The Best Restaurants In Danang

Choosing the best restaurants in Danang became difficult. Maybe it’s the MICHELIN effect – the guide launched in Vietnam in 2024 and held this year’s awards ceremony here in Danang. Or maybe Danang’s moment was simply inevitable. An influx of food-obsessed travelers, adventurous locals, and relatively low startup costs have created the perfect storm. The result? Vietnam’s most exciting dining scene, where world-class street food mingles with ambitious fine dining and everything in between. We ate our way through the city to find the best restaurants in Danang, from Danang’s best street food to fine dining, and all points in between.

This, our guide to the best restaurants in Danang, isn’t just any old dining guide to Danang – it’s a love letter to a city that’s rewriting the rules of Vietnamese cuisine. From veteran chefs pushing boundaries to third-generation street vendors perfecting family recipes, Danang rewards both the adventurous and the purist in this list of the best restaurants in Danang.

Whether you’re chasing MICHELIN stars or hunting for the perfect bowl of bún bò, this coastal city delivers experiences that justify every flight, every queue, and every inevitable food coma.

What We Looked For In The Best Restaurants In Danang

With Summer Le clutching her second MICHELIN Green Star at Nén while researching rare indigenous ingredients on her farm next door, Chef Sohan Singh Bisht earning his Bib Gourmand just five months after opening RANG, and the cacophony still emanating from everyone squeezed into Banh Xeo Ba Duong for their legendary crispy pancakes, the best restaurants in Danang cover everything from plastic-stool authenticity to MICHELIN-starred precision. 

Over at the InterContinental Sun Peninsula, Christian Le Squer’s La Maison 1888 maintains its star with dishes like its theatrical Spaghetti Debout, while at the same resort, the teppan masters from Hanoi’s MICHELIN-starred Hibana have embraced the holiday atmosphere at Tingara, parading exclusive Okinawan beef around their 360-degree kitchen, adding a new candidate to the list of best restaurants in Danang.

Meanwhile, Mrs. Dong continues her 40-year reign over bun mam with her secret fish sauce recipe, and Bà Diệu perfects bún bò with every conceivable cut of beef on quiet Tran Tong Street, showing that the best restaurants in Danang include epic street food too..

Introducing The Best Restaurants In Danang 

From Helio and Nathan’s deliciously unhinged rooftop experiment at Cabanon Palace – where century-old Corso-Marseillais recipes meet social media stardom – to the no-frills genius of three generations perfecting bánh xèo at Ba Duong, Danang’s restaurant scene defies easy categorization. 

This is where Alessio Rasom’s “escape from the predictable” at Si Dining serves galangal-spiked spaghetti that “tastes better than the original Italian,” while Carol Pham cooks mi quang through her kitchen hatch as her kids zoom around the living room at Nu Do Kitchen. 

Whether you’re craving Le Comptoir’s elevated French bistro experience with Olivier and Myriam’s supreme hospitality, or Mrs. Dong’s addictive bun mam that locals eat “for breakfast, lunch, and dinner without getting bored,” this coastal city has become a magnet for both generational expertise and international innovation.

Our List Of The Best Restaurants In Danang 

The action unfolds across distinct dining districts, each with its own culinary personality. Downtown Danang pulses with street food legends like Cơm Gà Lan, where decades of perfecting chicken rice keeps the crowds coming despite “jam-packed” conditions, and Heo Nướng Lu Ông Phú Đạt’s tandoori-like ovens producing impeccably crispy pork belly for their unadorned bánh mì. 

The beachfront My Khe strip showcases elevated dining like The Gypsy’s modern rooftop experience, while Nam O draws dedicated pilgrims to Thanh Huong’s gỏi cá – raw fish salad that separates tourists from locals faster than any border checkpoint. Up in the Son Tra Peninsula there’s Christian Le Squer’s theatrical French cuisine and Yoshida’s obsessive beef sourcing, creating dining escapism where you can traverse from street-cart authenticity to MICHELIN-starred sophistication within minutes.

Le Comptoir

It’s always recommended to disregard accolades and go where’s busy. And Le Comptoir has built such a devoted fanbase you may struggle to get a table on a Monday. But, with their growing list of awards, Le Comptoir probably ticks both boxes and is undoubtedly one of the best restaurants in Danang. 

