Th e cuisine has been established in recent years as one of the key elements for promoting and consolidating tourist destinations. Tourists show diff erent 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 the degree of innovation of the cuisine of the Republic of Moldova. Th e purpose of this paper is to contribute to the scientifi c literature in the fi eld of sustainable tourism in Moldova. Th e methodology is based on fi eld study of the characteristics of sweet culinary dishes specifi c to Moldovan gastronomy.