Danang Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Danang's food culture is defined by its coastal Central Vietnamese character, featuring fresh seafood, balanced flavors, and iconic dishes like Mi Quang and Banh Xeo prepared in styles unique to the region. The city's culinary scene emphasizes simplicity, freshness, and communal dining, with food traditions that bridge the culinary divide between northern and southern Vietnam while maintaining distinct local character.
Traditional Dishes
Must-try local specialties that define Danang's culinary heritage
Mi Quang (Quang-style Noodles)
Danang's most iconic dish features thick, flat rice noodles colored with turmeric, topped with shrimp, pork, or chicken, fresh herbs, peanuts, and rice crackers, served with just enough rich broth to coat the noodles rather than submerge them. The balance of textures – chewy noodles, crunchy crackers, tender meat – and the aromatic broth make this the quintessential Danang meal.
Originally from Quang Nam province, Mi Quang has been adopted as Danang's signature dish, with each vendor claiming their own family recipe. The dish was traditionally served at special occasions and has evolved from a peasant food to a source of regional pride.
Banh Xeo (Danang-style Sizzling Pancake)
Unlike the large, yellow southern version, Danang's banh xeo is smaller, crispier, and uses less turmeric, creating a delicate crepe filled with pork, shrimp, and bean sprouts. It's wrapped in rice paper with fresh herbs and lettuce, then dipped in a special fermented peanut sauce unique to Central Vietnam.
The name 'xèo' comes from the sizzling sound the batter makes when poured into the hot pan. Danang's version reflects Central Vietnamese preference for lighter, more herb-forward dishes.
Bun Cha Ca (Fish Cake Noodle Soup)
A comforting bowl featuring white rice vermicelli in a clear, sweet-savory broth made from fish bones, topped with handmade fish cakes, fried fish pieces, fresh herbs, and sometimes pineapple for sweetness. The fish cakes are bouncy and flavorful, made from fresh mackerel or snakehead fish pounded by hand.
This dish showcases Danang's coastal heritage and the Central Vietnamese talent for creating complex flavors from simple ingredients. Each family-run shop has its own fish cake recipe, often guarded secrets.
Banh Trang Cuon Thit Heo (Pork and Fresh Herb Rolls)
Thin, translucent rice paper wrapped around boiled pork belly, fresh herbs (including basil, perilla, and lettuce), starfruit, and green banana, served with a rich peanut dipping sauce. The combination of fatty pork, crunchy vegetables, and aromatic herbs creates perfect balance.
A beloved Danang specialty that exemplifies Central Vietnamese love for fresh, do-it-yourself meals where diners assemble their own rolls at the table, promoting social interaction during meals.
Banh Canh (Thick Noodle Soup)
Thick, chewy tapioca or rice flour noodles in a rich broth, available in several varieties including crab (banh canh cua), fish cake, or pork knuckle. The noodles have a unique slippery texture, and the broth is deeply flavored and often slightly sweet.
While found throughout Vietnam, Danang's version is known for its particularly thick, chewy noodles and the generous use of fresh crab or fish in the broth.
Nem Lui (Lemongrass Skewers)
Grilled pork skewers wrapped around lemongrass stalks, served with rice paper, fresh herbs, pickled vegetables, and a special peanut sauce. Diners wrap the meat with herbs in rice paper, creating a fresh, aromatic bite with smoky grilled flavors.
Originally from Hue but widely adopted in Danang, nem lui represents the Central Vietnamese tradition of interactive dining where the act of wrapping and assembling is part of the meal's enjoyment.
Bun Mam Nem (Fermented Fish Noodle Soup)
A bold, pungent noodle soup with rice vermicelli in a fermented anchovy broth, topped with pork, shrimp, eggplant, and fresh herbs. The fermented fish paste gives the broth an intensely savory, umami-rich flavor that divides diners into devoted fans or absolute avoiders.
This dish showcases the Central Vietnamese use of fermented fish products (mam nem) and represents the region's love for strong, complex flavors that challenge the palate.
Banh Beo (Water Fern Cakes)
Small, steamed rice cakes in tiny ceramic dishes, topped with dried shrimp, crispy pork skin, scallion oil, and fish sauce. These delicate, slightly chewy cakes are eaten in one bite, dish and all, providing a perfect balance of textures and flavors.
