Articles about water, glass and gastronomy.
A guide to premium mineral water — the history of Vichy Catalan, the gentleness of Font d'Or, glass vs. plastic, food pairing, and why service details matter.
HoReCaPrémiová voda v gastronómii: ako zvyšuje hodnotu servisu
Voda na stole nie je len nápoj. Je to detail, ktorý komunikuje úroveň prevádzky ešte pred prvým chodom. Ako prémiová voda mení vnímanie hosťa a zvyšuje obrat.
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GastronomyPairing water with food: a sommelier approach
We usually take the water in the restaurant for granted. However, sommeliers pair it with the same care as wine. How does the choice of water change the perception of food taste?
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About waterFont d'Or: gentle water that fits everyone
Why Font d'Or with extremely low mineralization (TDS 105 mg/l) is the gentle choice for all-day drinking — from breakfast to coffee to the last glass before bedtime. Suitable for all family members.
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About waterHow to read the mineral water label — a guide for laymen
TDS, HCO ！, Na, Ca, Mg... What do the numbers on the label mean and how to choose the water that suits your situation according to them? Practical instructions from the distributor.
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HistoryVichy Catalan: the story of the thermal spring since 1881
How the small Catalan village of Caldes de Malavella became home to one of Europe's most iconic mineral waters. The history of the spring, the WorldStar award-winning bottle and the taste that lasted for 140+ years.
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GlassGlass vs plastic: facts that determine the taste of water
Why do the world's premium distributors supply water exclusively in glass? Impact of packaging on taste, microplastics and recyclability — with hard data.
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