Capofaro Locanda & Malvasia is located on the island of Salina, the greenest of the Aeolian islands, a UNESCO heritage and natural reserve since 1981. The Tasca d'Almerita family takes care of the wine production and hospitality in the island, with the inn complete with a restaurant where you can taste Sicilian specialties prepared with products coming mostly from the estate and rooms obtained from the original lodgings of the lighthouse keeper.
Located on the Island of Salina, in the Aeolian archipelago, the Capofaro Locanda & Malvasia Resort offers an experience of hospitality and authenticity in a unique receptive structure. From the mid-nineteenth century the lighthouse watches over this stretch of sea, the first signal from those arriving at night from the Tyrrhenian Sea, overlooking the cliff on the magnificent Aeolian sea with the profile of the two volcanic mountains behind.
Since 2017, the Tasca d'Almerita family has been the guardian of this part of the island's history, with a project to renovate and enhance the spaces originally intended for the guardian's accommodation, which have now become twenty-seven rooms, each different from the other, characterized by luminous environments from minimal design and featuring a private terrace with sea or garden view.
The residence is immersed in 4.5 hectares of vineyard, being Capofaro one of the five wine estates of the Tasca d'Almerita family, a reference point for Sicilian viticulture and Malvasia is the symbol of the Resort wine, with the historic historic vineyard "Anfiteatro" . The wine and its processing are deeply linked to the history of the island and in Capofaro it is possible to immerse yourself in its world both as simple observers and as participants in first person, with walks among the rows accompanied by the restaurant sommelier up to active work on the plants, without naturally missing the tasting routes to discover the various declinations of Malvasia, the main Sicilian vines and the Tasca d'Almerita production.
The Capofaro restaurant, led by chef Ludovico De Vivo and his staff, introduces guests to a rich gastronomic history that combines the tradition of the "monsù" (cooks of the aristocratic Sicilian and Neapolitan houses) with the ancient knowledge up to the present day . Taste and ethics are combined in the concept of "short kilometer", a system that supplies 70 percent of the vegetables used in the kitchen, such as bread and pasta wheat from the Tasca di Regaleali estate. Among these, the bread of Capofaro was awarded by the Gambero Rosso 2018 Restaurant Guide as "Best bread on the table" in Italy.
Breakfast is another experience to meet the authenticity of Sicilian flavors: the days begin with fresh yoghurt and ricotta, centrifuged and made of fruit, typical sweets and buffets with Nebrodi cold cuts cut at the time.
Capofaro is the ideal refuge for taking care of oneself, tranquility and relaxation immersed in nature, like the freshwater swimming pool surrounded by the vineyard or the large relaxation area where there is also the garden cottage reserved for massages. Also available are private yoga and Pilates classes on the roof of the CLub house or for sports lovers a spectacular padel tennis court a stone's throw from the lighthouse.
A perfect location for mriuonini and meetings as well as for weddings with a great visual impact, Capofaro offers tailor-made services and reserved and silent environments, such as the Clubhouse or the panoramic terrace overlooking the blue of the Mediterranean with Stromboli's and Panarea profiles on the horizon