Copenhagen's Noma

Move over El Bulli and Fat Duck. It's Copenhagen's Noma that's come out tops in S. Pellegrino World's 50 Best Restaurant awards. The restaurant showcases the work of Rene Redzepi, whose cooking is rooted in "fiercely local" regional produce. Redzepi employs five full-time foragers and insists that all employees spend time unearthing exotic produce. He also favours obscure ingredients like horse mussels, monkfish livers and wild beach roses. Prohibiting the use of olive oil, tomatoes and garlic, Redzepi's specialities include radishes in edible dirt.