Since 2022 · Main Street, Dunedin
Culinary art meets comfort food.
Miggs is a small, chef-owned restaurant where the kitchen is open, the menu changes most months, and the plates are generous enough to make you forget you came in from a parking lot.
The chef
Chef Miguel Rosado
Miguel Rosado is the chef and owner of Miggs, and you’ll find him at the stove most nights, in full view of the dining room. His cooking pulls from all over — Spanish gambas, Italian risotto and burrata, Asian glazes, a lot of Florida seafood — and lands somewhere that feels entirely his own.
EDIT ME: Add a few lines in Miguel’s own words — where he learned to cook, who taught him, and why he opened Miggs in Dunedin.
See what he’s cooking now on this month’s menu, or talk to us about a private dinner or event.
How we cook
From scratch, and never the same menu for long
- The menu is reprinted most months, built around the season and the market.
- Florida seafood shows up everywhere — Gulf shrimp, red snapper, soft-shell crab in season.
- Pappardelle and gnocchi are made by hand; the shrimp are braised in lobster stock.
- A few guest favorites — the seafood risotto, the calamari, the gambas — keep earning their place.
A room made for lingering
Charcoal linens, warm Edison light, a wall of wine, and a dining room small enough that you can hear the person across from you. Guests call us a hidden gem. We call it the way a neighborhood restaurant should feel.
Tampa Bay Times named Miggs the Best New Suburban Restaurant in its roundup of Tampa Bay’s best new restaurants of 2022.
Tampa Bay Times, January 2023
Come hungry.
The room is small and the menu won’t wait. Book your table tonight.
Tue – Sun · 4pm–9pm