Da Nang MICHELIN Guide

Da Nang's only MICHELIN Star restaurant, set inside a restored colonial villa at the InterContinental Sun Peninsula. The cuisine is French fine dining conceived with Pierre Gagnaire's influence — precise technique, Vietnamese ingredients, and a wine list with genuine depth. The setting — a forested hillside above a private bay — is among the most dramatic in Southeast Asia. Booking essential: dinner reservations fill weeks in advance in peak season.

Central Vietnamese cuisine built on a sustainable sourcing philosophy — the menu changes with the season and the available catch, and the kitchen works directly with fishing families and small farms in the surrounding region. The food is deeply rooted in Da Nang's culinary heritage: bún bò Huế, mì Quảng, and bánh xèo reinterpreted with careful technique and better ingredients than most versions of the same dishes. The dining room is warm and unhurried. The price point is fair.

One of the most established Vietnamese restaurants on the My Khe strip, Madame Lan has consistently served the central coast canon to international visitors without compromising on technique or authenticity. The bún bò Huế is the best version in the An Thuong area, and the bánh xèo reliably delivers the crispy-crepe-with-fresh-herb combination that defines the dish. Booking recommended on weekends.

The definitive bánh xèo address in Da Nang — a local institution that has been producing the same sizzling rice crepes stuffed with pork, shrimp, and bean sprouts since 1960. The secret is the rice batter fermented overnight and the cast-iron pan technique that produces the paper-thin, properly crispy shell that makes or breaks the dish. Queue in the evening; arrive before 7pm to avoid the longest waits. Cash only, and worth every minute.

Mì Quảng — Da Nang's signature noodle dish — is turmeric-stained, thick-cut rice noodles served in a shallow broth with pork, shrimp, peanuts, rice crackers, and a mountain of fresh herbs. The version at 1A is widely considered the city's best: the broth is richer and less diluted than tourist-area competitors, the pork is sourced fresh daily, and the portion proportions are correct. Opens 6am, often sold out by 9. Go for breakfast.

A small, family-run restaurant in the lanes behind the Son Tra waterfront that has accumulated a loyal following for its Central Vietnamese home cooking. The braised pork belly with shrimp paste, the cá kho (caramelised fish in clay pot), and the daily fish dishes sourced from the adjacent fishing pier are the reasons to visit. No English menu — point and see what arrives. Almost always excellent.

One of the 2025 MICHELIN Guide's four new Da Nang Bib Gourmand additions, Bà Thương has been serving the city's definitive bún bò Huế for over 50 years. The spicy lemongrass-scented broth is built on a slow-simmered beef bone base seasoned with shrimp paste, lemongrass, and annatto oil — the full Huế treatment. Open 6–11am only; arrive by 7am or expect to queue. One of the most authentic early-morning eating experiences in Da Nang.

This no-frills morning shop is known for one distinguishing characteristic: its vivid red-orange broth made with fresh shrimp rather than pork stock, producing a deeper, more intensely seafood-driven version of mì Quảng than most competitors. Open 6am–1pm, it fills fast with locals who know the kitchen. You can top your bowl with quail egg, pork, shrimp, meatball, or the signature springy jellyfish. A tightly focused, excellent bowl.

A new 2025 Bib Gourmand addition with a menu focused on two dishes — mỳ Quảng and bánh tráng thịt heo (grilled pork with rice paper). Straw chandeliers and local folk-art paintings define the interior, giving the space an authentically rural Vietnamese character that stands in contrast to the tourist-oriented strips of An Thuong. Open daily 6am–10:30pm, making it one of the few Bib Gourmand addresses available for all three meals.

Da Nang's only vegetarian Bib Gourmand, and one of the more distinctive restaurants in the city's MICHELIN Guide. Entering through an aged wooden door, guests find a dining room furnished with Tibetan artefacts alongside a menu rooted in Vietnamese vegetarian techniques. The food avoids the ersatz "mock meat" approach common in tourist-area vegetarian restaurants — the dishes are built around real flavour and local seasonal produce. A genuinely calming space. Open daily 10am–10pm.

Da Nang's most surprising Bib Gourmand — an Indian restaurant on the beachfront strip that manages to satisfy both the letter and spirit of the category. The menu merges Mediterranean and Indian influences: butter chicken, lamb curry, chicken tikka masala, and Hyderabadi biryani alongside vegetarian options that work for first-timers and committed spice-lovers alike. Excellent value on Vo Nguyen Giap, where most restaurants at this price point are generic. Open daily for lunch and dinner.

A modern villa with a dramatic courtyard and opulent dining room helmed by Vietnamese chef La Thua An, who trained in France before returning to open The Temptation in 2019. The cooking is genuinely inventive — layered flavours, whimsical plating, and a willingness to push Central Vietnamese ingredients into unexpected combinations. The dessert course is the most talked-about in Da Nang's restaurant scene: The Sweet Egg Nest of Han River encases multiple components in a spun-sugar shell inside a bamboo cage. Exceptional for a special occasion.

