owner of Kchuch and Tava; Ani Haroutiunian, founder of Arm Food Lab and co-owner of Ootelie Bakery; Mariam Saghatelyan, co-owner of In Vino, and Marina Shaqaryan-Mikayelyan, head cheesemaker at Mikayelyan Family Farm.