Reopening of Vietnamese restaurant Danaksara at 5-star resort Furama Danang

Central cuisine - A valuable heritage in the flow of Vietnamese tourism

Central Vietnam has long been famous not only for its beautiful landscapes but also for its rich cuisine, rich in local flavors. With the strong development of the tourism industry, cuisine is not only a part of the experience but also becomes a cultural bridge, helping visitors understand more about the land they set foot on.

Many diners came to experience Danaksara restaurant on the reopening day.

Realizing the important role of cuisine in the journey of discovery of tourists, Danaksara restaurant was born with the mission of preserving and promoting the quintessence of Central cuisine, bringing a unique culinary space where visitors can enjoy traditional dishes made from the freshest local ingredients.

“Located on the grounds of Furama Villas Danang, Danaksara Restaurant is a fusion of tradition and modernity, between a green space and rich culinary stories. The return of Danaksara Restaurant is not only an important milestone in the development journey of Furama Villas Danang but also a step forward in elevating culinary tourism in Central Vietnam,” emphasized Mr. Le Dinh Nam – Deputy General Director of Furama Resort Danang.

Danaksara restaurant space.

Vegetable soup with clams.

Experiencing culture through every dish – The driving force behind sustainable tourism

With a rich menu, Danaksara fully recreates the flavors of the Central region through familiar dishes such as jellyfish salad mixed with figs, fried shrimp and pork rolls, sour snakehead fish soup, traditional braised fish in a clay pot, braised pork belly with coconut water, boiled sweet potato leaves with fish sauce, braised fish with turmeric, fried flying fish with shallots, snails braised with banana, roasted pork with rice vermicelli, Quang noodles, Hue beef noodle soup, Da Nang fish cake noodle soup...

“Each dish is not only a recipe but also a story about the customs, habits and life of the people of Central Vietnam. The restaurant not only serves tourists but also brings complete cultural experiences through the decoration, service style and dedication in each dish. Danaksara's goal is not only a culinary destination but also a destination for tourists to learn, feel and love the culture of Central Vietnam”, Chef Doan Van Tuan - General Chef of Furama - Ariyana Danang International Tourism Complex shared.

Traditional braised fish in clay pot.

Pork belly braised in coconut water.

Boiled sweet potato leaves with fish sauce.

According to Mr. Le Dinh Nam, in the context of strong tourism recovery, the trend of culinary tourism is increasingly becoming a driving force to attract international and domestic tourists. Tourists not only want to admire beautiful scenery but also want to experience culture through cuisine, learn about the origin and meaning of each dish.

Hai Chau