F & B
STILL OR SPARKLING?
WATER IS NO LONGER AN ADD-ON OR POST-SCRIPT TO A MEAL. FINE WATER IS BECOMING HOSPITALITY’ S QUIET POWER MOVE – SHAPING FLAVOUR, PACE AND PERCEPTION. STILL OR SPARKLING? THAT QUESTION IS OFFICIALLY OUTDATED.
Across the UK and Europe, fine water tastings have become the latest ultra-luxury experience – and it has started to take hold in South Africa. Last year saw the launch of South Africa’ s first fine water tasting at Lanzerac. It’ s becoming clear that hydration is taking a central role in the hospitality space as more people become conscious of what they consume.
“ We view mineral water as a service tool, one that supports pairing, refreshment, palate management, and brand theatre,” says Nick Kontos, Chief Marketing Officer at Clearworld.“ The‘ right’ water can quietly lift the entire dining experience in the same way the right glassware, or aperitivo ritual does.”
Why water matters
Whereas before, premium mineral water was seen as a default add-on, Kontos points out that it’ s now becoming part of venue curation – similar to wine, coffee, and olive oil.“ Water is now a rhythm-setter,” explains Kontos.“ It influences how guests perceive freshness, richness, and pace between courses, especially in tasting menus and wine pairings.”
It also signals quality without explicitly stating it.“ The bottle, the pour, and the consistency communicate standards of quality.”
For example, Perrier often plays the high-energy, crisp, sparkling option – strong carbonation, a bold refresh profile, and a well-known cocktail or mixer presence, specifically in the bar sector. By contrast, S. Pellegrino often plays the table-classic fine-dining water, with an origin story tied to the Italian Alps and a longstanding“ dining table” association.
Choosing the right water
When selecting the water to serve guests, Kontos advises sommeliers, chefs and owners to look beyond the label.
38 TRADE & TASTE / 2026