A Hue imperial dish that has become a popular snack in Danang, traditionally served as an appetizer or light meal. The name 'beo' refers to water ferns, which the cakes supposedly resemble.
Hai San Tuoi (Fresh Seafood)
Danang's coastal location means incredibly fresh seafood prepared simply to highlight natural flavors: grilled scallops with spring onion oil, steamed clams with lemongrass, salt-and-pepper squid, or whole grilled fish. Seafood is typically cooked to order and served with fresh herbs and dipping sauces.
As a major coastal city, Danang's seafood culture is integral to its identity, with fishing boats arriving daily and seafood restaurants lining the beaches and riverfront.
Com Ga (Chicken Rice)
Fragrant rice cooked in chicken broth, served with shredded chicken, herbs, pickled vegetables, and a rich chicken broth on the side. The rice is slightly yellow from turmeric and incredibly flavorful, while the chicken is tender and aromatic.
A comfort food staple throughout Central Vietnam, with Danang's version known for its particularly fragrant rice and the quality of free-range chicken used.
Che (Sweet Dessert Soup)
A category of sweet soups and puddings served hot or cold, featuring combinations of beans, jellies, fruits, coconut milk, and crushed ice. Popular versions include che bap (corn sweet soup), che dau xanh (mung bean), and che thap cam (mixed che with multiple ingredients).
Che is popular throughout Vietnam, but Danang's tropical climate makes the cold versions particularly refreshing. These desserts reflect Vietnamese ingenuity in creating complex sweets from simple ingredients.
Banh Trang Thit Heo (Grilled Pork with Rice Paper)
Grilled pork served with rice paper that's briefly heated over charcoal, fresh herbs, pickled vegetables, and dipping sauce. The rice paper becomes slightly crispy and smoky from the charcoal, adding another dimension to the fresh roll experience.
A social dining experience popular in Danang where groups gather around a small charcoal grill, toasting their own rice paper and assembling rolls together.
Taste Danang's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Dining in Danang is a relaxed, communal affair where warmth and hospitality take precedence over formal rules. While locals are forgiving of foreign visitors' cultural missteps, understanding basic Vietnamese dining customs will enhance your experience and show respect for local culture. The emphasis is on sharing, community, and enjoying food together rather than individual dining experiences.
Communal Dining
Vietnamese meals are almost always shared family-style, with multiple dishes ordered for the table and everyone taking small portions from each dish. Rice or noodles form the base, with other dishes considered accompaniments. It's expected that you'll try everything on the table and that everyone eats at roughly the same pace.
Do
- Wait for the eldest person or host to begin eating before you start
- Serve others before serving yourself, especially elders
- Take small portions so everyone gets to try each dish
- Hold your bowl close to your mouth when eating rice or noodles
Don't
- Don't take the last piece of food without offering it to others first
- Don't stick chopsticks vertically in rice (resembles incense at funerals)
- Don't point chopsticks at others
- Don't start eating before elders or hosts
Chopstick Etiquette
Chopsticks are the primary utensil, though spoons are used for soups and sometimes rice. Proper chopstick use is appreciated, but locals understand foreigners may struggle. Most casual restaurants will provide both chopsticks and spoons, and it's perfectly acceptable to ask for a fork if needed.
Do
- Rest chopsticks on the chopstick rest or bowl rim between bites
- Use the serving utensils if provided for shared dishes
- Ask for a spoon or fork if you're uncomfortable with chopsticks
Don't
- Don't cross your chopsticks on your plate
- Don't use chopsticks to move bowls or plates
- Don't wave chopsticks around while talking
- Don't stab food with chopsticks
Ordering and Seating
In casual restaurants and street food stalls, you typically seat yourself and flag down staff to order. In busier places, you may need to share tables with strangers, which is completely normal and expected. Menus often have pictures, and pointing is acceptable when ordering.
Do
- Sit wherever there's space available, including with strangers at shared tables
- Make eye contact or raise your hand to get server's attention
- Order multiple dishes to share if dining with others
- Ask for recommendations – locals love sharing their favorites
Don't
- Don't expect private tables during busy meal times
- Don't snap fingers or whistle to get attention
- Don't expect elaborate service at casual eateries
- Don't be surprised if your dishes arrive at different times
Street Food Protocol
Street food is eaten on small plastic stools at low tables, often right on the sidewalk. This is how locals eat, and joining them is part of the authentic Danang experience. Payment is usually after eating, and you simply tell the vendor what you had.