The couple behind it, sommelier and wine supplier Myriam, and Chef Olivier Corti, are supreme restaurateurs, conjuring good time dinners for date night, colleague catch ups, and special occasions (we’ve tried and tested each). This is supreme, elevated French bistro food with cheese trolleys (kind of – this one’s carried out by the team due to some uneven flooring), There’s a set menu, and an a la carte menu – which Myriam, Olivier, or the ever on-point staff will whisk you through – featuring lots of fresh catch and French ingredients.

Where: 16 Che Lan Vien Street, Bac My An, Ngu Hanh Son District, Danang

When: Daily 5-9pm

Why: Lyon chef meets Italian sommelier in MICHELIN Guide-approved French bistro serving live oysters from France, foie gras crème brûlée, and cheese trolley theater

Connect: +84 708 040 560 | Website | Instagram

RANG Restaurant Danang

Chef Sohan Singh Bisht earned his MICHELIN Bib Gourmand just five months after opening – a feat that speaks to both his globe-trotting expertise and his instinct for what Danang diners crave. This isn’t your typical Indian restaurant serving the same butter chicken playbook. Sohan’s riffing on Delhi street food through a Mediterranean lens, turning out Sweet Potato Gnocchi Chaat where Italian pasta gets the full masala treatment and Tandoori Octopus that marries his secret spice blends with almond romesco. The man’s got serious chops – cruise ships, five-star hotels across three continents – and it shows in dishes that are “sixty percent India, forty percent Mediterranean, and one hundred percent Danang.” 

The theatrical dining room, complete with Mughal-inspired screens and psychedelic murals, matches the ambition on the plate. When Sohan talks about Danang as “the future of Asian cuisine,” he’s not just being poetic – he’s living it. 

Where: 384 Vo Nguyen Giap Street, My An Ward, Ngu Hanh Son District, Danang

Why: MICHELIN Bib Gourmand Indian-Mediterranean fusion where Delhi street food meets Italian technique in Vietnam’s first contemporary Indian restaurant

Connect: +84 866 141 217 | Website | Instagram

Cabanon Palace 

Helio and brother Nathan have turned their rooftop perch atop the Cordial Grand Hotel into Danang’s most deliciously unhinged dining experiment – part family soap opera, part Instagram phenomenon, part time machine. 

The breakthrough came when Helio slung a lobster over his shoulder, made a video (despite his wife’s warnings that “everyone’s going to laugh at you”), and accidentally cracked the social media code that eluded expensive digital agencies with their beret-and-accordion clichés. Now they’re serving century-old Corso-Marseillais recipes like slipper lobster with anchovies and calamari stuffed with confit pork – dishes that trace back to great-grandmother Louise Grand Renucci, whose father served the Queen of England on French Lines ocean liners. It’s theatrical French Riviera excess meets Vietnamese rooftop reality, where “Sundays became grandmother day” and every dish is a love letter to preventing his kids from forgetting where they came from.

Where: 27-29 Loseby Street, Cordial Grand Hotel 21st Floor, An Hai Bac Ward, Son Tra District, Danang

Why: Century-old Corsican family recipes meet social media stardom on Danang’s most cinematically unhinged rooftop

When: Open 17:30-22:00 (Closed Sundays)

Connect: +84 796 653 020 | Website | Instagram 

Nén Danang

Summer Le earned that MICHELIN Green Star twice for good reason – this isn’t sustainability theater, it’s the real deal. 

Tucked away from Danang’s main drags since reopening in 2022, Nen operates with a hyper-local obsession. Summer Le even has a farm next door where she cultivates organic herbs and researches rare indigenous ingredients, while partnering with local schools to teach kids about clean eating and sustainability. The single set menu gets tweaked every few months and completely revamped twice yearly, each creative Vietnamese dish arriving with hand-drawn cards explaining the inspiration and sourcing story. The minimalist interior with theatrical lighting lets the food do the talking, while wine and sake pairings elevate dishes that represent a new generation of Vietnamese cuisine – one that looks backward to forgotten ingredients and forward to environmental responsibility. When Summer Le talks about “seeding sustainability concepts in children’s communities,” she’s not just cooking dinner, she’s cultivating the future.

Where: 16 My Da Tay 2, Khue My, Ngu Hanh Son, Danang

Why: Two-time MICHELIN Green Star winner with on-site farm researching rare Vietnamese ingredients and partnering with schools

Connect: +84 847 148 866 | Website | Instagram

The Gypsy

The New Orient Hotel Danang is an eclectic kind of entertainment complex. Anyone familiar with Danang will have anecdotes of wild nights at New Phương Đông, the downstairs club. While at the top The Gypsy aims for something more refined. 

