The Dolma Restaurant prides itself in having one of the best dolma specialists in Baku on board. Chef Gulaliyev Reshid says: “Dolma is one of Azerbaijan’s ancient meals, the craft of which has passed from generation to generation without affecting its unique taste.” He recommends having this meal with either mangal salad (a savoury roasted aubergine salad) or choban salad, complemented with feijoa compote.

✨Here’s a list of must-visit places: • The Old City and Maiden Tower • Highland Park • Flame Towers • Heydar Aliyev Center (designed by Zaha Hadid)💘 • Car Museum (located on the -3 floor of the Heydar Aliyev Center) • Baku Promenade • Nizami Street and Fountain Square 🥘Restaurants: • Dolma Restaurant – delicious local cuisine and authentic interior • Old Garden Restaurant – traditional Azerbaijani food • Pizza Inn – Italian and local dishes • InnVino – a great bar with Italian cuisine • Qaynana – local cuisine • The Story cafe 🧳Traveller tip: •It’s best to explore the Old City with a guide—you’ll learn lots of fascinating facts!. •The metro is the cheapest way to get around—just 0.53 manat per ride!. #historicallandmarks #localguides #deliciousfood #familytrip #azerbaijantravel #azerbaijan #baku #caspiansea #scenicspotguide #instagramworthydestinations

Ubiquitous across Azerbaijan, dolma refers to any leaf or vegetable stuffed with a rice mixture, usually with minced lamb, herbs and spices. Depending on the season, you might encounter vine leaves, similar to what you’ll eat in Greece or Turkey, cabbage leaves, eggplants or peppers. There’s a particular bread of fatty-tailed lamb in Azerbaijan that makes the dolma here richer and more decadent than what you might be used to elsewhere.

You may have tasted them in the Middle East as they are typical Lebanese dishes but in Azerbaijan they can be stuffed vegetables or the stuffing can be wrapped around vine or cabbage leaves. The three options are great and the filling tends to be similar, made of meat and vegetables, but the choice of wrapping gives it a different touch. The cabbage or vine leaf dolmas can also be served in a gravy sauce.

A trip to Azerbaijan is incomplete without trying the delicate, stuffed grape vine leaves dish called yarpag dolmasi or dolma. Seasoned ground meat such as lamb or beef is mixed with rice and fresh herbs like dill, mint and cilantro which are all wrapped with tender grape vine leaves and cooked. The Azerbaijani version differs mainly in size as it is petite and round in comparison.

A classic dish in Azerbaijani cuisine, Dolma is a treat for the senses in which vine leaves or vegetables are filled with a spice-infused mixture of minced meat, rice and herbs. Every bite is a balance of spice and softness that is usually served with a side of creamy yoghurt. Dolma is an Azerbaijan food that is usually made during family gatherings and celebrations.

Dolma is, like Firuze, located in a basement without windows and hence the pictures aren’t that exciting – but luckily, we had our best meal of the trip here. Chicken Sadj (cooked on coals at the table), Turkish spicy Adana kebab, plov Sabriz with lamb, greens, tart plums and of course buttery rice. Also another round of my Azeri favourite; mangal with flatbreads.

It is a family of stuffed dishes common in Caucasian, Eastern Mediterranean, Iranian and Balkan cuisines. Dolma can be served cold or warm and it’s my favourite food in Azerbaijan and in other regions of the world. Dolma is vine or cabbage leaves stuffed with diced meat, rice, onions, fresh herbs such as mint, dill and coriander, salt & pepper and butter.

Dolma is a classic Azerbaijani dish made of grape leaves or cabbage leaves wrapped around a flavorful mixture of rice, minced meat, herbs, and spices. Variations of Dolma can be found across the Caucasus region and the Middle East, with Azerbaijani dolma typically featuring a combination of meat and rice flavored with herbs like mint, dill, and parsley.