Do
- Sit on the small plastic stools even if uncomfortable
- Observe what others are ordering if menus aren't available
- Place used napkins and trash in the provided basket or on the table
- Pay attention to how locals eat each dish and follow their lead
Don't
- Don't expect English menus at local street stalls
- Don't leave without paying (tell them what you ordered)
- Don't expect restroom facilities at street food stalls
- Don't be put off by basic hygiene standards – locals eat here daily
Breakfast
6:00-8:00 AM is prime breakfast time in Danang. Breakfast is considered an important meal, typically consisting of noodle soup (pho, bun, or banh canh) or rice dishes. Many popular breakfast spots sell out by 9 AM and close for the day. Locals often eat breakfast out rather than at home, making morning markets and noodle shops bustling social scenes.
Lunch
11:30 AM-1:00 PM is lunch time, with most locals eating around noon. Lunch is the main meal of the day and typically includes rice with several dishes. Many small restaurants and street food stalls close between 2-4 PM for an afternoon break. Office workers often have 1-2 hours for lunch, making popular spots very crowded between 11:30 AM-12:30 PM.
Dinner
5:30-8:00 PM is typical dinner time, though seafood restaurants and beer gardens stay open later. Dinner is more relaxed than lunch and often involves gathering with friends or family. Evening brings a different food scene, with barbecue stalls, seafood restaurants, and beer gardens becoming active. Many locals eat a lighter dinner than lunch, often opting for noodles or street food snacks.
Tipping Guide
Restaurants: Tipping is not traditionally expected in Vietnam. At mid-range to upscale restaurants, leaving 5-10% or rounding up the bill is appreciated but optional. Some tourist-oriented restaurants may add a service charge (5-10%) to the bill.
Cafes: No tipping expected at cafes. You may round up to the nearest 5,000 or 10,000 VND for convenience, but it's not necessary.
Bars: Tipping is not expected at local bars. At upscale cocktail bars or hotel bars, you might leave small change or round up, but it's entirely optional.
Street food vendors never expect tips. If you receive exceptional service or want to show appreciation, rounding up the bill or leaving 10,000-20,000 VND is a kind gesture but not expected. Avoid over-tipping as it can create uncomfortable situations or inflate prices for future customers.
Street Food
Danang's street food scene is the beating heart of its culinary culture, where some of the city's best food is served from plastic stools on sidewalks. Unlike the overwhelming street food chaos of Hanoi or Saigon, Danang's scene is more manageable and accessible, with concentrated areas where vendors set up daily. The street food here showcases Central Vietnamese specialties that are harder to find elsewhere in the country, and eating at these humble stalls alongside locals offers authentic insight into daily life. Street food in Danang operates on a schedule: morning vendors serve breakfast noodles and banh mi from dawn until mid-morning, lunch spots appear around 11 AM, and evening brings barbecue stalls, banh xeo vendors, and seafood grills. Most vendors specialize in just one or two dishes perfected over years, sometimes generations. Hygiene standards are generally good by street food standards – look for busy stalls with high turnover, as locals know which vendors maintain quality. Prices are incredibly affordable, typically 20,000-50,000 VND ($0.80-$2 USD) per dish.
Banh Mi
Danang's version of the famous Vietnamese sandwich features a crispy baguette (lighter and airier than southern versions) filled with pâté, Vietnamese cold cuts, pickled vegetables, cilantro, and chili. The bread quality here is exceptional due to French colonial influence.
Morning street carts, particularly around markets, near schools and office buildings, along Tran Phu Street
15,000-25,000 VND ($0.60-$1 USD)Mi Quang from Street Vendors
The same iconic dish but from sidewalk stalls where vendors have perfected their family recipes over decades. The broth, noodles, and toppings are prepared fresh throughout the morning.
Residential neighborhoods, morning markets, along Ong Ich Khiem Street, near Con Market
30,000-40,000 VND ($1.20-$1.60)Banh Trang Nuong (Vietnamese Pizza)
Rice paper grilled over charcoal and topped with quail egg, dried shrimp, green onions, and various toppings, then folded and cut into pieces. Crispy, savory, and addictive, this is a popular afternoon and evening snack.