Most rooftop spaces go for high volume low quality cuisine and cocktails, or big room bottle service, The Gypsy serves up a modern dining experience with a view. Unsurprisingly, this is a venture from Olivier Corti, from Le Comptoir, with a little of Myriam’s savvy with the wine list. The breezy outdoor area is perfect for the views. But for some air-conditioned comfort there’s a dining room too, serving The Gypsy Danang’s seafood saturated ‘Gastronomic Set’ – think Scallops Crudo, Octopus and Hummus BBQ, and Panseared Baramundi – for around VND 1M and an a la carte menu too.

Where: New Orient Hotel Danang (top floor), 20 Dong Da, Thanh Phuoc, Hai Chau, Danang

Why: Le Comptoir’s Olivier Corti elevates rooftop dining with seafood-focused gastronomic sets with a gypsy-like trip across Mediterranean cuisine.

When: Daily 5-11:30pm

Connect: +84 767 194 074 | Website | Instagram

La Maison 1888

When you’ve got Christian Le Squer – the man who held three MICHELIN stars for 23 consecutive years and earned Gault & Millau’s ‘Chef of the Year’ 2023 – overseeing your kitchen at La Maison 1888 at InterContinental Sun Peninsula, retaining that single MICHELIN star feels less like an achievement and more like a formality. 

Set in Bill Bensley’s striking black-and-white French colonial mansion with endless ocean views, La Maison 1888 serves Christian’s ‘haute couture’ cuisine through Chef de Cuisine Florian Stein, who cut his teeth at the renowned Le Chambard in France. 

The signature Spaghetti Debout – meticulously assembled pasta strands with black truffle and premium ham, crowned with chanterelles poured tableside – exemplifies the theatrical precision that makes this the only MICHELIN-starred restaurant in Central Vietnam. 

With Head Sommelier Amedeo Bellini curating one of the country’s rarest wine collections and an exclusive Chef’s Table offering bird’s-eye kitchen views for up to 14 diners, 1888 operates at a level of sophistication that few restaurants in Asia can match. Le Squer’s mentorship ensures every dish is “meticulously crafted with precision, elegance, and deep respect for ingredients – much like a tailored masterpiece on a Paris runway.”

Where: InterContinental Danang Sun Peninsula Resort, Son Tra Peninsula, Danang

Why: Central Vietnam’s only MICHELIN-starred restaurant helmed by three-MICHELIN-starred Chef Christian Le Squer, serving haute couture French cuisine with Vietnamese influences in a recreated Indochinese colonial mansion.

When: Daily 6:30-9:00pm

Connect: +84 236 393 8888 | Website | Instagram

Tingara 

Chef Junichi Yoshida has ditched the usual teppanyaki tricks of onion volcanoes and shrimp-flipping theatrics for something far more captivating: actual technique. 

Perched like an eagle’s nest above the InterContinental’s private bay, Tingara serves as a culinary bridge between Okinawa and Danang, named after the Okinawan word for “river of stars.” Yoshida’s obsession runs deep – he sources female Yaeyama Kyori cattle exclusively, each cow hand-fed for minimum 30 months with documented personalities and pedigree certificates complete with nose prints. 

The beef gets paraded around the 360-degree kitchen like a victory lap before being cooked in what Yoshida calls “giving the beef an onsen” – slow cooking followed by a mesmerizing teppan dance finished on binchōtan charcoal. It’s served mid-meal rather than as a finale, because everything here is a calculated break with convention. Even when resort guests commit the sacrilege of ordering well-done steak (yes, it happens), Yoshida has mastered making it reflect his style. This is teppanyaki without the circus, where flame and precision become the only spectacle needed.

Where: InterContinental Danang Sun Peninsula Resort, Son Tra Peninsula, Danang 550000, Vietnam (highest level of the resort)

Why: Teppanyaki without circus tricks where hand-fed Okinawan cattle get paraded around a 360-degree kitchen before their binchōtan finale.

When: Tuesday to Saturday 6-10pm

Connect: +84 236 393 8888 | Website | Instagram

Westwood Danang 

The open kitchen’s wood-fired oven crackles away as you settle in, setting the tone for what’s essentially Vietnam’s central coast reimagined through a West Coast lens, with lots of Chef Curtis Demyon’s Canadian seafood savvy thrown in.

It’s casual dining that manages to feel both polished and relaxed – the kind of place where you can show up in flip-flops or dress shoes and feel equally at home.

