Restaurants · Cancún

Chambao Cancún

Luxury steakhouse with aged cuts and live fashion shows: Cancún's gastro-fashion dinner.

  • SteakhouseSpecialty
  • 17:00 – 02:00Every day

About this experience

Chambao is Grupo RosaNegra's luxury steakhouse and one of the most original concepts in Cancún: a restaurant where premium cuts share top billing with live fashion shows. That fusion of food and runway, known as "gastro-fashion," has made it one of the most talked-about rooms in the Zona Hotelera and a must for anyone after a dinner that isn't like the rest.

Important info

Tips for your visit

If you're going for the spectacle, book a late seating: that's when the runways and the production peak. The aged cuts are the whole reason the house exists; the tomahawk is ideal to share between two or three. Order the elote cremoso con trufa on the side — it's the unanimous favorite. Dress up: the room calls for it and the night rewards it. For special dates, book several days ahead.

FAQ

What is Chambao's “gastro-fashion” concept?

It's a luxury steakhouse fused with live fashion shows: over dinner, models work runways through the restaurant with full lighting and music production, turning the evening into a spectacle.

What kind of food does Chambao serve?

Premium cuts and seafood: 28-day aged ribeye, tomahawk to share, pulpo colosal, and sides like the elote cremoso con trufa.

Do I need a reservation at Chambao Cancún?

Yes. Nights at Chambao sell out in advance, especially on weekends and in high season. Booking several days ahead is the way to go.

What time are the fashion shows at Chambao?

The later seatings hold the runways and the most intense energy; the early evening lets you take the food at a calmer pace. Open every day from 5:00 pm to 2:00 am.

Is Chambao a good option for groups?

Yes, it's one of Cancún's favorites for group dinners and celebrations: cuts made for sharing, a nonstop show, and a high-energy room mean the whole table lives the experience. For large groups, book further ahead than usual.

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