13.1Km 2024-04-18
551, Nakdong-daero, Saha-gu, Busan
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13.1Km 2024-04-18
225, Dadae-ro, Saha-gu, Busan
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13.2Km 2024-04-18
213, Dadae-ro, Saha-gu, Busan
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13.3Km 2024-02-26
73 Yeonhwa 1-gil, Gijang-eup, Gijang-gun, Busan
Café Base, a spacious coffee shop, offers stunning views of the East Sea's blue waters. Renowned for its baked goods, all are freshly made in-house using meticulously chosen ingredients. Their signature drink is the Cinnamond, an almond latte enhanced with a topping of cream and cinnamon powder. Additionally, the Kisabok (kiwi apple peach juice) is another popular choice among patrons.
13.3Km 2024-03-05
1246 Gonghang-ro, Gangseo-gu, Busan
+82-51-971-6011
Daejeo Eco Park is an ecological park stretching from Gupodaegyo Bridge to the Nakdonggang Estuary Bird Sanctuary. It encompasses various wetlands and waterways, including Sindeokseupji Wetland, along with grasslands, mustard flower fields, and various sports facilities, providing a place for leisure and relaxation. Particularly noteworthy is the Mustard Flower Festival held annually in April at the mustard flower field developed below the Gupodaegyo Bridge.
13.4Km 2024-04-22
47, Hwamyeong-daero, Buk-gu, Busan
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13.4Km 2024-04-18
34, Hwamyeong-daero, Buk-gu, Busan
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13.5Km 2024-04-22
610, Eulsukdo-daero, Saha-gu, Busan
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13.5Km 2022-12-29
128, Haksa-ro, Buk-gu, Busan
+82-51-363-3333
Opened on February 23, 2007 as a branch museum of Busan Marine Natural History Museum, Busan Fishing Village Folk Museum displays cultural artifacts and materials related to the tradition, history and folklore of Busan's fishing culture and development. Designed with the theme of "Fishing Village Trip from the River to the Sea," the exhibition halls are divided into Nakdonggang River Fishing Village Folk Hall and Busan Fishing Village Folk Hall.
13.8Km 2023-02-06
184, Yeonhwa 1-gil, Gijang-gun, Busan
+82-51-409-4066
Yeonhwari Hoetchon Village is located within 5 minutes by car from Daebyeon Port. Around 50 hoe (sliced raw fish) restaurants are in business around Yeonhwa Port, where visitors can enjoy the superb view of Jukdo Island. In particular, raw fish is cut in different shapes depending on the meat, and redfish is usually made thicker than white fish. White fish should be thinly sliced and soaked in cold water to fully enjoy it; as the meat shrinks, the texture is amazing. The chef's generosity and eloquence make the fish taste even more delicious and memorable.