The research project "lighting in catering establishments" consists of two parts. The first consists of four chapters and is purely bibliographical. It starts by analyzing the human visual perception as well as the basic concepts and the organs that contribute to it. It describes how the individual understands colors and what models have been created to symbolize them. This is followed by basic lighting theories, while chapter four discusses types of lamps and lighting techniques. The information in the first part serves as a background for the transition to the second part, where a lighting analysis of two restaurants is carried out and a lighting proposal is re-proposed for them. Finally, the research concludes with some conclusions about the elaboration of the proposal analysis and the correlation of the two different cases. The aim of the research paper is in the first stage to involve the reader in fundamental elements needed for understanding lighting. Then to present two cases of different restaurants, analyze the lighting, compare it between them and propose two new improved solutions.