We take a look at how Armenian and Arabic cuisines beautifully complement one another in an exclusive interview with Agassi Serobyan, general manager of VAGA Dubai.
What are the latest food trends in Armenian fusion cuisine?
Armenian cuisine is deeply soulful, enriched with spices, memories and centuries-old traditions that continue to influence modern cooking. Today, we are witnessing a reawakening of these ancestral flavors, enhanced through contemporary culinary techniques that elevate their authenticity. This reimagining is not about dilution or Westernization; it’s about honoring heritage while embracing innovative approaches. At VAGA, for example, you might find smoked dolma paired with charred eggplant purée or sous-vide beef infused with ancient spice blends. Additionally, dishes like imam bayildi are reinterpreted with a whipped yogurt emulsion, blending craftsmanship and culture. Ultimately, fusion here has a purposeful identity not mere trends.
What challenges do you face when introducing Armenian fusion in a market dominated by Levantine and Gulf cuisines?
We operate in a city where culinary comfort zones are well established: Levantine mezze, biryani and burrata. Thus, it is what people know and what often sells. Armenian cuisine, on the other hand, remains largely uncharted territory for many diners in this region. This unfamiliarity can be a hurdle, especially in the premium dining segment. But we view it as an opportunity and believe that curiosity is a powerful tool. Once a guest takes that first bite and connects with the depth of flavor, the narrative and the sense of home, their walls come down. That’s where our storytelling, passion and hospitality come to life.
Are international travelers or local diners more drawn to Armenian-Middle Eastern fusion?
International guests tend to be adventurers at heart. They seek authenticity with a twist and want to taste the Silk Road, not just read about it. However, locals can be more reserved and rooted in tradition. However, the ultimate honor is when a local diner returns with friends and tells us that the food reminds them of home.
This often creates a deeper connection, proving our approach resonates meaningfully beyond just a first experience.
How does the fusion approach set VAGA apart from other regional concepts?
VAGA was never intended to be just another Middle Eastern restaurant. It aims to redefine dining experiences entirely. Specifically, what we offer is experiential dining through the unique lens of Armenian-Middle Eastern fusion cuisine, blending cultures creatively. Moreover, every dish is deeply rooted in heritage yet expressed with a modern aesthetic, bridging past and present thoughtfully. Consequently, we serve stories alongside food, making each meal a narrative journey for our guests. Additionally, the plating, ingredients and ambience are all carefully designed to transport diners beyond the ordinary. Therefore, guests don’t simply have dinner; they taste history reimagined perfectly for today’s world.
What does the future look like for VAGA?
Our mission is clear: to reshape global perceptions of Armenian and Middle Eastern cuisine, elevating their culinary significance worldwide. These culinary traditions, shaped by empire, migration and trade, are rich in technique, culture and history. Yet, despite their depth, they remain underrepresented in global fine-dining conversations, and we are determined to change that. Through immersive workshops, chef collaborations, creative pop-ups and cultural events, we invite guests to connect with our cuisine more deeply. In essence, we’re cultivating a movement, one plate at a time, to celebrate and redefine these rich culinary heritages.
