Hotel Signum

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"On sleepy Salina in the Aeolian Islands, where volcanic slopes are carpeted with wild capers and lava-built fishing villages cling to cliffs facing a smoking Stromboli, this family-run hotel’s kitchen is driven by the wild creativity of Martina Caruso, the youngest Italian chef to earn a Michelin star. Her delicate tasting menu—featuring bagna cauda with raw sea urchins, octopus fagottino made with homemade pasta, and delectable breaded scabbardfish with tiger milk—unfolds on a tiled terrace tangled in jasmine and bougainvillea, every course an intensely flavored, refreshingly unmoussed tribute to Salina’s volcanic bounty and the surrounding Tyrrhenian sea. Dining here feels like being invited to an Italian writer’s island hideaway, with oil lamps casting a sultry amber glow on conversations as linen curtains billow like sails in the hot breeze. The ritual is to ease into the evening on the bistrot terrace just above the restaurant, scattered with old-world wrought-iron benches and couples sipping the signature Amarillo Brillo Mezcal cocktail, shaken by Martina’s brother Raphael Caruso as he glides between guests with a conspiratorial glint." - Rosalyn Wikeley