When Still Meets Sparkling – The Birth of a New Trend
Remember when ordering water at a fancy restaurant meant choosing between “still or sparkling”? Those days are officially over. Water menus are no longer a joke – guests are starting to realize the importance of unique waters in fine dining settings, and the trend continues to grow in Michelin Star and other top restaurants as diners increasingly seek specific waters to enjoy with their food choices. Picture this: you’re sitting at a white-tablecloth restaurant, and instead of a wine list, the sommelier hands you a 45-page booklet dedicated entirely to water. Welcome to the world of water tasting menus, where H2O has become the new wine, complete with terroir, vintage years, and price tags that might make your eyes water more than the onions in your French onion soup.
The Science Behind the Sip
The mineral content, also known as TDS (total dissolved solids), is the key determinant of the flavor of each water which can vary greatly depending on the water’s terroir, much like wine. Think of water like a blank canvas that picks up flavors as it travels through different rocks and soil. TDS is the most critical factor giving water its taste and character – the higher the mineral content, the more distinct a water’s taste can be, with low TDS waters comparable to white wines with clean, neutral taste, while high TDS waters are more like red wines with heavier, more substantial feel. It’s like the difference between a light Pinot Grigio and a bold Cabernet Sauvignon, but instead of grapes, we’re talking about dissolved minerals.
The Water Sommelier Revolution
As awareness of the unique qualities of different natural waters grows, there has been a corresponding increase in the number of certified water sommeliers who fill more positions in restaurants, create more water menus, and teach guests how proper water pairing enhances the dining experience. These aren’t just waiters with fancy titles – they’re legitimate professionals who undergo rigorous training. The certification course takes about 3-4 months to complete and costs $2,200 with pay-as-you-go payment available. Water Sommeliers can earn between $55,000 and $60,000 per year on average, with those working in high-end restaurants or with extensive training earning over $80,000 per year. Not bad for someone who basically gets paid to talk about water all day!
Following the Money Trail
Here’s where things get really interesting for restaurant owners. Water menus are proving to be an excellent way for restaurants and other hospitality businesses to increase their beverage sales, with Ray’s and Stark Bar in Los Angeles reportedly increasing their water sales fivefold after launching their water menu. Many 750 ml bottles of water can sell for $8 to $15 per bottle on water menus at bars or restaurants with 3x to 4x markup, while ultra premium waters sell for $100 to $150 retail on water menus. That’s right – some restaurants are charging more for a bottle of water than most people spend on a decent bottle of wine. Talk about liquid gold!
The Premium Player Lineup
Most bottled waters fall within a TDS range of 50 to 800 mg/l (Acqua Panna, 188 mg/l; Fiji, 210 mg/l; Evian, 357 mg/l; Perrier, 475 mg/l), but many well-known waters have much higher TDS (San Pellegrino, 1,109 mg/l; Badoit, 1,200 mg/l; Contrex, 2,032 mg/l; Gerolsteiner, 2,527 mg/l). Svalbarði Polar Iceberg Water is sold worldwide and priced on par with fine wine at €95 per 750 ml bottle (approximately $100) because of the difficulty of obtaining it. These aren’t your grocery store waters – they’re carefully curated selections that promise unique taste experiences based on their mineral profiles and sources.
Terroir Takes Center Stage
Water menus categorize waters by their defining characteristics and the source locations that provide them their terroir. Mineral water has a certain terroir, just like wine, bringing to mind the sunny effervescence of Italian springs, the earthiness of the Arkansas mountains, or the refreshing relaxation of the Monterrey, Mexico Cerro del Topo Chico springs. Just as wine lovers can distinguish between a Burgundy and a Bordeaux, water enthusiasts are learning to appreciate the subtle differences between waters filtered through volcanic rock versus those that have percolated through limestone for centuries. It’s geography in a glass, if you will.
