GARoon Fest

How many bottles of Zangu were opened during GARoon? Honestly, we lost count.

White, red, rosé — our festival turned into a true celebration of tastings, food pairings, and unforgettable wine moments. Together with our wine partner Vedi Alco, we explored the many faces of Zangu and proved once again that great lamb deserves great wine.

And the story doesn't end here.

From June 5–7, our wine partner Zangu will be part of the beloved Yerevan Wine Days, and of course, we'll be there too.

Our recommendation is simple: enjoy a delicious lamb dish, then continue your journey with a wine trip through Yerevan. Sounds like the perfect start to summer.

If photos could capture the scent of Tsaghkadzor's mountain forests and the aromas of the dishes prepared by Royal Sky's chefs, you would instantly understand how memorable the closing of GARoon was.

This year, we were delighted to discover a new destination together with our guests - Royal Sky Restaurant in Tsaghkadzor.
Great food, beautiful views, plenty of laughter, and, of course, a glass of Zangu wine from our partner Vedi Alco.

Trust us on this one: a glass of Zangu at Royal Sky is a must-have experience for your summer.

For the first time, the closing of GARoon Festival will take place in Tsaghkadzor at the new destination restaurant Royal Sky.

Guests will experience a special tasting menu created by chef Minas Avetisyan, featuring signature lamb dishes crafted especially for the festival:

• Lamb Roll with Prunes & Red Wine
• Lamb Khashlama with Chalagaj
• Oven Roasted Lamb with Almonds

And of course, the event would not be complete without plenty of positive emotions, warm hospitality, and glasses of Zangu red wine from this year’s official wine partner Vedi Alco.

See you in Tsaghkadzor in May, 29th for a beautiful GARoon closing experience surrounded by mountains, flavors, and unforgettable atmosphere 🍷🐑

As part of GARoon, we hosted a special seminar-talk at the Vedi Alco venue with Lika Tumanyan, founder of Replica School, dedicated to the power of public speaking in the hospitality industry and its unique cultural nuances in Armenia.

How should chefs and restaurant leaders speak about their concepts today? Why does communication shape the value of a dish long before the first bite? How can storytelling, confidence, and authenticity transform a restaurant into a memorable experience?

Together with industry professionals, we explored how public speaking has become an essential tool for modern HoReCa, from presenting signature dishes and building restaurant identity to strengthening leadership and communication within teams.

A special focus was placed on the Armenian hospitality market, where emotional intelligence, cultural context, warmth, and personal connection continue to play a defining role in how guests experience food, service, and atmosphere.

Thank you to Lika Tumanyan for an insightful, dynamic, and highly relevant conversation that brought together communication, gastronomy, and the human side of hospitality.