The menu is ode to Da Nang’s coastal bounty, but with the innovative spirit of California’s fusion movement woven through every dish. Expect local seafood and Vietnamese ingredients treated with modern techniques and international influences, all enhanced by that signature wood-fire depth. The natty wine selection and cocktail program match the kitchen’s ambition, offering drinks that complement rather than compete with the bold flavors coming out of that busy open kitchen.

Where: 68 Nguyen Tu Gian, Bac My Phu, Ngu Hanh Son, Danang

When: Daily 6-10pm

Why: Vietnamese coast meets West Coast cool in wood-fired dishes that celebrate local ingredients with modern fusion flair.

Connect: +84 866 392 300 | Instagram

Si Dining

Alessio Rasom grew up in Vallonga, a 100-person Italian village where his family ran a century-old bakery, before working his way through MICHELIN-starred kitchens under legends like Andrea Berton, Mauro Colagreco, and Nobuaki Matsuhisa. 

Now he’s landed in Danang creating what he calls “an escape from the predictable” – Italian technique meets Vietnamese ingredients without the trendy fusion nonsense. His homemade spaghetti gets tomato sauce spiked with galangal “because it simply tastes better than the original Italian one,” while his Bo Kho Ravioli comes with chao sauce, coffee, and capers. 

The restaurant name Si comes from “Si Mê” meaning infatuation in Vietnamese, which perfectly captures Rasom’s approach to cooking – pure obsession with quality ingredients and flavor pairings that transcend borders. As he quotes Bourdain: food should be “like sex or music, or a good nap in the afternoon” – part of life’s essential pleasures. In Danang’s rapidly evolving dining scene, Si Dining represents the kind of boundary-defying authenticity that happens when a chef stops worrying about categories and starts chasing perfect taste. 

Where: 01 Giang Châu 2, Khuê Mỹ, Ngũ Hành Sơn District, Danang

Why: MICHELIN Guide-listed Italian-Vietnamese fusion by Chef Alessio Rasom featuring galangal-spiked spaghetti and Bo Kho Ravioli with daily changing menu from fresh market selections.

When: Daily 17:00-21:30

Connect: +84 77 446 4441 | Website | Instagram

Cucina Luca

Chef Luca Fecarotta traded his accountant’s calculator for a camera, then swapped street photography for pasta sheets – a journey that makes perfect sense when you taste his handmade creations. 

Born in Italy’s Marche region where pasta runs in the bloodline, Luca grew up on his grandmother’s homemade noodles before wandering the world with a lens until he landed in Danang six years ago. 

What started as a travel curiosity became a love story – both with the local culture and his now-wife – leading to Cucina Luca’s 2020 opening. The pandemic forced a temporary closure, but early 2025 saw the restaurant resurface in An Thuong, where Luca’s obsession with quality ingredients like proper Parmigiano Reggiano and Mediterranean fish creates an “uncompromised Italian dining experience.” 

This isn’t fusion or reinvention – it’s pure Italian tradition executed by someone who understands that every hand-rolled piece of pasta should “tell a story of passion, heritage, and culinary excellence.” In Danang’s increasingly sophisticated dining landscape, Cucina Luca represents the kind of authentic simplicity that only comes from generational knowledge meeting genuine passion. 

Where: 05 An Thuong 7, Bac My Phu, Ngu Hanh Son District, Danang

Why: Accountant-turned-photographer-turned-pasta-master serving grandmother’s Marche region recipes with zero compromise on ingredients.

When: Tuesday-Sunday: 11:00-14:00, 17:00-21:30 (Closed Mondays)

Connect: +84 918 558 439 | Website | Instagram

Pizza 4Ps

Pizza 4Ps continue to walk the line between commercial success and cult favorite. 

What started as Yosuke and Sanae Masuko living above their first pizzeria in 2011 – with Sanae so exhausted from 16-hour shifts she’d fall asleep on the stairs – has evolved into a 26-store empire that’s actually walking the sustainability talk. 

Their mission of ‘making the world smile for peace through pizza’ sounds as cheesy as their Four Cheese Pizza until you see the execution: house-made cheese from their Dalat factory, organic vegetables from Thien Sinh Farm where happy cows roam untethered (their dung feeds the soil, their aged beef went into anniversary pizzas), and hand-written notes on every delivery because “what they do is more than making pizza…it’s making people happy.” 

The Phnom Penh location upcycled three tons of plastic waste into furniture and turned bullet casings into pizza servers – weapons transformed into welcome signs. They just opened in Tokyo, while attempting to conquer India, and there are two Pizza 4Ps in Danang, both of which are likely to be booked on any given evening, so reservations are recommended. 

