Sichuan cuisine, fully vegetarian and mostly vegan, run by Wen Wang since January 2015.

Vegetables, seitan, and tofu take on the roles usually played by meat and fish. The vegan duck roll in sweet-and-sour sauce sits on the menu alongside Mapo tofu and Gongbao chicken. No MSG or flavor enhancers — spring rolls and wontons are the only exceptions to the vegan line. The Regensburger Straße spot is dim and cozy; in summer, the terrace opens up.