Gastrobar is all the rage in savvy circles, an establishment both upscale in quality and casual in demeanour, with an extensive menu of international specialities and an inviting atmosphere with no pretence. Thursdays and Fridays see deliveries of fresh oysters.
Moldovan cuisine is largely made up of hearty staples like meat, potatoes and grains. It shows trace of Romanian, Russian and Turkish influence, and significant variation is present even within the relatively compact country itself, with ethnic minorities (the Gagauz, Ukrainians and Bessarabian Bulgarians) having their own characteristic specialities. Mamaliga (a variation if polenta) is a ubiquitous Moldovan staple which often constitutes the base of a meal - have it with pork or beef, and wash it all down with fine wines from nearby wineries.