This year, Noma, a tiny, 12-table restaurant in Copenhagen was voted the world’s best restaurant. The next day, it got 100,000 online requests for reservations. What makes it so great? Chef Rene Redzepi, 32, will only use food that is native to the Nordic region. That means no tomatoes, no olive oil — instead, he employs a wide array of local and wild food he often forages himself. Pictured: blueberries in their natural environment: what appears to be green grain is actually a “spruce granita” made with spruce and sorrel. The simple-looking dish has more than 30 ingredients and more than a dozen steps. You can catch Chef Redzepi in action on NPR.