Armenian cooking is a rare thing in Berlin, and on Dahlmannstraße it has held its ground for years in an address book that pulls in newly arrived Armenians and long-time West Berliners alike.
The menu stays deliberately tight: seven specialities, six built around lamb, beef, pork or chicken, plus one with scampi. Every main arrives with vegetables, potatoes or rice, a mixed salad ahead of it. At the centre sits a veal fillet marinated in gorgonzola, a dish the kitchen takes particular pride in — Armenian craft nudged sideways by a southern European accent. A traditionally run counterweight to loud Charlottenburg dining.
