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

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"On the Aeolian island of Salina, this old-world hotel sits amid the island’s profusion of wild capers and castaway charm, offering a base that feels in tune with the archipelago’s salted, gloriously disheveled character and its easy access to Malvasia wine and cobalt-blue seas." - Rosalyn Wikeley

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"I stayed in a former farming village turned into a classic Aeolian hideaway alive with the island’s colors and scents." - La Guida Michelin

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"Clinging to Salina’s volcanic slopes and occupying the pretty bones of an old fishing village, Hotel Signum is a smart, understated retreat where Mediterranean sunshine filters through lemon trees, honeysuckle, and jasmine, animating chipped shutters and cast-iron furniture. Rooms evoke an 18th-century novelist’s bolthole with mahogany antiques and cut-work curtains, and terraces look across the Tyrrhenian to Panarea and Stromboli. Dinners—sea urchin with creamy mashed potatoes, breaded scabbardfish with tiger milk—showcase the island’s land-and-sea bounty and the wild creativity of Martina Caruso, the owner’s daughter and the youngest Italian chef to earn a Michelin star." - Rosalyn Wikeley

"Situated in the Aeolian Islands, this charming inn is home to young chef Martina Caruso who, having practically grown up here, has returned home to take up the reins at Signum after formative experiences elsewhere. Today, this young chef leads a team of nine in the kitchen, while her brother manages the charming hotel built to resemble a typical Aeolian hamlet. Martina knows exactly how to bring out the best of the vibrant ingredients sourced from the region, her own kitchen garden and the nearby sea – she allows the power of these ingredients to shine forth yet manages to make light and playful use of their intense flavours, showcasing their qualities instead of trying to hide them. Luca and cousin Raffaele enhance this gourmet experience with excellent wines (some home-produced), also available by the glass, and superb cocktails." - Michelin Inspector