Our Story

Our name Metsik Toit, meaning “wild food” in estonian, revolves around the word play between the estonian words for forest (“mets”), wild (“metsik”) and food (“toit”).


“Metsik” (wild) indicates to our unconstrained attitude towards what food is and can be. The natural environment around us is full of edible potential, still we are not necessarily used to experiencing it as such. Our goal in Metsik Toit is to urge people to get to know and value the edible nature around them and to experiment with the flavours, textures and aromas of wild plants.


“Mets” (forest) is a truly characteristic landscape in Estonia, but also a significant cultural archetype and a place of escape and relaxation for estonians. For us, it is also a place of work. We forage from Estonia’s forests, but also from other natural landscapes such as seashores, wetlands and meadows, sometimes even urban landscapes, though always keeping in mind the principles of sustainable and ethical foraging and that the areas where we forage are clean from any kind of waste. The foraged food typically ends up in the kitchen tables of Tallinn restaurants, on Metsik Toit’s food experience events or gets used in our workshops and product development projects.

We have provided wild food for the Tallinn restaurants NOA, Art Priori and Moon.

Who we are?

Metsik Toit is a platform for different activities and research projects that gathers people with various backgrounds, who are united by their interest in wild food and food culture.

Liis Tuulberg holds an MA in social and cultural anthropology and is a full-time food lover. In 2016, she did a research internship in the Nordic Food Lab in Copenhagen, where she conducted a research project concerning the fermentation of local tree leaves and development of the Nordic laphet. This experience deepened her interest in reassessing the human-nature-food relationship and sparked an idea for creating Metsik Toit. Liis is researching and experimenting with edible nature and fermentation practices. Furthermore, she is actively involved in giving workshops, running various research and collaborative projects to advance the food culture and awareness.

Maret Allikas' professional career and experiences have always been related to the food and service industry. Nowadays, she is especially interested in northern edible wild plants. She is captivated in how these plants have been traditionally used as well as the new and exciting uses enabled by modern equipment and techniques. A substantial part of Maret’s knowledge comes from the Herbatics school that she graduated in 2016. However, continuous self-improvement and experimentations with plants has increasingly provided new ideas and possibilities. In recent years, she has mainly been working as the the forager of wild plants for Tallinn restaurants. This has enabled exciting collaboration projects and broadened her horizon on the possible uses of plants. Maret is glad that local plants are becoming more valued and more skillfully utilized.