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Da Nang launched the tourist season in 2018 on April 27 at the Bien Dong Park in the city's Son Tra peninsula with a programme of more than 20 activities, aiming to lure and entertain visitors to the coastal city.

Prominent among the events will be a Kayak racing competition, a kite contest and pavilions introducing Da Nang tourism information, sea cuisines, tour services and performance of sea sports. Music performances will also be organised every night.

A painting contest themed sea and islands will be held for children, together with various other activities.

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The number of tourists to the central coastal city of Da Nang reached more than 355,500 on holidays between April 28 and May 1, a year-on-year surge of 14.2 percent.

Of the total, there were over 101,600 foreigners and 253,900 domestic holiday-makers, up 20.2 percent and 12 percent respectively from the same time last year.

The majority of foreign visitors were from the Republic of Korea, Japan and China. They came to the city via direct flights.

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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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