They publish annual sustainability reports even when the results disappoint them, because transparency trumps PR. Staff called “partners” like Hien Le climb from Service Assistant Manager to overseeing all of northern Vietnam in four years. It’s corporate expansion done right – growth that strengthens rather than dilutes the original vision. Then there’s their crab pasta…

Where: Indochina Mall, 74 Bach Dang, Hai Chau, Danang | 8 Hoang Van Thu, Phuoc Ninh, Hai Chau, Danang

Why: Vietnam’s sustainability-focused pizza empire turning bullet casings into servers and plastic waste into furniture while house-making cheese from their Dalat farm.

When: Monday-Friday 11am-11pm, Saturday-Sunday 10am-11pm

Connect: +84 1900 6043 | Website | Instagram

Madame Son

Resort dining has a reputation problem – bland buffets, safe international menus, and zero sense of place. Madame Son at the Danang Marriott exists to obliterate those assumptions with a ‘Journey of 5 Elements’ that’s actually rooted in the scenery outside.

The Chef’s interpretation of wood, fire, water, metal, and earth goes deep: evergreen salad with whipped ricotta and heirloom tomatoes for wood, scallop carpaccio elevated with Buddha Hand citron and green pesto for fire, tiger prawns swimming in fish sauce that honors water’s essence. This isn’t fusion confusion – it’s modern Vietnamese cuisine that happens to be served in a resort setting.

The colorful lantern-lit dining room strikes the perfect balance between celebration and sophistication, while dishes like Spring Chicken with broccolini and baby carrot satay prove serious technique backs up the elemental storytelling.

Even the 1,114 Coconut Jelly dessert – named after the resort’s coconut trees – shows commitment to hyperlocal identity over generic luxury.

Start with cocktails at the nearby Writer’s Bar, where 1970s-inspired design and classic cocktails set the stage for what resort dining becomes when chefs actually care about place and technique over playing it safe.

Where: Danang Marriott Resort & Spa, 7 Truong Sa Street, Ngu Hanh Son, Danang.

Why: Proof that resort dining can be modern, elevated, and deeply Vietnamese when chefs stop playing it safe.

When: Daily 5-10pm

Connect: +84 236 3968 888 | Website

NU ĐỒ Kitchen – MasterChef Noodle

Carol Pham turned her MasterChef Vietnam runner-up fame into something more intimate – a restaurant in her own front yard where her kids zoom around the living room while she cooks mi quang through a kitchen hatch. 

Growing up in Điện Bàn between Hoi An and Danang, where “people don’t eat much meat, they eat fish and use spices like turmeric, ginger and onion,” Carol calls herself “a spice girl” whose flavors were transformed by years working in Malaysia. 

Her mi quang treads the masterful line between tradition and innovation – hints of cinnamon in beef noodles, whispers of Malaysian curry in fish dishes, but nothing overpowering. “Often people don’t know,” she says about her subtle cultural fusion, “they are surprised so it’s a way of getting them to accept other cultures.” The bright yellow walls and leafy garden make you feel like you’ve escaped the city for countryside hospitality, exactly as her architect intended when he said “people are going to come here for the experience, for you.” 

Where: 11/1 Luu Quang Thuan, Bac My An, Ngu Hanh Son, Danang

Why: MasterChef Vietnam runner-up Carol Pham serving ‘spice girl’ mi quang through her kitchen hatch.

When: Daily 9am-4pm (except Sundays)

Connect: +84 9032 594 771 | Instagram

El Gaucho 

When a steakhouse sources USDA Prime from certified organic, 120-220 day corn-fed cattle exclusively packed by Greater Omaha for their Southeast Asian and European locations, they’re not messing around. 

El Gaucho has built their reputation on premium cuts – their Black Angus comes from grass-fed Australian cattle, their American beef from non-hormone treated herds – served in spaces designed with the kind of consistency that makes every location instantly recognizable. 

The signature brick, dark wood, and metal aesthetic works whether you’re in Hai Ba Trung in Ho Chi Minh or Soi 19 in Thailand, creating the “perfect setting for an office party, an anniversary or an evening out with your loved ones.” 

This is steakhouse fundamentalism done right – no gimmicks, no fusion confusion, just “the finest steakhouse-style food” executed with precision sourcing and stellar service. In a region where many restaurants chase trends, El Gaucho stays laser-focused on their mission: establishing “the benchmark in Southeast Asia and beyond for a contemporary, specialised steakhouse concept.” 

