In Moldova, besides Moldovan cuisine, you can choose from a variety of other cuisines dishes, that you may find surprising and fascinating.
Traditional Moldovan cuisine is famous for a wide variety of different dishes and delicious taste. It's based on meat, fish, vegetables, cereals, and cheese. One of the best known Moldovan dish is mamaliga, a cornmeal thick porridge served with meat stews or garnished with cottage cheese, sour cream, or fried fish.
Gagauz cuisine is based on dairy products and meats that can be traced to the Gagauz's nomadic past, while the importance of grains as a staple food reflects their current farming lifestyle. Dishes such as shorpa (a highly seasoned mutton soup), dolma and sarma (stuffed vegetables), gözleme (stuffed flat breads with cheese) and bulgur are certainly a must try.
Ukrainian cuisine has some minor elements of various European cuisines in the area, but the most important is the Old-Slavic influence. One of the most known dishes is borshch, a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There are about 30 varieties of Ukrainian borshch and it may include meat or fish.
Russian cuisine’s foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a wide range of breads, pancakes, pies, cereals, beer and vodka. Soups and stews include seasonal or storable produce, fish and meats.
European cuisine (also called "Western cuisine") is related to the cuisines of Europe and other Western countries that have common characteristics that distinguishes Western cooking from cuisines of Asian countries and others.
Compared with traditional cooking of Asian countries, meat is more prominent and substantial in serving-size, wheat-flour bread has been the most common sources of starch in this cuisine, pasta, dumplings and pastries are very common, along with the potato which has become a major plant in the diet of Europeans.
Asian cuisine includes several major regional cuisines such as East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian. Ingredients including rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu are very common to many cultures in the East and Southeast regions of the continent, while rice is common to most Asian cuisines.