F & B
Start with the mineral profile and taste structure.“ Different waters carry distinct mineralities that shape mouthfeel and flavour,” he explains.
• Low-mineral waters( soft, light, neutral): ideal for palate cleansing and delicate dishes.
• Medium-mineral waters( balanced, slightly textured): versatile companions for most cuisines.
• High-mineral waters( rich, full-bodied, sometimes salty or bitter): pair beautifully with robust flavours, aged cheeses, or charcuterie.
• Unique mineral notes: silica for smoothness, bicarbonates for softness, calcium for creaminess, sodium for salinity – each adds nuance to the dining experience.
Next, consider the carbonation style.“ You’ re choosing between a‘ palate reset’ sparkle and a‘ food-service companion’ sparkle,” says Kontos.“ Strong bubbles refresh and energise, while softer effervescence integrates seamlessly with food.”
Finally, think about menu fit and guest mix.“ For example, health-conscious guests may prefer still and sparkling options in smaller formats, with a clear story for each.”
Enhancing food and service
As Kontos points out, water is increasingly being used as a tool to elevate an establishment’ s food and wine service.
“ Sparkling water can‘ lift’ perceived freshness between richer bites, while still water can preserve delicate aromatics in subtle dishes. Mineralforward or higher-structure waters can shift how guests experience acidity and salinity across courses, which is especially useful when managing spicy, creamy, or richly flavoured plates.”
Training staff
When training staff, Kontos believes in simplicity.“ Give each water a 10-second script and two pairings.”
Calibration sessions help maintain consistency:“ Still versus sparkling; colder versus less cold; first sip notes.
Water should be woven into the language of the floor. Instead of“ still or sparkling?”, staff can confidently offer:“ Acqua Panna( Still), S. Pellegrino( Sparkling) or Perrier( Mixer).”
In premium hospitality, provenance, mineral composition and sustainability act as what Kontos calls“ quiet branding”. Provenance anchors storytelling. Mineral composition communicates character: higher mineral loads suggest authenticity and depth, while lighter profiles convey clarity and refreshment. Sustainability is increasingly non-negotiable, with guests more aware of packaging choices and circularity claims.
The fine water movement
Looking ahead, Kontos predicts water will evolve into a fully-fledged pairing programme listed on menus with“ why this water” language. Carbonation will be treated more deliberately, with venues differentiating between“ bold sparkle” and“ fine-dining sparkle” rather than grouping all sparkling waters together.“ Sustainability will become table stakes, with PET targets, reuse and return systems, and visible circularity cues forming part of procurement standards,” notes Kontos.“ Premium still water will regain focus alongside sparkling, as wellness-led dining and loweralcohol occasions drive demand.”
And finally, he says, premium mixers will play a larger role in zero-proof hospitality, with sparkling mineral water increasingly used as a hero ingredient in sophisticated nonalcoholic serves.
It’ s clear guests are paying closer attention to what’ s in their glass, and venues are responding with greater thought and care. In this new landscape, the question is no longer simply still or sparkling, but why this water, in this moment, with this food. TT
2026 / TRADE & TASTE 39