Their latest location is along the road between Danang and Hoi An, clearly hoping to capitalize on resort guests spilling outside for some comfort food done just right. 

Where: No.29, B4.3 Vet Villas, Khue My Ward, Ngu Hanh Son District, Danang

When: Daily 11am-late

Why: Southeast Asia’s premium steakhouse benchmark serving USDA Prime from 120-220 day corn-fed cattle in their signature brick-and-dark-wood aesthetic.

Connect: +84 974 471 924 | Website | Instagram 

Olivia’s Prime Steakhouse

This family-run steakhouse isn’t just serving dinner – they’re promising to “transcend your senses” with cuts that read like a carnivore’s fever dream: A5 Kobe, American Wagyu, in-house dry-aged USDA Prime, and PEI naturally raised grass-fed beef. Originally established in Oakville as “industry leaders in quality, luxury, and service,” Olivia’s has built their reputation on fusing “traditional approach with a modern twist” while maintaining that crucial family atmosphere where “when you’re here, you’re family.” 

Beyond the incredibly rare steaks, they’re serving house-made pasta and fresh fish alongside a distinguished scotch and wine menu that matches the premium protein selection. 

The promise is pure luxury dining that brings together “both worlds, with style and ease” – the kind of place where exceptional sourcing meets genuine hospitality. In a market flooded with steakhouse pretenders, Olivia’s positions itself as the real deal, offering an experience that goes beyond just great meat to create something that truly elevates fine dining “to another realm.”

Where: Indochina Mall, 74 Bach Dang, Hai Chau, Danang

When: Sunday-Thursday 11am-11pm, Friday-Saturday 11am-11:30pm

Why: Family-run luxury steakhouse serving A5 Kobe and in-house dry-aged USDA Prime with “when you’re here, you’re family” hospitality.

Connect: +84 0908 163 352 | Website | Instagram

The Best Streetfood Restaurants In Danang

Hải sản Châu Sơn 1 (Châu Nga)

Chefs will argue you should err towards any restaurant with a number in the name, and Châu Sơn 1 proves the point – though perhaps not always in the way you’d expect. 

This mid-range seafood spot has built a reputation around their signature garlic butter sauce that’s only available at the restaurant, particularly on dishes like lobster with garlic butter and bread, and mantis shrimp that one reviewer calls “delicious like nowhere else.” 

The fresh seafood draws crowds despite prices that aren’t rock-bottom, and, considering the quality, understandably so, with standout dishes including oysters, grilled scallops, and steamed mussels that keep regulars coming back. 

Where: 21 Nai Tu 2, An Hai Bac, Son Tra, Danang

When: Daily 10:30am–1 pm and 4–8:30pm

Why: Mid-range seafood spot famous for their exclusive garlic butter sauce on lobster and mantis shrimp that’s undeniably “delicious like nowhere else.”

Connect: +84 988 022 444

Banh Xeo Ba Duong

This is where Danang’s street food soul lives – a 30-something-year-old no-frills operation tucked at the end of an alley where three generations have perfected the art of crispy bánh xèo pancakes. The menu is concise because when you’ve been doing something this long, you don’t need to complicate it: golden pancakes, skewered pork, grilled meat, noodles, all served with the full Vietnamese herb garden of fresh accompaniments, pickled papaya, cucumber, and eggplant strips.

The beauty is in the customization – build your own rice paper rolls with whatever meat strikes your fancy and the condiments scattered across communal tables. The minced pork peanut sauce isn’t just recommended, it’s mandatory. Pure street food authenticity in a city racing toward fine dining sophistication. 

Where: 280/23 Hoang Dieu, Phuoc Ninh, Hai Chau, Danang

Why: The soul of Danang streetfood has seen three generations perfecting crispy pancakes down a mysterious alley.

When: Daily 9:30am-9:30pm

Connect: +84 236 3873 168

Heo Nuong Lu Ong Phu Dat

When you’ve got magnificent, multi-location pork operations running tandoori-like ovens that produce impeccably crispy results, you don’t need to overcomplicate the presentation. 

Heo Nướng Lu Ông Phú Đạt has built their reputation on doing one thing extraordinarily well – grilled pork belly that’s so good it carries simple, unadorned bánh mì sandwiches that exist purely to spotlight the meat. Located in Sơn Trà, this is the kind of mid-range operation that proves technique trumps theatrics every time. The cozy atmosphere and friendly service create the perfect backdrop for what’s essentially a masterclass in pork cookery, where those big ovens work their magic to create the kind of crispy-outside, tender-inside perfection that has locals queuing for their signature dish. In a city where bánh mì can be found on every corner, Ông Phú Đạt stands out by refusing to gild the lily – just exceptional pork, proper bread, and the confidence that comes from decades of doing it right.

