The story
Hellys in Bern anchors its reputation on a commitment to precise Italian cooking, earning a Gault&Millau 13 rating for 2026. The menu features pasta sourced exclusively from Massimo Mancini in the Marche region, where this producer mills his own hard wheat to create textures that remain perfectly al dente. This partnership ensures that the Italian preparations benefit from superior semolina quality while maintaining consistency across service.
The Italian kitchen highlights include spaghetti cacio e pepe, where the fruity sharpness of black pepper cuts through a rich cheese sauce without overpowering it. Paccheri appear dressed in a tomato preparation inspired by the legendary Da Vittorio style, showcasing how modern Italian interpretations honor classic profiles. Risotto lovers find the Aragosta variant particularly striking, built around a bisque and cooked with the tail of a rock lobster from Tristan da Cunha, the world's most remote inhabited archipelago.
Located at Schwanengasse 8 near the central station, the venue offers a concealed courtyard that provides a quiet retreat from the city bustle. Appetizers lean toward simplicity, such as a leaf salad finished with olive oil and balsamic, or lukewarm puntarelle served with onions, garlic, and tomato. The duo of plum and fior di latte soft ice cream illustrates the same care applied to every Italian dish on the menu, delivering uncomplicated sweetness to close the meal.
Recognition
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