Hellys in Bern focuses on simplicity - both in its furnishings and on the menu. The restaurant has space for around ten tables covered in white paper. Ball lights hang from the ceilings and a few plants provide a splash of color. Reservations are not possible, so you need a bit of luck to get a table. After all, word has spread quickly that the pasta here is fantastic. Before we get to the bottom of it, we order a range of starters: Farinata, a crêpe made from chickpea flour with olive oil and rosemary. Olives flavored with orange zest, anchovies with bread and butter and a bowl of Parmesan cubes. This is accompanied by a first taste from the surprisingly extensive wine list, which is characterized by a focus on German wines. The start is simple but tasty and leaves you wanting more. The Cacio & Pepe spaghetti is particularly praised. The list of ingredients for this classic dish is short - pasta, pecorino, Grana Padano, pepper - but the result is a hit. Perfectly cooked spaghetti, a creamy and beautifully peppery sauce. The other pasta dishes are in no way inferior: The paccheri with tomato passata and plenty of butter impress with a good balance of sweetness and acidity. And the spaghetti alici soffritto with finely diced root vegetables and anchovies is given a special twist by the latter. If you don't fancy pasta, you can switch to risotto or a meat dish. Either way, you should leave room for the huge Hellys soufflé. Deliciously airy, flavored with vanilla and poppy seeds and served with two types of ice cream. According to the menu for one to three people - we even had enough for four.
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