One of three new 2025 MICHELIN Selected additions from Da Nang. Bếp Cuốn is a charming open-air Vietnamese restaurant with bamboo accents, lanterns, and lush greenery — the most photogenic interior on the Son Tra waterfront strip. The menu spans both Northern and Southern Vietnamese dishes, making it a reliable first choice for visitors wanting a broad introduction to the country's food culture. The signature Mẹt Bếp Cuốn platter (four snacks with fish sauce and tamarind dips) is the go-to opening move. Open daily 1pm–9pm.

A new 2025 MICHELIN Selected restaurant drawing attention for its elevated approach to Central Vietnamese street-food classics. The signature bowl — mì Quảng with crispy spring rolls, sliced beef, bean sprouts, and peanuts — is a generous, well-composed version of Da Nang's most iconic dish. The wooden-toned interior (the name translates roughly as "wooden spoon") gives the space a warm, neighbourhood character distinct from the more design-forward new openings on the tourist strip. Excellent lunch choice.

Set beneath a large tree and open mornings only, Bún Riêu Cua 39 focuses on a single specialty: rice noodles with crab meat in a rich, tangy, umami-forward family-recipe broth. The Tô Riêu Đặc Biệt (special bowl) comes with crab, three types of fish cake, and optional pork sausage wrapped in banana leaves — a full breakfast in one bowl. The atmosphere is no-frills neighbourhood; the quality is MICHELIN-recognised. Go early — the kitchen closes when the pots are empty.

A rustic outdoor-leaning seafood restaurant with fairy lights strung in the trees and a live seafood tank where guests pick their ingredients before the kitchen prepares them across multiple Southeast Asian styles. The star is the lobster prepared in garlic butter sauce — MICHELIN inspectors specifically call it out. Gloved staff assist with crustacean prep; the kitchen is notably clean and organised. Reservations recommended, particularly on weekend evenings. Open daily 10:30am–10:30pm.

One of Da Nang's oldest bún thịt nướng (grilled pork vermicelli) addresses, with over 35 years of continuous operation on Yen Bai Street. The charcoal-grilled pork is the foundation — slow-cooked over embers with the signature aroma that separates this from gas-grilled versions. The menu expands to include nem lụi (pork skewers), bánh xèo, and bò lá lốt (grilled beef wrapped in betel leaves). A deeply local address that rewards the short navigation from the tourist strip. Cash only.

The only Italian-Vietnamese fusion restaurant in Da Nang's MICHELIN Guide, and one of the city's most acclaimed dining rooms. Chef Alessio heads a kitchen that combines Italian technique with Vietnamese ingredients — an approach that produces genuinely interesting results rather than the confused fusion menus common elsewhere. The restaurant also received the MICHELIN Service Award for 2024, with service supervisor Anh Nguyen singled out for her warmth and expertise. Reservations essential on weekends.

Da Nang's most formally French MICHELIN Selected restaurant — a high-end address noted for its serious wine list, impeccable service, and classic French cooking executed at a standard that would be unremarkable in Lyon and is genuinely impressive in Vietnam. The kitchen uses local ingredients where possible without forcing the fusion angle; the approach is mostly faithful to the source tradition. Best for: business dinners with international guests, or travellers who want French cuisine done properly. Booking strongly recommended.

Helmed by a MasterChef Vietnam runner-up, Nu Đồ Kitchen brings a competition-kitchen sensibility to Central Vietnamese classics. The mì Quảng comes in four distinct variations — an unusual approach that allows the kitchen to showcase different interpretations of the city's signature dish without losing the dish's identity. The ambiance leans contemporary Vietnamese, with a strong social media presence that hasn't come at the cost of genuine culinary commitment. Good for groups who want something a level above street food.

The most-visited Western-oriented restaurant on the Han River promenade, and one of the few Da Nang addresses where a business dinner or date-night with foreign guests reliably works. The menu covers Vietnamese and Western dishes without mishandling either. The river terrace with Dragon Bridge views is genuinely one of the better dining settings in the city — arrive by 8pm on weekends to beat the reservation queue. Wine selection is adequate; cocktails are better.

A long-standing My Khe institution that has maintained quality across a decade of tourism expansion in the An Thuong neighbourhood. The menu leans international — grills, pasta, seafood platters — executed at a standard that justifies the modest premium over street-food alternatives. The outdoor seating area under the frangipani trees is pleasant in the evening dry season. Among the most reliable mid-range dining choices for first-time visitors to Da Nang.

Da Nang's best-known steakhouse and consistently one of its most reviewed Western restaurants. The kitchen centres on wood-fired beef — sourced from Australian and American suppliers — alongside grilled prawns, pastas, and a range of Southern comfort food. The price-to-quality ratio is reasonable by resort-city standards, and the service is attentive without being intrusive. Good for travellers who want a break from noodle soups, or for groups with mixed dietary preferences.