Aeolian Islands: 10 gastronomic addresses for eco and alternative travelers

The Aeolian Islands in Sicily are a perfect refuge for those looking for slow tourism, aware and contact with nature. And the cuisine also reflects this spirit: local ingredients, fresh fish, family vegetable gardens, wild capers and traditions handed down to the voice. For travelers with backpack on the shoulder, with bikes in tow or with the soul open, here are 10 addresses where you can stop to eat in a authentic way, with respect for the territory. They are, mostly, trattorias or home restorents, often with rooms, hidden, to be reached after having climbed 300 steps or galvanized in the “whitewashed” alleys. And all overlooking the infinite blue.

The 10 addresses where you can eat well at the Aeolian Islands

From an idea of Gianni CasoliMilanese gallery owner, Filicudaro adoptive, the new restaurant, in addition to the well -known Siren in Pecorini, it’s called Filicrundi, The first sushi Restaurant on the island. Here the freshness of the local fish joins the creativity of chef Nicolò Tempesta. Unique dishes, prepared with the island ingredients, to be enjoyed on the panoramic or takeaway terrace. A jump in the Studio Casoli art gallery is to be done. Until July 26 on display are the photos of Ettore Sottsass. From 20 August the space is instead dedicated to the works of the Roman Seboo Migone.

The Eoliano aperitif at the Giardorto dei Carubbi, Alicudi.

“A corner of the earth forgotten at the time of creation, left at the time of chaos”. This was how Alexandre Dumas wrote when he landed in Alicudi in 1835. Since then the smallest island of the Aeolian has preserved its wild charm, but has also invested in a very familiar welcome. Al Carob Gardendelicious B&B, you eat the vegetable cuisine of Alessandra Dal Zottoarchitect of Venetian origin, but for 25 years on the island, which this year offers aperitifs with exclusively local products. Down to the port, Silvioa fisherman profession, among the other “magic”, manages to transform the wall, considered waste fish, into delicious dishes. For the frying of fennel peaks and for the Boccacci with cape peaks, ask the ladies respectively Lea And Adriana.

One of the magical atmospheres of the signum, in Malfa, Salina.

Open in 1988 by Clara Rametta and Michele Caruso, in Malfa, the signum was born from the renovation of a group of typical Eolian master homes and agricultural warehouses connected by terraces and gardens to form a village. A widespread hotel, but also a spa boutique, a starry restaurant, signed by the talented chef Martina Caruso and managed, like everything else, by his brother Luca, in turn flanked by Natascia Santandrea, right -hand arm in life and work, which produces on the island Eolia wines. In addition to the “roots” menu, all to try is the Floor “fish cured meats”. The stage at the cocktail bar is a must: at the counter the cousin of Martina and Luca, Raffaele Caruso: Signature cocktail, “capers”from gin, infused with capers, Tuscan Vermouth Dry and Bitter alle Oliva, garnished with a drizzle of olive oil.

From Alfredo, to Language, Salina, you eat the best granita of the Aeolian Islands.

The institution for the granita (that of almonds above all) and for the cunzatu bread (a poor but tasty dish, taken up by the fishermen who once shared the bread with the food they had available) is Alfredo, the best known language of the language – hamlet of Santa Marina. The restaurant takes its name from the owner, Alfredotoday ultra eighty, of the still lively blue eyes, assisted by the children, Angelo and Piero. Over the years, a place, frequented by many spectacle stars, who, in order not to miss Alfredo’s delicacies, get in Rada and reach the place with the tender. The family also manages a pizzeria in the alley next to it.

From Capra Babba on the long beach of Stromboli, you dance, drink and sing.

Here the addresses are two, one for the aperitif, al Chiringituto Capra Babba On the long beach, one for dinner, at the new Ginostra meeting. The first is without pretensions, but a meeting place for now tested. The restaurant, on the other hand, is surrounded by greenery and nature, for years, reference point of the small and ancient village of Ginostra, located in the south-west part of the island. The chef proposes the “Vulcani cuisine”, to surprise his guests with a combination of blindly prepared Mediterranean flavors, using genuine products and caught day. Tel. Restaurant: 090 981 2305.

From Francesco, to Panarea, to the port, without bumper.

A typical trattoria, a few steps from the sea and the port, the most comfortable choice for those who, perhaps, as soon as they land on the island do not want other bangs. Ancient recipes of Sicily are still prepared from Francesco, based on fresh fish: from the eolian sauce to “cunzatu” bread, from Sicilian appetizers to mixed grilled. And again, spaghetti with fresh dice tuna, swordfish and grilled squid, salads, typical Sicilian sweets such as cassata or house cakes.

Panarea pasta, from Paolino, the most requested.

To see the little one teaches on a ceramic tile at the entrance, you have to walk 15 lensmen on foot from the port. But it is worth it, even if only for the large terrace overlooking the sea, overlooking Stromboli. From Paolino, on the island for over 50 years, simple but tasty dishes are eaten: octopus salad, fresh grilled fish, the much requested “panarea” pasta, with shrimp, courgettes cherry tomatoes and pistachio cream.

The main entrance of the Miniaci Trattoria, with terrace overlooking the sea, in Vulcano.

Is called Trattoria Maniaci But for the locals and the habitués it is known as Trattoria Gelso da Pina, whose family forwards the Eolian culinary tradition, which began by the great -grandparents back in 1958. Only fish caught in the archipelago, without distortions, such as Nassa’s shrimp, curls and mupes (eyes). Classic island structure with terrace overlooking the sea in the Gelso district.

To ask for the squid stuffed with Maria Tindara, in Vulcano.

The restaurant in Vulcano Maria Tindara It has been open since 1962, with the same mission: good food and respect for the territory, with 0 km and organic products. Traditional dishes, but also creative cuisine, all homemade, with second courses cooked on the lava stone grill and tasty modern reinterpretations of traditional desserts. If you want, you can also sleep in the “inn” chambers.

A plate of fresh pasta of the sea of sea of La Casa del Gusto, in Canneto, Lipari.

Another Home Restaurant, hidden in the Canneto hamlet of Lipari, one of the least jokes on the largest island of the Aeolian Islands. You eat outdoors, in a small “secret” garden, with good tables, straw placemats. The home cuisine prefers the Sicilian tradition, from arancini (here they are called to male) to the caponata, but also more creative dishes, such as crunchy anchovies to the couscous on caramelized onion.