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. Gata is another popular bread; it’s sold sweet and decorated outside medieval Geghard Monastery in Kotayk province. Fresh herbs such as tarragon feature heavily in Armenian dishes, alongside apricots, pomegranates and walnuts. 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.