When I arrived in Chisinau, I had no doubts where to start getting to know this country — with the cuisine, of course. That’s why I immediately decided to take a Culinary tour in Moldova to try everything that local chefs and housewives are proud of. Already on the first evening, I found myself in a small family restaurant, where everything was warm: wooden tables with embroidered tablecloths, old photographs on the walls, and the hostess greeting guests as if she had been waiting for them all day. I was served frozen cherry liqueur, cool and slightly tart, and hot placinta with feta cheese, which was crunchy around the edges and melting in the center. At that moment, I realized that what lay ahead was not just food — it would be a whole journey through aromas, memories, and stories.
Under the ground where the sun is kept
The next day, I went to the legendary Milestii Mici, the largest wine cellars in the world. Imagine: kilometers of underground tunnels where the air is always cool and the walls seem to have absorbed the aroma of wines aged for decades. We rode in an electric car past racks of bottles, each of which looked like a small treasure chest. In the tasting room, a cheese plate, warm homemade bread and five varieties of wine were waiting for me. A light white with a hint of meadow grass, a rich red, and a thick dessert wine that seemed to have absorbed all the summer sun of Moldova. Each wine opened up gradually, like a chapter of a book that you read with pleasure, but without rushing.
In the village where time passes differently
One of my fondest memories was a master class on making sarmale in a village near Orhei Vechi. I was greeted by the owner, Maria, a small woman with incredibly warm eyes and enough energy for an entire fair. She showed me how to properly wrap the meat filling in grape leaves so that they wouldn’t unravel during cooking. While the sarmale languished in the oven, we drank chamomile and linden herbal tea and talked about how village life differs from city life. There, at the wooden table, I caught myself thinking that in such places time really does flow more slowly and the taste of food is brighter.
Transnistrian nostalgia
On the third day I found myself in Transnistria. Tiraspol greeted me with wide streets and a quiet atmosphere, in which the Soviet past is felt. We looked into the KVINT factory, where cognacs are made, and then found a small restaurant entirely dedicated to Soviet cuisine. Chicken Kiev with butter filling, pickles, cold kvass – all this brought me back to the atmosphere of old family dinners, where the dishes were simple, but made with soul.
Food as a language understood by everyone
Moldova surprised me by the fact that food here is not just delicious. It is a way to tell about yourself, your family, your region. Every product here is chosen with care, every dish is prepared with respect for traditions. Even a simple piece of bread is a small symbol of hospitality. I left with the feeling that I had tried not only the best dishes of the country, but also touched its heart.