Where: Multiple locations including 128 Nguyen Duy Hieu, An Hai Dong, Son Tra, Danang

Why: Tandoori-style ovens producing pork belly so perfect it needs nothing but bread to showcase the magic.

When: Daily 5:30am-6:30pm

Connect: +84 859 909 909

Quan Ba Dong Bun Mam

For 40 years, Mrs. Dong has been serving the kind of ‘dry’ bun mam that makes Da Nang people eat it for breakfast, lunch, and dinner “without getting bored” – and that’s not hyperbole when you understand her secret fish sauce recipe. 

Pure anchovy fish sauce gets mixed with sugar water cooked thick as honey, then elevated with crushed onions, garlic, ginger, chili, and chopped pineapple to create liquid gold that defines the dish. 

What sets Ba Dong apart is the crispy roasted pork with golden skin instead of the boiled meat most bun mam places serve, paired with fresh rice noodles, spring rolls, and raw vegetables that create “a bowl that is both delicious and nutritious without being greasy.” 

The restaurant stays packed despite its tiny size because word-of-mouth doesn’t lie – this is the kind of place where tourists “enjoy the dish with delight and crave it when they return.” 

You can order spring rolls, roasted pork, or the special combo with both, but whatever you choose, don’t forget the lemon and chili that make “the flavor of the dish perfect.” This is Central Vietnamese comfort food at its most addictive. 

Where: 145 Huynh Thuc Khang, Binh Hien, Hai Chau, Danang

Why: Mrs. Dong’s 40-year secret fish sauce recipe is a “liquid gold” that locals crave three meals a day.

When: Daily 6am-7pm

Connect: +84 905 734 237

Nem Nuong Ut Nau

When locals frequent an airy and impeccably-clean space you know the food backs up the setting. 

Nem Nướng Nha Trang Út Nâu keeps things focused with a limited menu that lets them perfect what matters – those standout nem nướng with “great roast flavor and fresh herbs” served on big rustic trays loaded with paper rolls, meats, and all the fixings for proper DIY assembly. 

The professional, attentive staff understands that sometimes the best dining experiences come from simplicity executed flawlessly rather than endless options executed poorly. This is the kind of place where the authentic ambiance comes naturally because it’s built on local loyalty rather than tourist gimmicks – streetside dining that doesn’t sacrifice substance for scenery. The beauty lies in those communal trays where everyone gets to build their own perfect bites, turning dinner into an interactive experience that feels both luxurious and refreshingly unpretentious.

Where: 162 Huynh Thuc Khang, Nam Duong, Hai Chau, Danang

Why: A spotless space serving DIY nem nướng assembly that turns dinner into interactive perfection.

When: 7am-9pm (Closed Sundays)

Connect: +84 909 093 281

Cơm Gà Lan

When your restaurant name translates to “one thing” and you’ve been packing crowds for decades, you’ve clearly mastered the art of doing less but doing it perfectly. Cơm Gà Lan serves exactly what the name promises – chicken rice – but gives you options: roasted, steamed, or the especially popular cơm gà xé bóp (shredded version) that gets elevated with lemongrass, coriander, and onion for extra zing.

The juicy chicken arrives with soup and pickles, creating a complete meal that proves bargain prices don’t mean bargain quality. The fact that it’s “always jam-packed” and locals recommend avoiding peak hours tells you everything about the reputation this single-dish specialist has built. This is Vietnamese comfort food stripped to its essence – no menu confusion, no unnecessary complications, just chicken rice executed so well that people queue for it daily. 

Where: 520 Trung Nu Vuong, Hoa Thuan Nam, Hai Chau, Danang

When: Sunday 9am-12pm, Monday 12pm-8:30pm, Tuesday-Saturday 9am-8:30pm

Why: Single-dish mastery so good you’ll need to avoid peak hours to beat the jam-packed crowds.

Connect: +84 935 434 636

Goi Ca Thanh Huong 

Since as long as anyone can remember, Nam O has been famous for seafood, and Thanh Huong represents the apex of that tradition with their gỏi cá. 

Located on Nguyen Luong Bang, quite a trip out of town, but worth it, with “airy space and poetic river views,” this place serves what might be Danang’s most interesting dish: carefully processed anchovies, sardines, or herring with heads, tails, organs, and bones removed, then mixed with rice powder, garlic, galangal, and ginger for the dry version, or soaked in fish sauce for the wet preparation. 

