Savoring

NOAH Lieven
Rodenrijsstraat 150, 1062 JA Amsterdam, Netherlands
October 21, 2025

After the first long day at the RAI Convention Centre, we needed to find something to eat. A colleague suggested a place near the hotel. I asked what kind of food they served, and she replied, “Google says Caucasian.”

I couldn’t resist joking, “Oh, like beef stroganoff and maybe a tuna casserole?”  I knew she meant food from the Caucasus, but I wasn’t exactly sure which countries that covered. As it turns out, the restaurant was Armenian and Georgian.

For most in our group, it was our first time having Armenian food. We started with a local wine called Trinity 6100 Red. It’s a dry red aged in Caucasian oak, beautifully balanced with a deep finish. Our waitress shared the story behind it: the name “6100” comes from the 6,100 years since the discovery of the world’s oldest winery in Armenia’s Areni-1 cave complex. Archaeological evidence shows winemaking there as early as 4100 BC!

I’m not much of a drinker,  no real reason other than I just don’t care for alcohol. But, on work trips I’ll occasionally have half a glass. After all, I’m trying wines that I would otherwise not be having back home due to cost or availability. I’m glad I tried this one. The wine was right up my alley: smooth, dry, with a finish of cinnamon.

Then came the appetizers. The flavors were warm and familiar, similar to Turkish or Lebanese dishes, but lifted by bursts of tart pomegranate that added both brightness and color. We started with Aubergine Caviar, a smoky, flavorful spread similar to baba ghanoush but more vibrant and complex, garnished with pomegranate seeds and served with thin lavash bread. Then came the Georgian Badrijani, slices of charred aubergine stuffed with a savory walnut paste — my personal favorite of the night. Kind of like a dinner version of baklava.

Next were Khinkali, large Georgian soup dumplings, along with a deeply satisfying Kharcho soup. I fell in love with the Kharcho. I’ve already decided I’m going to try making it myself sometime this winter.

For the mains, we went classic — chicken and pork kebabs and shashlik — all served over lavash with herbs and vegetables. The meat had that perfect bit of char, smoky and crispy on the edges. Each bite was tender and full of that open-flame flavor. Simple, hearty, and exactly what I needed after a long day.

We finished the meal with a tea called Summer Drops. Quite a fitting end to such a colorful dinner, right? It started out a bright yellow, then slowly shifted to pink when I squeezed in lemon.  Much like the food itself, it was unexpected, unassuming, and left a lasting impression on me.