Occhio at two-Michelin-star restaurant the dune in Frankfurt

Frankfurt/Munich, August 2026

Turning a dinner into an unforgettable experience is an art in itself. At the dune, Frankfurt’s two-Michelin-star restaurant, travertine, wood and leather blend seamlessly with Occhio lighting to create an atmospheric overall concept. The interior design and precisely coordinated lighting concept create an environment that invites guests to arrive fully in the moment and immerse themselves in culinary pleasure, atmosphere and beauty. The lighting accompanies a fine-dining experience inspired by a dune landscape beneath an open sky: pendant luminaires from the Coro series, Coro moon sospeso above the wine pairing bar and Luna pura on the tables shape the progression of the evening and place the culinary highlights centre stage.

Bringing the stars down from the sky
At the dune, stories are meant to unfold – inspired by the idea of surrendering all the senses to an exceptional meal in the midst of nature. A composition of individual Coro sospeso pendant luminaires, suspended at varying heights, creates a new layer that seems to float between earth and sky. A special version of the pendant luminaire with a narrower beam angle is used to prevent glare at the chosen suspension height. The installation is complemented by additional spotlights from the Coro series, completing the impression of a sparkling starry sky.

Culinary pleasure in the right light
Enjoying and experiencing great food means bringing all the senses together at the table, accompanied by joy and meticulous attention to detail. As every subtlety and nuance unfolds on the plate, light has the unique ability to strike exactly the right tone and present everything at its very best. Occhio luminaires take guests on a journey through light and shadow in precisely the right places, embracing the challenge of creating the maximum through reduction. This also reflects the philosophy of Michelin-starred chef Niclas Nußbaumer, who creates culinary masterpieces from only a few carefully selected components.

Between the spaces
While the interior sets the rhythm, the lighting acts like a skilled conductor, deliberately directing attention towards each guest’s own space while gently allowing everything else to fade into the background. This creates a special sense of closeness, giving the culinary experience an individual and private character. Thanks to color tune, the lighting atmosphere can be seamlessly adapted throughout the evening – from the cool nuances of the blue hour to warm, amber-coloured light that creates a cosy and inviting atmosphere as darkness falls. “Many guests are initially surprised because the atmosphere is very different from what they expect from fine dining,” emphasises restaurant manager Lea Rupp. “Restaurants are often very brightly lit and lose much of their character as a result. Light gives a space an incredible sense of atmosphere. It influences how people perceive and experience it.” Nußbaumer adds: “With Occhio lighting, colours also remain true to their natural appearance. That is essential to the culinary experience.”

Linger, stay, enjoy
No fewer than 16 Coro moon sospeso pendant luminaires float at varying heights above the defining spatial centrepiece of the restaurant: the two-part wine pairing bar with its open kitchen. Its design language and materiality alone immediately draw the eye. In combination with the lighting, it becomes an expressive island within the space – a place where guests naturally want to linger.

Moments to yourself
Almost like the glow of a candle, the Luna pura table luminaire unfolds its light, adding another layer to the scene. It builds upon the harmonious lighting concept, in which all luminaires within the space communicate with one another and are perfectly coordinated in colour and brightness. Luna pura creates a visual hierarchy of attention by directing the eye towards what truly matters while allowing the surroundings to recede into soft, subdued light. Nothing from outside distracts from the experience, allowing guests to enjoy dinner exactly as Niclas Nußbaumer intended.