"What they like, it turns out, is rabbit. A lot of it. Sourced from their hometown of Zigong, Sichuan province, where rabbit is treated less like a cuddly pet and more like Tuesday dinner. There is a Chinese saying that says "No rabbit ever made it out alive from Zigong". At Chuan Garden, the rabbit arrives cold and spiced, or bobbing in a wild ginger hotpot, bones and all."
"The kitchen, thankfully, knows exactly what it's doing. The fish dishes are exemplary, particularly the whole fish smothered in chilies and garlic, which manages the rare feat of being both fiery and subtle and glides off the bones in the most delightful way. The double chili beef, minced Angus beef fried within an inch of its life, is spicy and VERY tasty and so is the Sichuan chicken, which is fried to a light perfection without using too much batter."
Chuan Garden opened in late 2025 on Torstrasse in Mitte, taking over a terrace venue that saw several short-lived tenants. The chefs are former heads of Himmelspagode and focus on Sichuan specialties, with a marked emphasis on rabbit sourced from Zigong. Rabbit appears cold and spiced or in a wild ginger hotpot served bones and all, delivering bold, slow-building heat. Fish dishes shine, notably a whole fish smothered in chilies and garlic. Other highlights include double chili minced Angus beef, lightly fried Sichuan chicken, and pork belly with mustard greens. The menu is long and somewhat uneven.
Read at Berlin Food Stories
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