Evening street stalls, near schools and universities, around Tran Phu Street and Bach Dang riverside
10,000-15,000 VND ($0.40-$0.60)Bun Thit Nuong (Grilled Pork Vermicelli)
Rice vermicelli topped with grilled marinated pork, fresh herbs, pickled vegetables, peanuts, and fish sauce dressing. The pork is grilled over charcoal, giving it a smoky flavor.
Evening street vendors, near beer gardens, around residential areas
30,000-45,000 VND ($1.20-$1.80)Che (Sweet Soup)
Cold or hot sweet dessert soups served from carts, with dozens of ingredients to choose from including beans, jellies, fruits, and coconut milk. Perfect for hot Danang afternoons.
Afternoon and evening carts, near markets, along Bach Dang Street, around Han Market
15,000-25,000 VND ($0.60-$1 USD)Banh Bao Banh Vac (White Rose Dumplings)
Delicate steamed dumplings made from translucent rice paper filled with shrimp or pork, shaped like roses. These are particularly special as authentic versions come only from a few family operations.
Specialized vendors, evening street stalls, near Han Market area
30,000-40,000 VND ($1.20-$1.60)Bo Bia (Fresh Spring Rolls)
Soft rice paper rolls filled with Chinese sausage, dried shrimp, jicama, lettuce, and herbs, served with a sweet-savory sauce. Different from the fried spring rolls, these are light and refreshing.
Evening street carts, near schools, around residential neighborhoods
20,000-30,000 VND ($0.80-$1.20)Best Areas for Street Food
Con Market (Cho Con) Area
Known for: Morning street food including banh mi, mi quang, and various noodle soups. The surrounding streets have numerous breakfast vendors and the market itself has food stalls inside.
Best time: 6:00-9:00 AM for breakfast, 11:00 AM-2:00 PM for lunch
Han Market (Cho Han) Vicinity
Known for: Diverse street food options throughout the day, from morning noodles to evening snacks. The area around the market has numerous vendors and small restaurants serving local specialties.
Best time: All day, particularly busy 6:00-9:00 AM and 5:00-8:00 PM
Tran Phu Street
Known for: Evening street food scene with banh trang nuong (Vietnamese pizza), banh xeo, and various grilled items. Popular with students and young locals.
Best time: 4:00-10:00 PM
Bach Dang Riverside
Known for: Evening food stalls and vendors selling snacks, seafood, and desserts with views of the Han River. More touristy but still authentic.
Best time: 5:00-10:00 PM
Ong Ich Khiem Street
Known for: Concentration of morning mi quang vendors and breakfast spots frequented almost exclusively by locals. Authentic neighborhood food scene.
Best time: 6:00-10:00 AM
Hoang Dieu Street
Known for: Evening banh xeo and grilled pork vendors, popular with local families. Less touristy area with authentic neighborhood atmosphere.
Best time: 5:00-9:00 PM
Dining by Budget
Danang offers exceptional value for food, with costs significantly lower than Western countries while maintaining good quality and freshness. The city caters to all budgets, from street food that costs less than a dollar to upscale seafood restaurants and international dining. Even budget travelers can eat extremely well here, while those willing to splurge will find their money goes much further than in neighboring tourist destinations like Thailand or Bali.
Budget-Friendly
Typical meal: 20,000-50,000 VND ($0.80-$2 USD) per meal
- Eat where locals eat - if it's busy with Vietnamese people, it's good and affordable
- Breakfast is the cheapest meal; many shops sell out by 9 AM and close
- Bring small bills (20,000, 50,000 VND notes) as street vendors often lack change
- Markets have the cheapest food stalls, especially in the morning
- Avoid restaurants with picture menus near tourist attractions - they charge premium prices
- Learn to say 'bao nhieu tien?' (how much?) to confirm prices before ordering
- Drink Vietnamese coffee instead of Western-style coffee to save money
- Buy fruit from markets rather than cut fruit from tourist areas
Mid-Range
Typical meal: 80,000-200,000 VND ($3.20-$8 USD) per meal
Splurge
Dietary Considerations
Danang's food scene, like most of Vietnam, is heavily centered on meat and seafood, making it challenging but not impossible for those with dietary restrictions. However, the Vietnamese love of fresh vegetables and herbs means most meals include substantial plant-based components. Communication about dietary needs can be difficult due to language barriers, but locals are generally accommodating once they understand your requirements.
