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Open April 3rd, 2026 through the end of November

Signum is a singular address on Salina, a 26-square-kilometer Aeolian island that sets its own pace. Guided by a philosophy of “moving with nature’s rhythm”, the hotel is attuned to life on this lush, green volcanic island of just 2,300 permanent residents.

Signum was founded by Clara Rametta and Michele Caruso, the parents of current managers Luca and Martina. They purchased three main 19th-century homes—including a patronal house, an agricultural warehouse, and a terrace surrounded by a vegetable garden—in 1988. A respectful yet avant-garde renovation breathed new life into the traditional architecture. While the atmosphere is refreshingly modern, the past remains visible in the ancient walls that peek through the staircases.

Stone steps wind between terracotta floors and plastered walls. Here, the materiality of Salina—the stone, the ceramics, the soft hues of plaster—gives each of the hotel’s 30 rooms a distinct character. This same sense of place extends beyond the rooms, too. “Our wellness philosophy is rooted in holistic principles and the natural bounty of Salina,” the family explains. Their open-air spa is tucked among lemon, apricot, and mandarin trees, dotted with antique tools and Sicilian majolica tiles. Pools offer thalassotherapy, and treatments draw on the island’s natural bounty—from olive oil to capers, prickly pear, wild fennel, and lemon. One of the coolest features is the steam bath, shaped like the 3,500-year-old tholos (thermal chamber) discovered on the nearby island of Lipari. 

Their onsite Signum Restaurant has earned a Michelin star, and the head chef, Chef Martina Caruso, won the Michelin Guide’s Best Female Chef award in 2019. She interprets Salina’s agro-food heritage across three tasting menus with dishes that reflect the seasons and the island’s natural bounty; think smoked albacore tuna with wild fennel, grilled rabbit with mushrooms and sea fennel, and grilled escarole with yogurt, pine nuts, raisins, and capers. From the bar terrace, you can sip a cocktail with a view of the nearby islands of Panarea and Stromboli, the latter’s active volcano constantly spitting lava and smoke. For the wine connoisseurs among you, the property also features one of the most important wine cellars in southern Italy—so don’t be shy, and ask about their labels and vintages. For a more casual meal, opt for the Signum Bistrot on the terrace, with an à la carte menu that you can also enjoy by the pool or at the bar. 

On both Salina and at Signum, the best days are slow ones. The family recommends renting a scooter to see the island (including some of the places where the cult-classic film Il Postino was shot). The town of Pollara, literally inside an ancient volcanic crater, is a must, and hikers should trek up Monte Fossa delle Felci, the highest peak in the Aeolian archipelago, for incredible views of the other islands. Afternoons should be spent by the sea, with local delicacy pane cunzato as a snack, or you can rent a boat to explore the entire rugged coastline, as well as the other Aeolian islands. 

The Caruso family’s house remains tucked among the guest rooms, which means that the property really is shaped by the pace of the island and the family who still call it home. 

A few more segreti (secrets) from the Caruso family:

Sapori Eoliani (Pollara) – A small family-run farm famous for its capers, grown on the cliffs above the bay. Try the cappero candito (candied capers), where the floral, salty notes are softened into something surprisingly sweet. 

Pa.Pe.Ro (Rinella) – A small bar and restaurant in the harbor village of Rinella. Their must-try ricotta granita is creamy, lightly sweet, and supremely refreshing. 

Da Alfredo (Lingua) – A casual bar in Lingua known for its pane cunzato. Thick slices of bread are dressed with olive oil, local cheese, anchovies, and tomatoes—a straightforward combination that perfectly captures the Aeolian approach to food. 

Eolia (Salina) – A small, artisanal winery rooted in the island’s rugged landscape, founded by Luca Caruso of Hotel Signum and Tuscan sommelier Natascia Santandrea. Their vineyards are scattered across Malfa and Valdichiesa, divided into tiny parcels that reflect Salina’s varied soils and microclimates. Visits include a walk through the vines and a tasting of three wines—two whites and one red—that offer a snapshot of the island’s volcanic identity.