And the Winners are ...
TASTE & DESIGN AWARDS Basque Culinary Center
The TASTE & DESIGN AWARDS 2024 was held in Donostia-San Sebastián on April 26, and here are the winners ...
FineWaters SUMMIT 2024
The Global Premium Water Conference, known as FineWaters SUMMIT, was held in Donostia-San Sebastián on April 27-28 and hosted in collaboration with the prestigious Basque Culinary Center and supported by TOB Strategy.
FineWaters Experience Space
Dedicated Water Space CellArt & FineWaters
Introducing CellArt and FineWaters' latest collaboration - the Water Experience Space. This concept is the first wine cellar/room expansion dedicated to showcasing premium bottled water.

The Water Experience Space celebrates water, creates awareness about its importance, and helps protect and cherish this vital resource.

We have created a directory of Water Sommeliers from around the world.
Water Sommeliers World Wide
World's largest Water Menu with 150 waters from 33 countries.

Here is how we shaped the opportunity ...

Water Menu Spain
Become a Certified Water Sommelier .

FineWaters 101 Course

Water Service Certification for HORECA.

100% On-line Many Courses
The Fine Water Society (FWS) was founded in 2008 on the idea that water is not just water, but a natural, unprocessed product with terroir and unique characteristics.

Membership Premium Brands
For centuries, humans have been drinking water at the natural temperature of its source or storage facility. Only recently have we begun manipulating water's temperature. The temperature of most underground cellars where wine is traditionally stored is about 55 degrees Fahrenheit (13°C).
There is no wrong or right as you can drink any water with your food, but as you'll see if you start pairing, some waters just work better than others. When we talk about pairing, we talk about two different things: matching and contrasting.
Originfloe is a supplier & distributor of Fine Water from across the globe and the home to South Africa’s 1st Certified Water Sommelier – Candice Jansen. "There is water for every bottle of wine, paired to highlight these nuances. Fine Water paired to cocktails and coffees changes flavor profiles in the most exceptional ways imaginable. Fine Water paired with different cuisines is the mark of a...
With about 60 brands Fine Liquids is the leading portfolio distributor of Fine Waters in Germany and Europe. Fine Liquids recently opened London's first dedicated Water Boutique & Gallery. Location 74909 Meckesheim, Germany Social Media: Website: Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Phone/Text: +49 178 159 00 91 Fine...

Dimitris Tselios, Founder of Theoni and Michael Mascha, FineWaters

Dimitris Tselios, Founder of Theoni and Michael Mascha, FineWaters

We have created a 5-course food and water pairing dinner at the Michelin-starred Pelagos Restaurant at the Four Seasons, with chef Luca Piscazzi featuring world-class Fine Waters.

A surprising experience for the uninitiated is that FineWaters can be matched with food and that no alcohol is served at the dinner. The absence of wine allows a focus on the food and water and creates an atmosphere where almost nobody misses alcohol.

To enjoy the waters in a water & food pairing context, all the waters need to be at room temperature. If you drink water too cold, like straight out of the fridge, the taste of the water will not reveal itself.

In a food & water pairing event, Minerality and Carbonation are very important factors. Only if you pay attention will you also notice that waters with added carbonation get more acidic due to the impregnation with CO2.

In food & water pairings, the weight of the water is very important and described in terms of TDS (Total Dissolved Solids). Low TDS waters pair with subtle foods, and the more powerful the dishes become, so should the water’s TDS increases for a perfect pairing.


Martini Cocktail [FineWaters]

FineWaters Martini CocktailThe biggest challenge in conducting a water & food pairing dinner is the perception that you need wine/alcohol to have a great evening. We have created a great cocktail to ease people into drinking water for 3 hours.

Here is the recipe for the #FineWatersMartini, a straightforward solution to create the perfect dry martini, neither shaken nor stirred, as it is produced without ice. All you have to remember is 5:1.

5 parts Premium Vodka | 1 part Premium Water | Lemon twist

FineWaters MartiniCombine vodka and water in a water/vodka bottle and put it in the freezer. Don't worry; due to the alcohol content, it won't freeze. When your guests arrive, pour in a martini glass ice cold straight out of the freezer and add a lemon twist.

The super-cold cocktail has a great silky texture, as you cannot reach those temperatures with shaking or mixing. It has a super clean and crisp taste, and you can serve many guests efficiently with an exciting high-quality cocktail.


RED PRAWN [AS IS]For the FIRST COURSE chef Luca Piscazz and his team created RED PRAWN [AS IS] with yellow beetroot, citrus, saffron, cloves, and beeswax. My recommendation for this course is WOSSA, super low Minerality water from Austria with a TDS of only 13 mg/l. The soft, neutral, and light water pairs perfectly with the subtle taste of the raw prawn.



CAVIAR [PASTA] For the SECOND COURSE, the Chef created CAVIAR [PASTA] with cold Setaro spaghetti, clam emulsion, almonds, and bronze fennel. My recommendation for the course is THEONI STILL as this dish needs a soft, silky, low minerality water with a delicate weight. This was a surprisingly effective pairing and had a lot to do with the character of the water that could express itself due to serving it at room temperature.


YELLOWTAIL [MI-CUIT]The THIRD COURSE is. YELLOWTAIL [MI-CUIT] with wagyu fat, seaweed, broccolini, and carbonara source. I am using the additional acidity of THEONI SPARKLING to cut through the wagyu fat and provide some acidity to the “half-cooked” fish presentation and provide some mouthfeel. This pairing also shows nicely how different still and carbonated water tastes at room temperature when you pay attention.


WILD SEA BASS [DRY AGED]For the FOURTH COURSE, the Chef and his team used a novel method of dry-aging fish. WILD SEA BASS [DRY AGED] with mastiha artichoke, smoked pike caviar, and kumquat. This stronger, more umami drive dish requires full-bodied water with a high TDS and a creamy texture, exemplified by Three Bays Still from Australia.



CHOCOLATE [TEXTURES]Desserts are difficult to match with water except for dark chocolate. For the DESSERT COURSE Chef, Luca Piscazz with his team presented CHOCOLATE [TEXTURES] with chocolate gelato, mandarin, and tonka beans. Dark chocolate matches very well with high minerality waters with high sodium content. Those waters are often naturally carbonated, which contrasts nicely with the creamy texture of many chocolate desserts. Vichy Catalan from Spain was selected for this tasting, and it was a surprising pairing for many.

Fine Water Gift Bag [THEONI]

Fine Water Gift BagFine Water is not just for Hydration. Fine water is a natural product, has terroir, and holds experiences. Fine Water brands are well advised to extend the brand perception beyond hydration, as Thenon @theoninaturalmineralwater did by first serving the Fine Waters Martini featuring Theoni and providing a gift bag with the water vodka mixture. The great experience at the tasting will now be shared, creating additional visibility.