The raw fish is “clear, textural and very juicy” served with diverse fresh herbs and a special dipping sauce loaded with peanuts and sesame seeds. 

Beyond fish salad, the menu spans squid, clams, shrimp, oysters, and jellyfish at equally affordable prices. This is coastal Danang in its rawest, most authentic form. 

Where: 1029 Nguyen Luong Bang, Hoa Hiep Nam, Lien Chieu, Danang

When: Daily 10am-9pm

Why: Rustic raw fish salad served in an airy space with poetic views.

Connect: +84 905 170 200

Bun Bo Hue Ba Dieu 

This simple Tran Tong Street shop has turned bún bò into an art form, serving rice noodle soup with every conceivable cut of beef – thinly sliced, shin, tongue, tendon – plus pork balls and trotters for those who want to venture beyond bovine territory. 

The broth delivers “robust meaty flavour with natural sweetness and mild heat” that comes from doing one thing obsessively well rather than chasing menu variety. The meat arrives “cooked to perfection” with seasoning that’s “spot on,” proving that technical excellence trumps fancy presentation every time. 

The signature thập cẩm lets indecisive diners sample both beef and pork simultaneously, creating the kind of comprehensive noodle experience that keeps this small shop consistently packed. Located in Thanh Khe District, Bà Diệu represents the soul of Vietnamese noodle culture – no frills, no fuss, just decades of perfecting broth, meat, and seasoning until every bowl achieves that perfect balance of flavor and comfort.

Where: 17 Tran Tong, Thac Gian, Thanh Khe, Danang

Why: Every conceivable beef cut swimming in broth that’s achieved decades-long flavor perfection.

When: Daily 1-8pm

Connect: +84 236 3652 323

Mi Xứ Quảng

‘Mi Quang Tom Hrimp Noodle’ the sign outside reads. But we’ll forgive the spelling mistake, considering the My Quang is this good. Mi Xứ Quảng has built their reputation on preserving those authentic Central Vietnamese flavors through pre-marinated ingredient products that let diners prepare the dish “quickly, easily, and conveniently” without sacrificing taste. 

With three available flavors and simple preparation methods, they’ve solved the eternal problem of mi quang cravings when you can’t make it to the traditional shops. But they’ve also tackled an even more ambitious challenge – serving cao lầu outside of Hoi An, that jealously guarded noodle secret with thick, chewy yellow noodles that vendors claim can only be made with water from specific local wells. 

The fact that they’re attempting to replicate Hoi An’s most fiercely protected culinary treasure – a 17th-century fusion dish where “guests can eat the dishes and see the entire beautiful scenery of Hoi An ward from the top floor” – shows serious confidence in their traditional preparation methods. 

Capturing the magic that makes cao lau supposedly unreplicatable outside its birthplace remains the ultimate evidence of their authenticity claims. 

Where: 02 Phan Dang Luu, Hoa Cuong Bac, Hai Chau, Danang

When: Daily 6am-9:30pm

Why: Daring to steal Hoi An’s jealously guarded cao lau secrets plus mi quang so good you’ll forgive the misspelled sign

Connect: +84 988 220 087

What To Look For In The Best Restaurants In Danang

The best restaurants in Danang, then, share certain unmistakable qualities, but the most reliable indicator is simple: follow the crowds. 

If Banh Xeo Ba Duong have sold their last pancake, or Cơm Gà Lan requires avoiding peak hours due to the jam-packed conditions, you’ve found something special. 

Pay attention to opening times – the legendary spots often operate on their own schedules, like Mrs. Dong’s 40-year bun mam empire or Bà Diệu’s precise noodle service. 

In this coastal city, always err toward fresh seafood and epic street food over safe tourist options – whether that’s Thanh Huong’s challenging raw fish salad in Nam O or the crispy pork perfection at Heo Nướng Lu Ông Phú Đạt’s tandoori-style ovens. 

When it comes to splurging, the best restaurants in Danang worth your money are clear: Summer Le’s hyper-local obsession at Nen, Christian Le Squer’s MICHELIN-starred theater at 1888, Chef Sohan’s Mediterranean-Indian fusion at RANG, or Helio’s century-old family recipes at Cabanon Palace, or pop-in to see Myriam and Olivier at Le Comptoir. 

These aren’t just restaurants – the best restaurants in Danang are culinary destinations where technique, passion, and authenticity create experiences that justify every penny and every queue you’ll inevitably join.