Salina is the greenest of the seven Aeolian Islands that emerge from the deep blue Tyrrhenian Sea. Capofaro’s small whitewashed buildings and fresh water swimming pool stand regally amid the vineyard of the Tasca d’Almerita family, at the foot of one of two extinct volcanoes. Simply adorned, each room opens onto a terrace facing the sea where the fascinating silhouettes of neighbouring Stromboli and Panarea take shape. The chef leads guests on a sun-filled gastronomic journey, infused with the salty and sweet flavours of the produce grown in the property's rich volcanic soil. Following the grand monsù tradition befitting this Sicilian land of aristocracy, he proposes pairings with the Malvasia wine produced in the family vineyard.
Capofaro’s neat whitewashed buildings sit proudly at the centre of the Tasca d’Almerita family’s 250-year-old vineyard on Salina—the greenest of Sicily’s Aeolian Islands. The Tyrrhenian Sea is the hotel’s defining feature: vast and breathtaking. Yet, like many of nature’s most beautiful creations, it is under threat—especially from over-fishing.
Fish is something close to the heart of the Tasca d’Almerita family, whose eighth generation now runs Capofaro. Its restaurant is presided over by a Michelin-starred chef who transforms ingredients grown on site, and locally caught fish, into dishes steeped in Mediterranean culture. In June 2018—to mark World Oceans Day—Capofaro’s team gathered local restaurateurs and fishermen to sign a letter of intent on promoting sustainable fishing and the responsible purchase of seafood. The focal point of the evening was a four-course dinner, hosted in collaboration with Relais & Châteaux. The hotel’s chef prepared a special fish menu—with the help of local marine biologists—to underscore the purpose of the evening and ensure all the fish used was sustainably sourced.