The cuisine has been established in recent years as one of the key elements for promoting and consolidating tourist destinations. Tourists show different attitudes towards food as a variable of interest in choosing a destination and tourist experience. In this sense, a greater attitude towards the local cuisine translates into a major tourist impact that involves a higher planned expenditure, a maximum behavioral loyalty, a greater appreciation of the quality or degree of innovation of the cuisine of the Republic of Moldova. The purpose of this paper is to contribute to the scientific literature in the field of sustainable tourism in Moldova. The methodology is based on field study of the characteristics of sweet culinary dishes specific to Moldovan gastronomy.