Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.

With the cuisine of Moldova being shared by another country, namely Romanian cuisine, there are similarities to these two cuisines of the two Romanian-speaking countries.

Moldova's fertile soil (chernozem) produces plentiful grapes, fruits, vegetables, grains, meat, and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova.

Perhaps the best-known Moldovan dish is also a well-known Romanian dish, mămăligă (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional specialties include brânză (a brined cheese) and friptură (a lamb or goat stew). Local wines accompany most meals.

Traditional Moldovan dishes combine diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leeks. Vegetables are used in salads and sauces, and also baked, steamed, pickled (called murături), salted, or marinated.

The various kinds of borș (ciorbă) include a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, or fish soups, all of which are soured by borș (traditionally made from bran), or lemon juice. Chicken soup with meat, known as zeamă, is commonly served.

Meat is traditionally served as an appetizer or first course. Roasted and grilled pork, beef meatballs (known as pârjoale and chiftele), and steamed lamb are common. Meat and fish are often marinated and then grilled.

Traditional holiday dishes include stuffed cabbage rolls with minced meat (known in Moldova/Romania as "sarmale", and in Turkey as "dolma"), pilaf (a rice dish), pork jelly, noodles, and chicken, among others. The holiday table is usually decorated with baked items, such as pastries, cakes, rolls, and buns, with a variety of fillings (such as cheese, fruit, vegetables, and walnuts), known (also in Romania) as cozonac, pască, brânzoaice (poale-n brâu), sfințișori, papanași, colaci, plăcinte, and cornulețe.