The facade of the building is the first thing that is visible to potential visitors. In case of restaurants, the facade of the building will give an impression of service, quality, and atmosphere of the restaurant in it so that a restaurant needs something that could represent the concept of the restaurant to be displayed [1]. Restaurants that use heritage buildings as their trading places can be very commercially unique. Generally, they already have concepts that are related to culture and creativity [2]. However, the regulations regarding the adaptation of building functions will still apply to them. For example, the prohibitions in changing the physical structure of buildings which affect the applications of the facade lighting designs, so that artificial lighting in commercial heritage buildings requires special treatment as it must follow the preservation rules. This study aims to analyze the principles and techniques of lighting in restaurant facades of heritage buildings which also accommodate the commercial facade elements. This is a qualitative study based on the survey and interviews with the potential customers. This study uses Café Batavia in Kota Tua area and Tugu Kuntskring Paleis located in Menteng as case studies. © Published under licence by IOP Publishing Ltd.