Maybe the Norwegians and the Japanese are leaders on this - just watched a Chef's table documentary episode on netflix that covered the Faviken restaurant in rural Sweden. It was great. The chef there only uses local ingredients in a place that has no fresh vegetables for much of the year; they pickle and ferment and get creative.
The main picture for this conversations was from this report on trends in Nordic cuisine - https://www.npr.org/2013/11/13/244600582/new-nordics-cool-but-old-scandi...
Le Legende in Quebec City does an excellent job of highlighting local ingredients - with items like cricket ravioli, halibut mousse with arctic char crisp, etc. The menu changes seasonally and it is clear they take a lot of pride in the unique local ingredients/vibe.