How to Avoid the 5 Most Common Dining Room Decorating Mistakes
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How to Avoid the 5 Most Common Dining Room Decorating Mistakes

Advice on sidestepping the decor gaffes that design pros see most often in rooms meant to fire up appetites—from unpalatable wall colours to stingy rugs

By NINA MOLINA
Fri, Apr 28, 2023 8:30amGrey Clock 3 min

DINING ROOM décor gone awry can kill appetites. Whether your guests are flinching from an eerie portrait their chairs face or squeezing into too-tight seats, bad decorating can take the joy out of even the most well-concocted meal.

Los Angeles-based designer David Netto believes dinner guests are rarely eager to enter these stuffy rooms. “So what a dining room must have, above all, is atmosphere,” he said. Here, interiors pros detail five mood crushers in dining rooms, and palate-pleasing alternatives.

1. Blinding Lights

Ample light helps diners distinguish between mashed yams and potatoes, but cruelly aggressive bulbs inspire squinting, not conviviality. “Nothing will kill the vibe of a dinner party faster than harsh overhead lighting,” said Marina Medina, a Vancouver-based interior designer. No one feels good under 5000K LED bulbs, says Susane Jory, a designer in London, Ontario, “and few of us look good bathed in it.”

Instead: Kelly Finley, a designer at Joy Street Design in Oakland, Calif., relies on “recessed lighting on a dimmer, a chandelier with soft lightbulbs and wall sconces” for a softer shine. Mark Eckstrom votes for the old-timey romance of candlelight. Said the co-founder of Studio Eckström, in Omaha, Neb., “Every guest at your table should have faces aglow.”

2. Tasteless Walls

Think of a dining room’s walls as a platter on which dinner is served. Sterile white dishes with a hospital vibe often don’t flatter food. Nor do chaotically patterned ones. Similarly, when it comes to walls, some color can help, but Mr. Eckstrom returns to the effect décor has on complexions: “Sorry, but nobody looks good in a yellow or chartreuse room.” And Brian del Toro, a New York City interior designer, warns against surfaces with “overly active patterns, colours which are too bright or distracting, and combinations of the two, which aren’t soothing.”

Instead: Save the pattern-on-pattern alchemy for the powder room, and pursue colors like terracotta, rose and aubergine that Mr. Eckstrom says “stimulate appetite and reflect well on guests’ skin.” But know that naked walls don’t make people feel comfortable and sociable either. “Every seat should have a view—a window, art, sculpture, wallpaper, mirror, flowers,” he said.

3. Prissiness

You won’t feel inspired to plop down at your dining table for a casual brunch if it’s surrounded by austere crystal chandeliers and dusty mahogany sideboards. Mr. del Toro finds that most dining rooms skew too formal, dark and “limited,” appealing only for an evening dinner.

Instead: “Most of us lead relatively informal lives,” said Mr. del Toro, who likes dining rooms casual enough for sipping a smoothie or morning latte. Chris Goddard, an interior designer in Springdale, Ark., said he’s partial to installing weathered wood tables that, while inherently chillaxed, can be “dressed to the nines for a festive dinner.”

4. Sound-Bouncing Surfaces

When you ponder your dining room’s décor, remember that happy repasts aren’t silent. Poor acoustics can turn animated chatting into cacophony, said Olle Lundberg, a San Francisco designer. “Hard surfaces like stone flooring, plaster walls and large windows all bounce the sound back into the space, creating reverberation,” warned Mr. Lundberg.

Instead: For a more discussion-friendly space, Mr. Eckstrom prescribes a blend of softer materials like drapery, carpet, tapestries or a tablecloth “that help absorb echoes and promote conversation.” Mr. Lundberg goes further, endorsing the idea of covering walls with fabric or draping it from the ceiling. Many textiles come in “large formats and can often be installed seamlessly,” he said.

5. Failures of Scale

In a dining room, ill-fitting furniture is more than an eyesore—it can result in stubbed toes and dry-cleaning bills. “If you’ve placed a giant table in a small room,” said Ms. Jory, “your guests will invariably be wearing the soup as you squeeze behind them with the gazpacho.”

Even the size of a carpet can throw a wrench in the roast. “Rugs that are too small pinch the overall vignette,” said Jessica Lynn Williams, founder of Hendley & Co, in Newburgh, N.Y., who adds you should never force your guests to scooch their chairs awkwardly over the edge of a too-tiny rug.

