Buzz on Walt's....

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February 1 2010
Since we've been returning to Dunedin for over 30 years, we are very aware of the many excellent restaurants in this quaint little town...Walt's hadn't come up on our radar until the TripAdvisor raves made us take notice..Walt's is easy to miss, hidden in a small strip mall.. The entrance & interior is very tastefully done in kind of a small bistro-type atmosphere...Walt is working hard & fast in the open kitchen, which really sits right on top of the wine bar & easy to see from the tables...read more

January 2010
Walt is the chef and he presents his fresh fish and alll dishes with panache. Delicious food, good service and an excellent value for the price read more

December 2009
We are traveling as a group of Army guys from Louisiana to the Tampa area. Several of the group of us are fishermen and we KNOW what good fresh seafood is all about...I am a Florida native, grew up in Homestead, and I REALLY love good fresh sea cuisine. Walt's is hand's down the best I've ever had..read more

November 21, 2009
Healthy, low-cal and low-fat? Try fresh, local fish, expertly grilled and seasoned. That’s what Dunedin native Walt Wickman, at right, has become known for at his intimate, eponymous bistro...read more

September 2009
There is nothing flashy on the exterior but once you open the front door, prepare for one of the best meals you will ever have. Our party of four ordered completely different dishes. We began with a salad and ended with a dessert - so we literally tried almost everything on the menu!...

January 14, 2009
I like Walt Wickman's approach. See what's fresh, get some, figure out what to do with it tonight. Get up tomorrow, repeat. He grew up in Dunedin, so his Walt's Seasonal Cuisine seems to have a special affinity for gulf goods — jumbo stone crabs, grilled hogfish with key lime vinaigrette, he knows what he's doing...

March 22, 2007
I like a chef who's proud of his vegetables. And I don't mean just proud of what he puts on the plate. I mean proud enough to run back to the kitchen to show off an especially fresh bunch of swiss chard he got in that day.It happened my first night at Walt's Seasonal Cuisine. We were sitting at the chef's bar with an up-close view of the open kitchen, and I casually mentioned how fresh the swiss chard tasted. "You like that? Lemme show you." The next thing I knew, Walt Wickman was holding a bunch with both hands, a big smile on his face...