The first time I tried Mayrig was a warm summer night in Beirut, back in 2003. It was my aunt’s birthday, and we decided to celebrate at this new restaurant everyone was raving about. From the very first bite, it felt like home—comforting, nostalgic, like sitting at my grandma’s table. The cozy ambiance and authentic Armenian flavors quickly made it our go-to spot for family gatherings and special moments.
Fast forward 20 years, and when I heard Mayrig had opened in Geneva, I didn’t hesitate—I had to go. And let’s just say, it was like stepping right back into that first meal and first bite of Manti.
A Taste of Home at Mayrig
"Mayrig" means little mom in Armenian, and the name couldn’t be more fitting. When Aline Kamakian set out to serve authentic Armenian cuisine, she quickly realized that the real keepers of these cherished flavors weren’t professional chefs—they were home cooks. Moms, grandmas, and housewives held the true secrets of Armenian cooking, passed down through generations. “Authentic Armenian recipes passed down from mother to daughter.”
Determined to preserve and share these traditions, she brought them into her kitchen, refining the recipes that would set Mayrig apart. What started as a single restaurant in Beirut in 2003 has now grown into a global name, with seven locations worldwide—each one carrying the warmth of home-cooked Armenian meals.
The Food
At Mayrig, dining is all about sharing—a dream come true for someone like me who can never decide what to order (because, honestly, I always want everything). The menu is designed for tasting and passing plates around, with portions just right for trying a bit of everything without overwhelming the table.
That night, our table was filled with cold and hot mezzes, warm main dishes, and, of course, manti. So many flavors to explore, all meant to be shared. And if choosing feels like too much pressure, no worries—Mayrig also offers set menus that take care of the decision-making for you.
Or, if you'd rather, you can simply copy our order below!
- Hoummous Basterma – A creamy chickpea purée with tahini, topped with fenugreek-cured Swiss beef. Basterma is a traditional air-dried, spice-cured meat dating back to the Ottoman era. Similar to Pastrami.
- Salade Mayrig – Smoked freekeh, lettuce, mint, cucumber, tomato, lemon zest, sumac, and pomegranate molasses. Freekeh is an ancient grain, harvested young and roasted for its signature smoky flavor.
- Tchi Keufteh – Armenian-style beef tartar mixed with bulgur and Aleppo bell pepper purée. Keufteh means "pounded" or "ground," referring to the finely textured meat.
- Soujouk – Spiced Swiss beef sausage in a rich tomato sauce. Popular across the Middle East and Balkans, it’s known for its bold, garlicky flavor.
- Gdzou Patates – Crispy Agria potatoes with Aleppo bell pepper purée, coriander, and lemon. Gdzou means "spiced" in Armenian.
- Fatteh Aubergine – Eggplant with yogurt, toasted bread, herbs, and almonds. Fatteh means "crumbs," referring to the crispy bread that soaks up the flavors.
- Ourfa Fekhara – A rich, slow-cooked dish of eggplant and Swiss beef in a fragrant parsley and onion sauce, served in a traditional fekhara (clay pot). The best part? It arrives at your table sealed with a layer of freshly baked bread, which is cut open right in front of you, releasing a wave of aromatic steam.
- Manti – The star of the show. Crispy homemade ravioli filled with beef and spices, served with tomato broth, yogurt, and sumac. These Armenian dumplings are not just delicious but also a feast for the eyes—the final touches are prepared tableside, with the yogurt and sumac carefully spooned over, making the experience all the more special.
- Maamoul Cheese – A shortbread cookie filled with sweet cheese and homemade rose petal jam. Maamoul means "filled" and is a beloved treat during festive celebrations.
PS: and don't forget to end your meal with the white coffee.
The Little Touches That Make Mayrig Special
It’s not just the flavors that make Mayrig stand out—it’s the story behind the ingredients. Many of the restaurant’s signature elements, like their sumac, Aleppo pepper flakes, Aleppo pepper paste, fishna (wild cherries), and jams, are harvested and produced in Anjar, a town in Lebanon’s Bekaa Valley.
A bit of history: Anjar is home to a predominantly Armenian community and is a designated UNESCO World Heritage Site. It was mostly abandoned until the residents of Musa Dagh (Musa Ler)—a region now in Turkey’s Hatay province—were forced to leave their homes and resettle there.
But what makes this even more meaningful is how Mayrig supports women. They only work with female producers, ensuring that contracts and land ownership rights belong to them. It’s not just about food—it’s about empowering the people who keep these traditions alive.
Soon, Kamakian’s range of products may also be available for purchase directly from Mayrig, bringing those flavors into home kitchens in Switzerland.
A Culinary Journey
Dining at Mayrig isn’t just about a meal—it’s about traveling through flavors. Expect a mix of bold spices, seasonal ingredients, contrasting textures, and dishes infused with Mediterranean olive oil.
So when you step into Mayrig, be ready for more than just food. Be ready for stories, heritage, and a journey through generations of Armenian cooking—all served with a side of warmth and nostalgia.
Rue Caroline 8
1227 Genève
079 529 74 35
Mayrig Bistrot à Carouge (https://www.mayrigrestaurant.com)
Closed on Monday, Saturday Lunch and Sunday Dinner.
