Lusin serves its guests enticing Armenian specialities renowned for its distinctive aromas and flavourful preparations. Take a gastronomic journey and be tempted by a collection of exquisite dishes that feature pomegranate tanginess, along with an aromatically rich aftertaste such as Manti, Kabab and traditional appetizers aplenty.
Located in Centria Mall overlooking the fashionable streets of Olaya and Tahliya, Lusin reflects the culture of Armenia not just in its food but also the tasteful art and architecture of the interiors. The restaurant accommodates up to 150 guests who are treated to a feast for the eye, as well as the taste buds.
To the uninitiated, the uniqueness of the Armenian culture rests on three pillars – the inimitable grandeur of its mountainous geography, the ancient heritage and its original national culture that has been preserved over centuries, despite its tumultuous vicissitudes down the ages.
This is true throughout Lusin. Not only does the menu have a fine balance that holds immeasurable appeal, but the restaurant’s contemporary Armenian architecture does too. Following the basic characteristics of its historical architectural tradition - simplicity, reliance on locally available geological material and the use of volcanic Tuff for facings - the effect is welcoming. The subject of everyday life is aesthetically expressed in various forms like embellishments, carvings, needlework and design. The result is an eatery to remember in taste as well as form.
The magical Lusin touch is encountered the minute guests enter through the door. The modernistic flooring, soft lighting, warm tans of the walls and the Armenian spirit offers a welcome note, settings a mood of anticipation. The interiors, in tune with typical Armenian style, are made of the rare pink and rose Tuff stone specially imported to Saudi Arabia for the first time. Copper lights and simulation of ancient inscriptions on the façade enhance the setting to magnificent Armenian flavours which follow.
With an outdoor terrace seating up to fifty guests, overlooking the bustling street of Tahlya, it’s refreshing to be surrounded with the contemporariness of the magically white ambiance.
With culinary traditions over 2000 years old, Armenian recipes use bread, fruits, vegetables, meat and poultry to prepare dishes like mashes, soups and other delicate specialities. Greens and spices are used liberally to enhance the flavours. Armenian cooks use close to 300 kinds of wild-growing grasses and flowers as seasonings for even basic dishes. Popular spices like pepper, coriander, fenugreek, black pepper, mint, tarragon, basil, thyme along with onion and garlic are utilised to add fragrance. Whilst sweet treats are drenched in cinnamon, cardamom, clove, saffron and vanilla.
A widely used ingredient in Armenian recipes is matzon, popularly referred to as yogurt. Widely used throughout Europe, the Middle East and the Far East, matzon is plainly drunk as a beverage or a cold or hot soup. It is perfect as a topping or garnish for other foods, just like sour cream or salad dressing.
Another ingredient that forms part of the dishes is the pomegranate. While succulent fruits like apples, pears, cherries, mulberry, figs, strawberries, water melons and also popular, it is the pomegranate that scores as a cultural national gastronomic symbol in Armenian cuisine.
Most of Armenian dishes are prepared with cooking on fire with a clay furnace; Tonir used for this purpose. Armenians also prefer clay kitchen ware with a medley of exotic ingredients cooked in a traditional manner that is then served in elegant style. Bon appétit.