Step into a candlelit villa above Ragusa and leave the ordinary at the gate. Requiem is not just dinner – it is an intimate fine dining experience where haute cuisine, theatrical storytelling, and Nordic soul converge. Created and hosted by Michelin-trained chef and acclaimed television personality Mikko Rautiainen, known for his appearances on Britain’s Got Talent and other Got Talent franchises worldwide, this experience invites you to witness food as both art and emotion.
From the moment you enter, the atmosphere is charged, you are welcomed personally by Mikko, whose background bridges world-class kitchens and international stages, ensuring that every detail – from the temperature of your glass to the cadence of the evening – is deliberate.
Requiem breaks away from the expected. This is not pasta, pizza, and limoncello. Instead, you will explore a 12-course tasting menu that marries Sicilian ingredients with Nordic precision. Dishes might feature line-caught sea bass in saffron beurre monté, beef tataki with black garlic ash, or an inverted cannolo dusted with cocoa and pink pepper. Each course is presented with an element of a story - sometimes subtle, sometimes disarming - that connects the flavours on the plate to the unfolding narrative.
Requiem is designed as an emotional journey. Each act of the menu corresponds to a chapter in a story about memory, grief, transformation, and renewal. These are moments meant to linger in your mind long after the taste fades.
There is no audience participation and nothing is expected from you. Specifically composed music accompanies the evening and is listened via wireless headphones.
The themes of Requiem include grief, loss, and personal transformation. There is no graphic content, but the performance is emotionally charged and may be intense for some guests. The evening is suitable for those seeking a deeply immersive experience that engages not only the senses but also the heart.
Choose from a 12-course menu in three formats: food only (no beverage pairing), with curated wine pairings, or with bespoke non-alcoholic pairings such as wild rose kombucha, clarified tomato consommé with cucumber ice, and kefir soda with lemon balm. All pairings are crafted to enhance the flavour journey and reflect the emotional tone of each chapter.
Every ingredient tells a story of place. Fish is bought directly from trusted fishermen at dawn, vegetables and herbs are chosen from the villa’s garden just before service. Mikko works closely with local artisans - potters, glassmakers, and woodworkers - to create the vessels that hold each course. Requiem is a true collaboration with the surrounding community.
