Still or sparkling is the first question at any good table. The answer is not personal preference alone — each suits different food, different rooms and different moments.
Still water
Still water is the neutral ground. A light, soft still refreshes without interrupting, which makes it the safe default for a tasting menu, a long meal, or a table where the food should lead. A more mineral still adds body and can hold its own alongside richer dishes.
Sparkling water
Carbonation cuts and refreshes. A sparkling mineral water lifts the palate between courses, stands up to fat and salt, and brings a sense of occasion to a table or event. The bead matters: a fine perlage is quiet and elegant; a bold bead is lively and assertive.
Pairing, briefly
- Delicate food, tasting menus — light still, or a fine-perlage sparkling.
- Rich, fatty or salty dishes — a bolder sparkling to cut through.
- Events and receptions — offer both; sparkling reads as celebratory.
The professional answer: carry both
Any serious table offers a still and a sparkling by name, both in glass. If you are stocking a venue, our wholesale programme makes it easy to carry a considered pair. For more on service, see our restaurant water program guide.