Instead: An occupied chair should ideally have 3 feet of space behind it for proper circulation and flow, said Meg Lavalette, founder of Lava Interiors in New York City. And carpets should accommodate sliding chairs—without giving them any lip. Laura W. Jenkins, an interior designer in Atlanta, says that when it comes to light fixtures and rugs, she prefers to err on the side of a little too big.

DIGESTION IMPOSSIBLE

Designers recall meal-spoiling decorating gaffes

“Once I saw a light fixture that hung so low and so close to the edges of the table that even the older kids in that family complained about bonking their heads against it!” —Noz Nozawa, interior designer, San Francisco

“I tried to convince [a client that] even though red was his favourite colour, it wasn’t a great choice for a dining space and that we could bring it in through other avenues—décor, rugs, wallpaper. We ended up not taking him on because he couldn’t get past the red for the dining room, but it was so bad.” —Shaolin Low, interior designer, Honolulu

“I was once seated in a dining room with a table that was too small. The chairs were covered in Fortuny, but not even the chicest choice of fabric could keep my knees from bumping against the person who was sitting next to me.” —Michelle Nussbaumer, interior designer, Dallas



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ITALY’S FINE WINES GAIN GROUND AS VALUE PLAY FOR COLLECTORS

Italian wines are emerging as a serious contender for Australian collectors, offering depth, rarity and value as French benchmarks continue to climb.

By Jeni O'Dowd
Tue, May 5, 2026 2 min

Italian fine wines are gaining momentum among Australian collectors and drinkers, with new data from showing a surge in interest driven by value, versatility and a new generation of producers.

Long dominated by France, the premium wine conversation is beginning to shift, with Italy increasingly positioned as a compelling alternative for both drinking and collecting.

According to Langtons, the category is benefiting from a combination of factors, including its breadth of styles, strong food affinity and more accessible price points compared to traditional European benchmarks.

“Italy has always offered fine wine fans an incredible range of wines with finesse, nuance, expression of terroir, ageability, rarity, and heritage,” said Langtons General Manager Tamara Grischy.

“There’s no doubt the Italian wine category is gaining momentum in 2026… While the French have long dominated the fine wine space in Australia, we’re seeing Italy become a strong contender as the go-to for both drinking and collecting.”

The shift is being reinforced by changing consumer preferences, with Langtons reporting increased demand for indigenous Italian varieties and lighter, food-first styles such as Nerello Mascalese from Etna and modern Chianti Classico.

This aligns with the broader rise of Mediterranean-style dining in Australia, where wines are expected to complement a wider range of dishes rather than dominate them.

Langtons buyer Zach Nelson said the category’s versatility is central to its appeal.

“Italian wines often have a distinct, savoury edge making them an ideal pairing for a variety of cuisines,” he said.

The move towards Italian wines also comes as prices for traditional French regions continue to climb, particularly in Burgundy, prompting collectors to look elsewhere for value without compromising on quality.

Italy’s key regions, including Piedmont and Etna, are increasingly seen as offering that balance, with premium wines available at comparatively accessible price points.

Nelson said value is now a defining factor for buyers in 2026.

“Value is the key driver for Australian fine wine consumers… Italian wines are offering exactly that at an impressive array of price points to suit any budget,” he said.

The category is also proving attractive for newer collectors, offering what Langtons describes as “accessible prestige” and a more open entry point compared to the exclusivity often associated with Bordeaux.

Wines such as Brunello di Montalcino and Nebbiolo-based expressions are increasingly being positioned as entry points into cellar-worthy collections, combining ageability with relative affordability.

At the same time, a new generation of Italian producers is reshaping the category, moving away from heavier, oak-driven styles towards wines that emphasise site expression and vibrancy.

“There’s definitely a ‘new guard’ of Italian winemaking… stripping away the makeup… to let the raw, vibrating energy of the site speak,” Nelson said.

Langtons is also expanding its offering in the category, including exclusive access to wines from family-owned producer Boroli, alongside a broader selection spanning Piedmont, Veneto, Sicily and Tuscany.

The company will showcase the category further at its upcoming Italian Collection Masterclass and Tasting in Sydney, featuring more than 50 wines from 23 producers across four key regions.

For collectors and drinkers alike, the message is clear: Italy may have been overlooked, but it is no longer under the radar.

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