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Broadway Night – Furama Resort Danang's unique end-of-year celebration was successfully held at the newly opened Ariyana Convention Centre on December 31st, 2017.

The spectacular night of culture, art, and entertainment featured a blend of the finest musical excerpts with the marvelous interaction between music, lights effects and stage designs, delighting more than 500 guests with one surprise after another which they will cherish for a long time.

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According to Danang municipal Department of Tourism, the city has seen a significant growth in the number of foreign tourist arrivals in 2017.

It is estimated that the total number of visitors coming to Danang city has reached 6.6 million in 2017, rising by 19% compared to 2016 and achieving 104.8% of this year's target.

The total number of foreign visitor arrivals is expected to have increased 36.8% compared to 2016 to 2.3 million this year, achieving 114.7% of 2017's target. About 4.3 million domestic guests are predicted to have visited Danang in 2017, rising by 11.3% against 2016, obtaining 100.1% of this year's target.

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New Don Cipriani’s menu from new Italian Chef

A new menu at our Italian Restaurant, Don Cipriani's, is going to blow you away with its very distinguished new and amazingly tasteful and truly Italian dishes. These dishes will transform our tastes of the Italian kitchen usually famous for its pizzas & pastas or gelatis, etc. Here is just a glimpse of our new Italian Chef "Andrea's" creations:

The traditional salad with octopus has been transformed into a new signature dish under the creative hands of Chef Andrea. Freshly caught octopus is soaked in wheat flour before cooking which makes the dish more crispy and enhances its taste of freshness. La Parmigiana di Melanzane is also a pure dish with fried eggplants au gratin, cooked in the oven combined with tomato, mozzarella and parmesan cheese. Chef Andrea keeps the same classic Mediterranean ingredient, which is one of the most common and traditional dishes in the Italian cuisine, but gives a different interpretation to the customers who enjoy the contrast feeling including the  Parmesan cheese IceCream, or Parmigiana di Melanzane con Gelato like our Italian friends would say.

The true spirit of Italian cuisine reflected through each dish of the new menu clearly shows  the enthusiasm of Chef Andrea, whose major was not on cooking when he was at university. He fell in love with cooking. He traveled, worked and learned in Italy, China, Ireland and Vietnam to develop his skills as well as nurture his passion for cooking. Keeping the tradition and adding something new to make signature dishes is what Chef Andrea aims to do. The interesting smell of truly Italian food would come to guests' tongue, familiar but new, traditional but a breakthrough with a new approach – that what the new menu at Don Cipriani's restaurant brings to its customers.

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