For Kamakian, the project has always been deeply personal. “When I first opened Mayrig, it was not a business plan; it was a promise,” she says, describing her mission to honor both her father’s dream and a cuisine long rooted in family homes rather than the international culinary stage. That philosophy resonates throughout Mayrig Geneva, from the warm, maternal spirit of service to a menu layered with Aleppo pepper, sumac, and pomegranate molasses, flavors that speak of heritage while embracing contemporary refinement.
At Mayrig, dishes are not merely prepared; they are remembered. Recipes passed down through generations meet Geneva’s discerning palate in a setting designed to feel intimate yet worldly, where each plate becomes a quiet dialogue between Armenia, Lebanon, and Europe.
Aline Kamakian reflects on building Mayrig as a cultural bridge, navigating international expansion, and preserving the emotional soul of a cuisine shaped by history, one plate at a time.
AM: Mayrig has become synonymous with refined Armenian cuisine. What was the original vision behind the restaurant when you first opened it, and how has that vision evolved over time?
Aline Kamakian: When I first opened Mayrig, it was not a business plan; it was a promise. A promise to my father whose dream was to open an Armenian restaurant, and to a cuisine that deserved dignity and visibility. Armenian food had always lived in homes, in memory, in exile, but not on the global culinary stage. My vision was to elevate it without altering its soul.
Over time, that vision evolved from preserving heritage to exporting it. Today, Mayrig is not just about serving food; it is about safeguarding identity while proving that Armenian cuisine belongs among the world’s great gastronomies.
AM: Armenian cuisine is often described as deeply emotional and
rooted in memory. How do personal stories and heritage influence the
dishes served at Mayrig today?
Aline Kamakian: At Mayrig, every
recipe carries a name, a face, a story. Many dishes come directly from
my mother’s kitchen. The flavors are not conceptual; they are lived. The
slow-cooked stews, the contrast of colors, flavors, and textures, the
use of wheat, pomegranate, and herbs, they reflect centuries of survival
and celebration.
Heritage influences not only what we cook, but
how we cook it. We respect time. We respect technique. We respect the
emotional weight of each dish. Armenian cuisine is not assembled; it is
remembered.
AM: Opening Mayrig Geneva feels like a very deliberate choice. What drew
you to Geneva, and how does the city align with Mayrig’s spirit and
values?
Aline Kamakian: Geneva is refined, international, and quietly
powerful. It is a city that values culture, diplomacy, and
authenticity, values that resonate deeply with Mayrig.
I was
drawn to its global community and its appreciation for quality. Geneva
is not loud; it is discerning. That aligns with Armenian cuisine:
subtle, layered, complex. Opening there was not expansion for the sake
of growth; it was a strategic cultural dialogue.
AM: Geneva is
known for its international audience and discerning palate. How did you
adapt Mayrig’s concept for this market while staying true to its
Armenian soul?
Aline Kamakian: Adaptation does not mean compromise.
We refined presentation, elevated service standards, and ensured every
detail met international expectations. But the recipes remain sacred.
We
may adjust texture or plating, but never identity. Armenian cuisine is
generous and bold; Geneva appreciates precision. The harmony between the
two created something beautiful: tradition expressed through
contemporary excellence.
AM: The Mayrig experience goes beyond
food, it’s about atmosphere, hospitality, and storytelling. What kind of
emotions or memories do you hope guests take with them after dining at
Mayrig Geneva?
Aline Kamakian: I hope they leave feeling held.
Armenian hospitality is maternal: it embraces you. I want guests to feel
warmth, generosity, and depth.
More than satisfaction, I want
resonance. Perhaps a dish reminds them of their own grandmother. Perhaps
a spice triggers a childhood memory. If someone leaves Mayrig feeling
both nourished and emotionally touched, then we have succeeded.
AM:
Can you tell us about a signature dish at Mayrig Geneva that best
represents Armenian cuisine to someone discovering it for the first
time?
Aline Kamakian: One dish that truly represents Armenian cuisine
is Mante: delicate open dumplings filled with spiced meat, baked until
golden, then topped with yogurt and tomato sauce. It is humble yet
sophisticated.
Aline Kamakian: Hospitality is demanding, and being a woman in leadership, especially in traditional environments, requires strength without losing softness. Early on, I had to prove seriousness, consistency, and authority repeatedly.
The lesson I learned is that credibility is built through discipline and integrity. You must know your product better than anyone else. You must stand firm in your values. Respect follows clarity.
AM: Looking ahead, how do you envision the future of Mayrig, both in Geneva and globally?
Aline Kamakian: The future of Mayrig is rooted in depth, not speed. Growth must never dilute essence. In Geneva, I see Mayrig becoming a cultural reference point, a bridge between Armenia and the world.
Globally, I envision carefully chosen cities where Armenian cuisine can continue its quiet revolution. Mayrig will expand, but always with intention. Our mission remains the same: to honor a people, a history, and a table that welcomes everyone.