Dolma is a meal comprised of rice and spices mixed with minced meat (often lamb or beef), which is wrapped in grape leaves or cabbage leaves and cooked. It may be served hot or cold, and yoghurt or sour cream are frequently added. Dolma comes in a variety of forms, such as stuffed bell peppers, grape leaves, and cabbage rolls.

Similar to Firuze, Dolma Restaurant is one of the nicest and tastiest places in Downtown Baku. As its name says, you can taste juicy, meaty, and steam-cooked dolma, one of the most popular traditional food of Azerbaijani Cuisine. Their menu lists just some of the best dishes of Azerbaijan cuisine when visiting Baku.

2:30PM: it was time for lunch, my guide took me to Dolma, near Fountain Square just off the walls of Old Town. I will let the photos tell you what we ordered. The restaurant, like many other traditional Azerbaijani restaurants in town is in the basement and is decorated in Traditional carpets/ rugs and patterns.

Another of Baku’s best restaurants is the Dalma restaurant, located just behind the Ganjavi Military Museum. In this restaurant, you can enjoy a variety of delicious Azeri and local dishes. As the name suggests, this restaurant is an important part of the menu of this restaurant.

Conclude your trip with a relaxing evening at Baku Ferris Wheel (Baku Eye). Enjoy breathtaking views of Baku's skyline from this iconic attraction. End your day and trip with dinner at Mugham Club Restaurant, offering a variety of halal dishes in a cozy, traditional setting.

Dolma is a traditional Azerbaijani dish, which is also popular in Eastern Europe and in Mediterranean cuisine. Essentially, it’s a mixture of meat, onion, rice, peas, and spices, wrapped in grape leaves or stuffed in vegetables such as tomatoes, sweet peppers, or eggplant.

Common vegetables to fill dolma include tomato, pepper and aubergine. Moreover, dishes of vine or cabbage leaves wrapped around a filling are also called dolma. For stuffing Azerbaijanis use mixture of minces meat, rise, flavoured with mint, fennel and other local herbs.

Dolma, a dish consisting of vegetables like peppers, eggplants, or grape leaves stuffed with a mixture of minced meat, rice, and aromatic herbs, is a staple in Azerbaijani cuisine. Seek out street vendors serving these delectable rolls, often drizzled with yogurt sauce.

Dolma is an Azerbaijan traditional food that makes for a perfect starter. Meat, rice, onions and vegetables blended with spices are wrapped in grape leaves and served with an authentic Azeri dip. This dip is made with simple ingredients like yogurt and garlic.

Among all the dishes in Azerbaijan national cuisine, dolma is my favorite. Probably most of you at least saw it, because it is popular in Eastern Europe and Mediterranean cuisine. Each nation adds some uniqueness, but general features are always the same.

Dolma Restaurant is known for its variety of dolmas and other traditional Azerbaijani dishes, all prepared according to halal guidelines. This establishment celebrates the essence of Azerbaijani cuisine while adhering to Islamic dietary principles.

For dinner, fill your belly with delicious local food at Dolma or Araz Café. Sure, they’re a bit touristy – the traditionally patterned table clothes and impeccably English-speaking menu are a dead giveaway – but they’re worth the hype.

Dolma Restaurant serves European cuisine and is located approximately 400 metres from the accommodation. Kukla teatri bus stop is within sight of the accommodation, and Sahil tube station is only a 5-minute walk away.

Dolma is a traditional Middle Eastern dish made of stuffed grape leaves. It is popular in many countries, including Turkey, Greece, Lebanon, and Iran. Here are some key points about Dolma:

Nearby restaurants include Dolma Restaurant, which serves traditional Azerbaijani cuisine, and Art Garden, known for its beautiful setting and diverse menu.

When cooking dolma, Azerbaijanis use young grape or cabbage leaves, which are being filled with minced lamb meat mixed with herbs and spices.

Be sure to also try the Azerbaijani versions of kebab and dolma too – both of which are popular Turkish and Middle Eastern food.

Some restaurants like Firuze and Dolma had their own charm as they were underneath the city’s streets and had local offerings.