Limoncello — Restaurant in Đà Nẵng

After so many days in Vietnam, many of us had grown bored eating Vietnamese dishes so my task was to look for other-than-Vietnamese-food to eat. Lucky for me, I came prepared as I had the same thought even before the holiday began. I had arranged Italian and Spanish food for dinner on our last nights in Da Nang.

I showed out driver the address and he dropped us right in front of the restaurant. We did not make any reservations and it was quite packed when we arrived. Still we managed to get a table. Armed with hungry stomachs, we proceed to order: ◾ Complimentary assorted bread basket  with tangy dipping sauce ◾ Tropicale - basically Hawaiian pizza using ham pieces and pineapples on top of mozzarella cheese and tomato sauce. ◾ Prosciutto e funghi - rich tomato sauce and mozzarella topped with ham slices and mushroom ◾ Truffle pizza with mushroom and ham - a special of the month but the flavour of truffle was evident on the first bite ◾ Caprese salad - buffalo mozzarella on top of vine tomato and fresh basil. ◾linguini Alle Vongole - flat spaghetti with fresh local clams sauteed with extra virgin olive oil, parsley, garlic and chilly ◾ Spaghetti Allo Scoglio - a seafood spaghetti with a rich mix of seafood in a delicate sauce of sauteed garlic and tomatoes, sprinkled with fresh parsley ◾Lasagna classiche - Limoncello's version for traditional oven baked paste with Bolognese Ragu, white sauce, parmesan cheese, and mozzarella ◾ Risotto alla Pescatora - Italian rice cooked with seafood stock and a mix of squid, shrimps and mussels ◾ Grilled salmon ◾ Pan fried pork escalopes with Parma ham & sage, served with sauteed potatoes and grilled vegetables.

By far the best Italian restaurant in Da Nang city, and the food was...

Don't know where I can start? I am very familiar with Italian cuisine but this restaurant is far, far away from my expectation. We simply attracted by the menu photos that are displayed in front of the shop and decided give a try on Saturday night, well it was big mistake. Dry and over aged bread and few crackers given as complimentary starter. Bread for sure, left overnight and caused immediate loose your appetite.

Waitresses are seems totally lost. Either she doesn't understand English or simply are not qualified as waitress. They frequently confuse and can not follow the simple orders. We asked a cup of water, it took minutes and minutes and multiple reminding then eventually she totally forget we remind again, finall arrived.

My wife ordered, Seashell Spaghetti Linguine, No flavored but simply boiled and add oil on it, seashell are super overcooked rubberized. I ordered salami pizza, frozen dough was used and baked in electrical oven. So dont expect wood oven and freshly prepared dough.

Owner is an Italian guy but he seems also not professionally capable to menage the orders or control the waitresses.

Bill was 415K VND. Super expensive for Vietnam standards and for this poor quality. So, I gave the waitresses 515K VND and asked her to return to me 100K. Again she confused and when I asked to get back my changes she told us she thought we gave 115K as tip for her. Eventually get back the changes.

So, do not expect good quality and service in this restaurant, suggest you to choose a local Vietnam restaurants, you may enjoy more and when you back your home town try...

November 7th, 2024 First time diner: Dinner with family (6 adults and 1 kid). First impression: cozy, feeling warm right away. 1st floor space may be small, but the team got us the best table with room between each chair so we can freely move. Waiter hospitality was spot on, and she answered all the things I asked about the menu. Ordered a ravioli with walnut sauce (my favorite), a creamy tagliatelle with smoked salmon (my wife's favorite), an octopus salad (dad's favorite), and 3 pizzas (4 cheeses, crudo, and a seasonal pumpkin sauce). Everything tasted amazing, and i would come back for the pasta. The pizza, however (and maybe I'm biased), tasted ok: the toppings were great, the sauce was decent, but the base was quite dense and hard. I felt like the dough wasn't raised enough, because I'm quite used to the soft dough filled with air bubbles, and judging from this cold, rainy weather, that might be the case. The chef told me that they do long cold-fermentation for the dough in the fridge, making the dough easier for us to digest, which totally makes sense (I'm not a pizzaddict, so if there is a pizza maker out there, please tell me if this is correct). Here I can pay with card, cash, or transfer, very convenient. Overall, a great experience.

P.s Found out that the chef I talked with was the head chef himself. Thanks for the dinner, chef (and all the chefs behind...