3) Internationally popular
- In Denmark, Faviken’s chefs use only food foraged from 20,000 acre grounds that the restaurant has access to. Much of the fare comprises dishes smoked dried pickled fermented, salted or burned.
- Alex Atala in Sao Paulo is one of the leading exponents of going back to indigenous roots. His food celebrates his ancestral Amazonian culture.
- Miyamasou, a Japanese restaurant with Two Michelin stars is famed for its Kaisiki (evening meal) offering an exceptionally eclectic selection covering a wide range of foraged ingredients from fresh flowers to wild bear.
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