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On August 10, the city of Sisian, Syunik region, will host the 4th “Navasard” Armenian-Iranian cultural and culinary festival, which is being held with the efforts of the Tourism Committee of the Ministry of Economy of the Republic of Armenia, Armenian Tourism Federation and the “Development and Preservation of Armenian Culinary Traditions” NGO. This is an important festival that contributes to the strengthening and development of not only culinary, but also cultural ties between Armenia and Iran, as well as the concentration of tourists from Yerevan to the regions, say the festival organizers.

“We are very happy that the Armenian-Iranian “Navasard” festival will take place again on August 10. The Tourism Committee and the Ministry of Economy attach importance to the holding of festivals, particularly those festivals that contribute to the deepening of relations with our neighboring and friendly nations, the exchange of cultural and culinary traditions. I would like to note that the Armenian-Georgian Cuisine Festival was held in Dilijan with great pomp, and now we greatly welcome this festival and believe that the support of the Tourism Committee is appropriate. We are involved in this process with great pleasure,” said Lusine Gevorgyan, the head of the Tourism Committee of the Ministry of Economy of the Republic of Armenia, at a press conference held today, August 1.

According to Mekhak Apresyan, Chairman of the Armenian Tourism Federation, the fact that the festival is becoming a reality for the 4th year in a row already speaks of its success and sustainability.

“We are grateful to our traditional friend, the Tourism Committee, for supporting the annual event. The significance of the festival is indeed very important and relevant, especially now, because it not only contributes to the concentration of tourism from Yerevan to the regions, but also to the economic activation of the host and surrounding communities, the preservation, development, and popularization of cultural values, the proper presentation and promotion of Armenia.”

Mekhak Apresyan added that this year the festival will be held with greater pomp and will be more saturated in terms of events. The start will traditionally be at 16:00, there will be about 100 pavilions, in which dishes of Armenian and Iranian cuisine will be presented, there will be a large stage and cultural events.

Sedrak Mamulyan, President of the “Development and Preservation of Armenian Culinary Traditions” NGO, emphasizes that such festivals ensure culinary dialogue with neighbors. “This is a serious progress and problem, first of all, because we must use all platforms for culinary dialogue and, in general, to be aware of the currents, movements, and trends prevailing in the culinary world. There will be a competition within the framework of the event, which will be held according to three traditional systems: best taste, best appearance, best idea. Our goal is to raise other cultural issues through cuisine,” he emphasized.

Summing up the results of the festival over the years, Lusine Gevorgyan noted that the number of tourists from neighboring and friendly countries is increasing by 10 percent or more every year. "Last year, we had about 180,000 tourists from Iran, which is 30,000 more than the previous year, and overall, the number has doubled since 2021."

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