Best Things to Do in the Aeolian Islands

The Aeolian Islands (Isole Eolie) are seven volcanic islands off the northern coast of Sicily, named for Aeolus, the Greek god of winds. They are a UNESCO World Heritage Site, two of them (Stromboli and Vulcano) are active volcanoes, and they remain one of the Mediterranean’s most dramatic and least crowded island groups outside peak summer. The things to do in the Aeolian Islands are built around the water, the geology, and the food: hiking to Stromboli’s crater rim at night to watch the lava show from above; soaking in Vulcano’s naturally heated sulfur mud pools and crater fumeroles; snorkeling the underwater obsidian flows off Lipari; and eating grilled swordfish and capers (the islands produce some of Italy’s finest) at simple harbor restaurants.

Best time to visit

May, June, and September are ideal: warm, sunny, with fewer tourists than July and August, and boats running full schedules. July and August are peak season; Stromboli and Lipari get genuinely crowded, ferry services are frequent but full, and prices rise sharply. April and October work for those who don’t mind some uncertainty with ferry schedules and the occasional closed restaurant. The islands are largely shut from November through March.

Getting around

Hydrofoils and ferries connect the islands from Milazzo on Sicily’s north coast (the main gateway). Between islands, hydrofoils take 15-45 minutes depending on destination. Alilauro and Liberty Lines operate the main routes. On Lipari (the largest island and main hub), roads exist but the island is small enough to walk or take a local bus. Stromboli has no motor vehicles; everything is on foot. Scooter hire on Lipari and Salina is an excellent option. Boat tours around individual islands and between islands are the best way to see sea caves, snorkeling spots, and volcanic coastlines.

What to eat and drink

The Aeolian Islands are a distinct culinary territory: Aeolian cuisine uses capers (from Salina and Lipari), wild herbs, red mullet, swordfish, tuna, and the local sweet wine Malvasia delle Lipari. Try pasta con le sarde (pasta with sardines and wild fennel) and pesce spada alla ghiotta (swordfish braised with capers, olives, tomatoes). On Salina, Il Delfino at Santa Marina is the benchmark. On Lipari, Filippino restaurant has been the island’s best table since 1910. Malvasia dessert wine with almond pastries is the proper end to any meal.

Neighborhoods to explore

Lipari Town – The main hub of the archipelago, with a hilltop citadel containing a Norman cathedral and the excellent Aeolian Archaeological Museum (obsidian tools, Greek theater masks). The marina is the social center.

Stromboli – The active volcano island; the small village clusters below the crater. Night hikes to the crater (guided only, required by law) to watch eruptions are unforgettable.

Vulcano – The southernmost island, with a sulphurous mud pool, hot black sand beach, and the Gran Cratere hiking trail. The closest island to Milazzo and often the first stop.

Salina – The greenest island, with two volcanic cones, excellent Malvasia wine production, and the most sophisticated food scene in the archipelago. Filmed for the movie Il Postino.