Armenia's forested north, often called "the Armenian Switzerland": beech woods, the Haghartsin and Goshavank monasteries and a national park of marked trails.
Dilijan is often called "the Armenian Switzerland", and it is not an empty epithet: hairpin roads through beech forest, mist in the gorges and cool air after the heat of Yerevan genuinely change the mood of a trip. The town is small and unhurried, but in two days you can easily reach several monasteries and lakes from here — an ideal base for anyone who wants forest, trekking and quiet.
Allow two days: one for the town and the nearer monasteries, the second for trekking in the national park or a trip to the lakes. If you have come for the forest and the walking, add a third — the routes vary in length and you cannot cover them in one go.
Dilijan works well as a breather between Yerevan and Sevan, or as a slow trip in its own right. Do not expect nightlife or a wide choice of cafés: this is about landscape, air and mineral water, not urban entertainment.
Armenian monasteries look alike from the outside, so do not try to see them all — pick Haghartsin plus one neighbour, or by evening they will blur into one.
There is no airport; the nearest is Yerevan (EVN), about 100 km away. From Yerevan:
In town everything is close and the centre is walkable. But there is almost no public transport to the park, the monasteries and the lakes: budget for a taxi, a hire car or an organised outing. Agreeing a half-day with a driver, waiting time included, is cheaper and simpler than trying to find a lift back out of the forest.
Guesthouses and small hotels are scattered across the slopes around the centre. Stay near Sharambeyan and the main street if you want to walk; the places "in the forest" are prettier but will tie you to taxis without a car. A guesthouse with a home-cooked dinner is the typical and the best format: the food is proper home cooking and the hosts will point you to the trails.
The cooking is Armenian with a Tavush accent: kchuch (a pot stew), khash, harissa, tzhvzhik, trout from the mountain rivers, Ijevan honey, mulberry vodka. Trout and kchuch are what to go into a local café for.
Dilijan feels inexpensive: lunch in a café comes to a few dollars, dinner in a guesthouse costs noticeably more but is still reasonable. Taxis around town are trivial and the minibus from Yerevan is cheap. Keep cash on you: guesthouses and drivers do not always take cards, and while there are ATMs, you should not count on them out in the countryside.
The best time is from late spring to early autumn: green forest, open trails and comfortable coolness while Yerevan bakes. The golden autumn is especially beautiful. Winter is quiet, some routes and sights lose their point, and the weather makes the roads harder.
Practical details: