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About us
J. & L. Lobmeyr was founded in Vienna in 1823 by Joseph Lobmeyr—over 200 years ago. We quickly became purveyor to the Imperial Court. A love of the material, an emotional relationship to the product, and personal commitment has defined each generation. Lobmeyr glasses are still blown, cut, engraved, and polished entirely by hand. All of our lighting products are manufactured at our atelier workshops in the heart of Vienna. The Lobmeyr company focuses on a contemporary interpretation of glass and light, and never stops cultivating its heritage. The old inspires the new, and traditional knowledge facilitates innovation. Together with designers like Josef Hoffmann and Adolf Loos in the past, and today Ted Muehling, formafantasma, and Michael Anastassiades among others, we create fine handmade crystal and chandeliers that are appreciated by connoisseurs all over the world.
Andreas, Leonid, and Johannes Rath
Managing partners in 6th generation
LOBMEYR BRIDAL REGISTRY
Welcome to our bridal section. Please contact us by phone, email, or fax. We would love to personally show you the collection at our boutique in Vienna.
200 Years – 200 Points
Discover places touched by Lobmeyr - opera houses, museums, hotels, restaurants and selected partners worldwide.
Stories
overview
FOLLOW US ON INSTAGRAM
@lobmeyr
#Repost - @matterandshape
A longstanding friend of @lobmeyr, the multidisciplinary maestro Luca Guadagnino designed their third installation for #MATTERandSHAPE, imagining a rich, decorative universe alongside architect Andrea Bonatti.
Upholstered in @dedarmilano moiré, Guadagnino presented a new cut glass mirror for the Viennese crystal house alongside a new curation of their archive and Guglielmo Ulrich parchment furniture from his personal collection.
@lobmeyr x @studiolucaguadagnino
Applications for MATTER and SHAPE (2027) are now open, March 5–8 in Paris.
Painting history at @lobmeyr for the 200 year of @herendporcelain
#Repost - @szitaistudio
💙 This hungarian brand is specially close to my heart, so thank you for having me @primerose_pr and thank you for introducing this exceptionally detailed technique @gurumukhjiva
.
Photos: @goldenhourpictures , @rebecca.spanos
#lobmeyrpatrician
#Repost - @slowdown.media
Last night, we gathered at chef @yannnurynyc’s La Résidence in New York City for an intimate dinner co-hosted with L’ÉCOLE, School of Jewelry Arts in celebration of the 14th season of our Time Sensitive podcast and five years of L’ÉCOLE as the podcast’s presenting partner.
During the evening, our founder and editor-in-chief, @spencercbailey, joined L’ÉCOLE’s Christelle Dierkens and Guillaume Glorieux in conversation. The three reflected on their shared belief in the importance of transmitting knowledge across generations, cultures, and disciplines; an abiding curiosity about art, history, science, and craft; and an understanding that slowing down and paying close attention can lead to deeper connections with the world and people around us.
For Bailey, the L’ÉCOLE and @vancleefarpels partnership has become personal, leading to meaningful friendships and memorable Time Sensitive conversations with such boundary-crossing figures as the late artist and metalsmith Daniel Brush (Ep. 23), the late theater director Robert Wilson (Ep. 96), and the choreographer and dancer Lucinda Childs (Ep. 147). As he reflected during the evening, the true measure of a partnership lies not simply in the work it produces, but in the unexpected encounters, conversations, ideas, and relationships it makes possible.
Among the guests were Helen King, the president and CEO of Van Cleef & Arpels, Americas; Cooper Hewitt, Smithsonian Design Museum chief curator @michellemillarfisher; artist @moniquepean (Ep. 41); Judd Foundation director of design @alexcunninghamcameron; architect @stephaniegoto; and Museum of Modern Art curatorial associate @amanda.forment.
Guests enjoyed a specially prepared four-course dinner featuring a sourdough ice cream with golden osetra caviar and lemon confit; cherry-wood-grilled turbot with root vegetables and seaweed beurre blanc; dry-aged wagyu beef with king oyster mushrooms and jus au poivre; and baba au Cognac with wild vanilla cream and passion fruit.
Our heartfelt thanks to L’ÉCOLE and Van Cleef & Arpels for five years of extraordinary collaboration. Here’s to many more!
📷: @phamgela/@deitc
