Hotel Signum: the luxury of time rediscovered amid the island’s charm, nature, and flavors.
Malfa (ME), marzo 2026 The 2026 season reopens in the sign of a hospitality that remains
There are places that, season after season, do not chase change but move through it while remaining true to themselves. Hotel Signum is one of these. On April 4, it reopens its doors in Salina and inaugurates a new season that strongly reaffirms the most authentic value of hospitality.
In an increasingly fast and fluid world, Signum continues to be a fixed point. A hotel that welcomes with an authentic and natural elegance, restoring the deep feeling of being at home. Built over time by the Caruso family and today led by Luca and Martina, who have evolved its language while keeping its identity intact. The project is that of a hotel spread across different buildings, in full respect of the Aeolian style: 30 rooms distributed among structures that dialogue with the landscape, terraces overlooking the Mediterranean, a pool immersed in greenery, a SPA and a gastronomic offering articulated between a Michelin starred restaurant, a bistrot and a mixology bar.
Those who know the Aeolian Islands know this: spring and autumn are perhaps the most interesting periods to experience them. The days grow longer, the colors become brighter, yet the island remains quiet, far from the rhythms of the high season. It is in this context that Signum gives its best. For the opening, the Caruso family has created dedicated offers such as Signum Opening for the first guests of the season, and Easter at Signum, which combines stay, wellbeing and the gastronomic experience of the restaurant, with the Easter Monday lunch by Martina Caruso.
The Signum Spa is not only a space dedicated to relaxation, but a natural extension of the territory. The interiors recall essential, almost ancient atmospheres, while the treatments are built around the scents and ingredients of the island: capers, citrus fruits, Malvasia, prickly pear. The result is an experience that goes beyond wellbeing, becoming a way to connect with Salina also through the senses.
At the center of the experience we find the Signum restaurant, Michelin star and Michelin Green Star, led by chef Martina Caruso, who over the years has built a personal and recognizable cuisine, deeply connected to the island.
For the 2026 season, the proposal is articulated into three tasting paths: “Sigillo”, a land and sea menu that brings together the symbolic dishes of the restaurant in a 9 course path that can be extended; “Oltremare”, dedicated exclusively to fish, with a research work that also includes aging; “Radici”, a plant based proposal that enhances local vegetables, herbs and citrus fruits. In Martina Caruso’s dishes we find seasonality, raw ingredients and a contemporary vision that never loses its connection with the territory, in a cuisine that privileges depth and coherence over effect.
Alongside the Michelin starred restaurant, the Bistrot offers a more immediate and convivial interpretation, bringing back family recipes, those of Michele, and reinterpreting them with a contemporary perspective. The experience is guided by Luca Caruso, general manager and soul of Signum’s hospitality, who combines management with a deep passion for wine. The cellar represents a distinctive element of the property and, for the new season, is enriched with selections designed both for enthusiasts and for those who wish to approach wine, with pairing paths built in dialogue with the cuisine.
Sustainability at Signum is not a recent theme but a guiding line that over the years has become more and more concrete. The use of renewable energy, the enhancement of the local supply chain and the daily work with producers and fishermen of the island are an integral part of the project. The family garden continues to be a living resource, as does the direct connection with the territory, which becomes material and inspiration. This project represents one of the most intimate and profound expressions of Signum’s identity and finds its natural extension in EOLIA, the project by Luca and Natascia, which takes shape in wines capable of preserving and telling the most authentic essence of the island.
Signum is also something more than a hospitality property: it is a point of reference for the island, a project that over time has contributed to defining a model of conscious tourism, capable of generating value without altering the context. The legacy of Clara Rametta, who together with Michele Caruso created Signum in 1988, continues today through their children, in a work that brings together business, territory and community.
