The Water Menu: Coming Soon to a Restaurant near You

by Michael Mascha

The water enthusiasts at FineWaters have for a long time anticipated that, as natural bottled water grows in popularity, fine high-end restaurants and hotels will begin to recognize the need for offering their patrons more than the boring choice of still or sparkling.

With more and more information about fine natural bottled waters available, diners increasingly demand the appropriate waters for their food choices when dining out. In general customers want a higher level of attention paid to the selection of bottled water available at the establishments. Still or sparkling does not cut it anymore.

Water Menus, similar to wine lists, are not just a listing of all available brands. Creating a water list is a selective process that matches the direction of the food menu created by the chef with the right natural bottled water choices to affirm or contrast the food. Like wine, natural waters come from a unique source, they have terroir and have a story and often a long history attached to them. They are very special.

Take Apollinaris for example. Apollinaris is sparkling mineral water with 100% source carbonic acid which means no artificial CO2 is added to the water. Due to the volcanic activity in the Eiffel the water here is particularly rich in minerals, as the magma below the aquifer continuously gives off carbon dioxide. This combines with the water and increases the solubility of minerals. With a robust TDS of 2650 and a FineWaters Balance | Classic Apollinaris is a substantial water perfect with crispy/crunchy food, meats and game.

You probably don’t want to drink Apollinaris if you order Sushi or other delicate flavored food, especially fish dishes. Spa with a TDS of 33 and a FineWaters Balance | Still is a much more appropriate choice as it does not overpower the delicate flavors and matches the mouthfeel much better.

Depending on location a casual survey shows that between 10 -20% of the restaurant checks do not contain a line item for alcoholic beverages. Most of it has been replaced by bottled water. Restaurants and hotels also see the trend towards the Water Menu as a differentiating factor and something that attracts the high-end, trend setting clientele. Not to mention that it is also a source of revenue.  At FineWaters we don’t mind paying $8-10 for a bottle of water at a restaurant we just don’t want it to be San Pellegrino, a fine water, but boring if you have to drink it in every restaurant.

We are glad to see a high number of brands of bottled water being considered for the Water Menus. This is a very exiting future for the bottled water connoisseur and a trend that will emancipate natural bottled water.

We are exited to be part of, and to some extend facilitating the trend of having more choices of natural bottled water in restaurants. FineWaters has been approached by signature hotels and restaurants in New York, Miami and Los Angeles to advise on the creation of Water Menus.

As soon as these Water Menus are available FineWaters will feature the establishments and showcase the food and contextual input that went into selecting the items on the Water Menu.

Stay tuned.

Resources:
If you interested in developing a Water Menu please contacy Michael Mascha