Our food tells the story of this extraordinary territory. The ingredients grown on-site and fished around the estate, are transformed into dishes steeped in local culture. Traditional recipes are woven together with the gastronomic heritage handed down by the Monsù; who once cooked for Sicily’s great houses. The cuisine is the concentration of the flavors of the sun, sea, and volcanic land of Salina.'
Menus 100-150 EUR s.i. Carte 60-120 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
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.