Pasta and pizza like home. A flavor that stays with you.
Dough, cheese, sauce — all made in-house.
Casual atmosphere
30+ pasta types
20+ pizza types
Pairs with the best wines
Food that leaves a mark
Fresh pasta, every day
We knead and cut our pasta in house. Slow-cooked sauces, from pesto to bolognese.
Fermented dough, stone oven
24 to 48 hours of fermentation before the oven. Cheese that really stretches.
Freshness that balances the table
Seasonal vegetables and house-made toppings, to balance the table between pasta and pizza.
Who we are
Cheester started as a tiny little spot near La Costa, with just one table inside and three outside, and grew into Cancún's favorite Italian fonda. Here, you won't find a formal restaurant — you'll find a home where pasta is made with love, the vibe is relaxed, and every guest feels like family. As Tony, our founder, likes to say, the food at Cheester is informally delicious.
Antonio Cerdán
Founder
Tony's passion for cooking runs in the family — his grandfather, who was Italian, ran his own restaurant and passed down that love for Italian flavors. The road wasn't easy: he started out as a busboy, went through a first business venture that didn't work out, and spent years learning side by side with chefs before finally opening his own place, first called Al Dente in Playa del Carmen. Looking for a name that stood out from the typical Italian restaurant, Cheester was born — his way of saying 'cheesy, delicious, and full of flavor.' Today, Tony is still the heart of the restaurant, greeting guests alongside his team, who feel more like a second family.