The Art of Food Pairing
People are learning more about how water enhances and complements flavors when correctly paired with food and wine, and they want the choices to do so. Besides offering diners interesting new choices they had never been aware of, chefs and staff will create pairings to match seasonal menus and suggest pairings for à la carte dishes. Think about it – if the wrong wine can clash with your meal, why wouldn’t the wrong water do the same? Sodium gives a salty taste, magnesium is metallic, and calcium gives a milky or chalky texture and flavor. A delicate fish dish might call for a light, low-mineral water, while a rich steak could handle something with more mineral complexity.
Global Water Destinations
Water sommelier Martin Riese came from Germany where he had been one of the first to introduce a water menu in 2006 at the Palace Hotel in Berlin, creating a 45-page menu at Ray’s and Stark Bar that includes 20 waters from 10 different countries. Bangkok’s Michelin Star restaurant Water Library has a water menu with more than 30 labels of premium still and sparkling varieties, started by wine and water importer Mr. Pote Lee, known for its impressive collection of imported waters showcased in a giant cylindrical wall in the middle of the bar. From Los Angeles to Bangkok, from London to Dubai, water menus are popping up like mushrooms after rain.
The Training Ground
The dates for water sommelier courses in 2025 are already fixed, with Course I from June 23rd through July 4th and Course II from October 20th through October 31st, where a Water Sommelier presents mineral waters to guests in restaurants and helps choose matching water to ordered dishes as well as wine or coffee. Becoming a fully trained Water Sommelier generally takes 2 weeks of intense courses, allowing enough time to complete and gain practical daily experience, study for certification exams, and further develop sensory skills through tasting. These aren’t weekend warrior courses – they’re serious educational programs that cover everything from geology to gastronomy.
The Consumer Response
Many consumers are choosing water and other non-alcoholic beverages when dining out, with water becoming a go-to drink at restaurants whether the choice is budget-driven, lifestyle-driven or just a matter of taste. When it comes to drinking water at restaurants, 42% of consumers prefer tap, 30% prefer bottled, and 8% prefer sparkling, while 20% say they don’t drink water at restaurants. But here’s the kicker – those percentages are shifting as more people discover that water can be just as complex and interesting as any other beverage. It’s not just about hydration anymore; it’s about the experience.
The Economics of Excellence
Restaurants offering water selections see better guest experiences, and water service can be a revenue center, with revenue for water sales increasing by 400 percent. Restaurants, hotels, and bars are starting to see water menus and the competence of a water sommelier as a differentiating factor and something that attracts a trend-setting clientele. For restaurants looking to stand out in an increasingly competitive market, a well-curated water menu might be the secret ingredient they’ve been searching for. It’s not just about the profit margins – though those certainly don’t hurt – it’s about offering something truly unique that guests can’t get at home.
Beyond Still and Sparkling
Still or sparkling simply does not cut it anymore as consumers seek out new types of water the same way they do new types of other beverages. Some water menus include details such as flavor and mouthfeel profile (sweet versus salty, smooth versus heavy), pH, a short background story, or pairing recommendations. Modern water menus read like poetry, with descriptions that would make a wine critic jealous. Terms like “crisp mountain minerality” and “oceanic finish” are becoming as common as “oaky” and “full-bodied” once were in wine circles. The language of water appreciation is evolving, and it’s getting pretty sophisticated.
The Future Flows Forward
The job outlook for Water Sommeliers is strong due to increasing consumer interest in water variety and quality, with food service positions expected to grow over the next decade, and those with formal training and certification having the best opportunities. In 2025, inventive beverage pairings are picking up momentum, moving beyond wine as the go-to match for tasting menus to well-crafted cocktails and alcohol-free concoctions, particularly in Asia where wine isn’t traditionally consumed and other beverages harmonize perfectly with multi-layered cuisines. This isn’t just a fleeting trend – it’s part of a broader movement toward more thoughtful, curated dining experiences.
What started as a simple “still or sparkling” choice has evolved into something that would have seemed absurd just a decade ago. Yet here we are, in a world where water sommeliers command serious salaries and restaurants are building entire revenue streams around bottled water. Whether this represents the ultimate refinement of dining culture or the peak of pretentious excess probably depends on your perspective – and your wallet. But one thing’s certain: the next time someone offers you water, you might want to ask about the terroir.