Vegetarian & Vegan
Moderate availability. Vietnam has a Buddhist vegetarian tradition (an chay), so vegetarian options exist, though they're not mainstream. Finding vegan options is more challenging as fish sauce, shrimp paste, and egg are ubiquitous in Vietnamese cooking. Dedicated vegetarian restaurants exist but are limited.
Local options: Com chay (vegetarian rice with mock meats and tofu), Mi Quang chay (vegetarian version with tofu and mushrooms), Banh xeo chay (vegetarian sizzling pancake), Goi cuon chay (fresh spring rolls with tofu and vegetables), Pho chay (vegetarian pho with vegetable broth), Che (sweet soups made with beans, coconut milk, and fruit), Banh mi chay (vegetarian sandwich with tofu pâté)
- Look for 'com chay' or 'an chay' signs indicating vegetarian restaurants, often near temples
- Buddhist vegetarian days (1st and 15th of lunar month) mean more vegetarian options available
- Learn key phrases: 'Toi an chay' (I'm vegetarian), 'Khong thit' (no meat), 'Khong ca' (no fish)
- Specify no fish sauce ('khong nuoc mam') and no shrimp paste ('khong mam tom') for vegan meals
- Many dishes can be made vegetarian by substituting tofu for meat - ask vendors
- Markets sell fresh fruit, vegetables, and nuts for self-catering
- Be aware that 'vegetarian' in Vietnam often includes egg and may include fish sauce
Food Allergies
Common allergens: Peanuts (used in sauces and as toppings), Shellfish and fish (including fish sauce in nearly everything), Soy (tofu and soy sauce widely used), Eggs (in many noodles and dishes), Sesame (sesame oil and seeds common), Tree nuts (cashews in some dishes)
Carry a written card in Vietnamese explaining your allergy, as verbal communication may be misunderstood. Show the card to restaurant staff and street vendors. Be aware that cross-contamination is common in busy kitchens. Stick to simple dishes where you can see all ingredients. At street food stalls, watch what goes into dishes before ordering.
Useful phrase: Toi bi di ung voi ___ (I'm allergic to ___): dau phong (peanuts), tom (shrimp), ca (fish), trung (eggs), dau nanh (soy). 'Rat nghiem trong' means 'very serious' to emphasize severity.
Halal & Kosher
Limited halal options in Danang. There is a small Muslim community and a few halal-certified restaurants, mainly serving Indian or Middle Eastern cuisine. Kosher food is virtually unavailable. Seafood and vegetarian options may be the safest choices.
Search for 'halal' restaurants near the city center - a few Indian and Middle Eastern restaurants cater to Muslim visitors. The Muslim Cham community exists in Central Vietnam, but halal infrastructure in Danang is minimal. Consider self-catering from markets with vegetables, fruit, and packaged goods. Apps like HalalTrip can help identify halal-friendly options.
Gluten-Free
Relatively easy compared to other dietary restrictions, as rice is the staple grain. Many traditional Vietnamese dishes are naturally gluten-free, though soy sauce (containing wheat) is common. The concept of gluten-free is not well understood locally.
Naturally gluten-free: Pho and most rice noodle soups (verify broth ingredients), Com tam (broken rice with grilled meats), Goi cuon (fresh spring rolls with rice paper), Grilled meats and seafood without marinade, Fresh fruit and vegetables from markets, Che (sweet soups made with rice, beans, and coconut), Com ga (chicken rice) - verify no soy sauce used
Food Markets
Experience local food culture at markets and food halls
Han Market (Cho Han)
Danang's largest and most famous market, a three-story building with the ground floor dedicated to fresh produce, meat, seafood, and prepared foods. The market is a sensory experience with vendors calling out, fresh fish being cleaned, and the aroma of herbs and spices. The surrounding streets have additional food stalls.
Best for: Fresh tropical fruit, dried seafood, spices, prepared foods, and food stalls serving local breakfast and lunch. Great for observing daily life and buying ingredients. The second floor has fabric and souvenirs.
Daily 6:00 AM-7:00 PM, busiest 6:00-9:00 AM. Some food stalls close by early afternoon.
Con Market (Cho Con)
A more local, less touristy market than Han Market, where residents shop for daily needs. The atmosphere is more authentic and chaotic, with narrow aisles packed with vendors selling everything from live chickens to fresh herbs. The surrounding streets have excellent street food.
Best for: Authentic local market experience, fresh produce at lower prices than Han Market, morning street food including mi quang and banh mi. Best for those wanting to see how locals really shop.
Daily 5:00 AM-6:00 PM, most active 5:00-9:00 AM
Helio Night Market
A modern night market near the Han River featuring food stalls, shopping, and entertainment. More tourist-oriented than traditional markets but offers a concentrated area to try multiple street food items in one evening with a carnival-like atmosphere.
Best for: Evening street food sampling, grilled seafood, Vietnamese snacks, cold beer, and people-watching. Good for families and those wanting a safe, organized introduction to street food.
Daily 5:00 PM-11:00 PM, most active 6:00-9:00 PM
Hoa Khanh Market
A neighborhood market in Hoa Khanh district, far from tourist areas, offering a completely authentic local experience. This is where Danang residents do their daily shopping, with minimal English spoken and prices reflecting local rates rather than tourist premiums.
Best for: Authentic market experience, rock-bottom prices, observing local food culture, fresh produce and seafood. Only for adventurous travelers comfortable with no English and basic facilities.
Daily 5:00 AM-5:00 PM, busiest 5:00-8:00 AM
My Khe Beach Seafood Market
An informal collection of seafood vendors near My Khe Beach where you can select live seafood and have it cooked to order at adjacent restaurants. The seafood is incredibly fresh, brought in by local fishermen, and you pay by weight.
Best for: Fresh seafood experience, choosing your own fish/shellfish/crustaceans and having them prepared, beachside dining atmosphere. Great for seafood lovers wanting the freshest possible meal.
Daily 10:00 AM-10:00 PM, best in the evening for dinner
Organic Markets (Various Locations)
Small organic and farmers markets pop up weekly at various locations, selling pesticide-free vegetables, herbs, and fruits from local farms. These are relatively new in Danang and cater to health-conscious locals and expats.
Best for: Organic produce, supporting local farmers, meeting expats and health-conscious locals, fresh herbs and specialty vegetables.
Typically Saturday or Sunday mornings, 7:00-11:00 AM. Locations vary - check local Facebook groups for current schedules.
Seasonal Eating
Danang's tropical climate means fresh produce is available year-round, but distinct wet and dry seasons affect what's at peak freshness and which dishes are most popular. The seafood offerings change with fishing seasons, and certain fruits appear only at specific times. Understanding seasonal eating helps you enjoy ingredients at their best and experience how locals adjust their diets throughout the year. The hot season brings a craving for cold dishes and sweet soups, while the rainy season means hearty noodle soups and hot meals are more appealing.
Dry Season (February-July)
- Peak season for mangoes, lychees, longans, and dragon fruit
- Best weather for beachside seafood dining and outdoor eating
- Fresh tuna and mackerel season (March-May)
- Ideal time for cold noodle dishes and fresh spring rolls
- Rambutan season (May-July)
- Street food scene most active with pleasant evening weather
Rainy Season (August-January)
- Custard apple, pomelo, and star fruit season
- Cooler weather makes hot noodle soups more appealing
- Squid and cuttlefish peak season (September-November)
- Mushroom season with wild varieties in markets
- Cooler evenings perfect for hot pot and grilled dishes
- Reduced beach dining due to rougher seas and rain
Tet (Lunar New Year, January/February)
- Special holiday foods appear in markets
- Banh chung (square sticky rice cakes) and banh tet (cylindrical version)
- Mut (candied fruits and seeds) everywhere
- Many restaurants close for 3-7 days during Tet
- Family-style feasting with elaborate multi-dish meals
- Increased prices for specialty ingredients and dining out
Summer Peak (June-August)
- Hottest months with temperatures often above 35°C (95°F)
- Maximum desire for cold drinks, ice cream, and chilled desserts
- Watermelon, pineapple, and passion fruit at peak
- Iced coffee and fruit shake consumption peaks
- Evening dining preferred over midday meals
- Beach seafood restaurants busiest with domestic tourists