The mineral waters preferred by fine dining restaurants

Although it is an increasingly scarce commodity, Spain is a country rich in spring water.

There are no two alike.

Each of them has its own nuances and personality, determined by a unique mineral composition, warns Irene Zafra, general secretary of the Association of Mineral Waters of Spain (ANEABE).

She remembers the origin: “We are one of the most natural products that exist on the market.

The rain or snow drops filter into the earth and, on that journey to the underground aquifer, the water absorbs different minerals from each geological layer, which give each mineral water its own characteristics.

In this sense, she points out that "the uniqueness of each mineral water is determined by different factors, such as the geology of the terrain, the temperature or the time it remains in the subsoil."

And she claims that “natural mineral water, both in its sparkling and still variety, is always a winning gastronomic proposal because it pairs well with any type of product.”

Among the benefits of the product, its purity from the origin stands out, since it does not require any chemical treatment for consumption.

This is a selection of mineral waters, from springs in different parts of Spain, present in fine dining restaurants.

1.

Sole of goats

Bottle of Solán de Cabras.MA

It comes from a spring located in the Serranía de Cuenca, filtered for 3,600 years.

Each drop of rain penetrates the different layers of the rocks, enriching the water with minerals.

Precisely because of its healing properties, this water from the Cuenca municipality of Beteta began to be sold at the beginning of the 20th century in pharmacies.

Behind the iconic blue glass bottle there are some stories hidden.

The name is one of them: it seems that a shepherd took his flock of goats to drink and bathe in that spring, and on more than one occasion the healing of one of these injured or sick animals was accelerated or facilitated.

In 1997, the firm, owned since 2011 by the Mahou San Miguel Group, wrapped the water in a blue container.

There is an explanation behind this tone: the water is protected from light rays, helping to maintain its properties.

In 2006, the brand took its big leap: it entered the hospitality industry, where it is still present in hundreds of restaurants, bars and cafes.

Among them, in Martín Berasategui, in Lasarte (Gipuzkoa), Cocina Hermanos Torres (Barcelona), Güeyu Mar (Playa de Vega, Asturias), Ramón Freixa or Coque (both in Madrid).

2.

Cabreiroá

Cabreiroá water belongs to the Hijos de Rivera Corporation.

Image provided by the company.

Cabreiroá water has a unique origin: that of a spring discovered in the 19th century, near Verín (Ourense), within a natural environment surrounded by lush forests and gardens.

It is an aquifer of magmatic and inaccessible origin, where volcanic activity continues to be maintained in the subsoil, which guarantees, the company assures, the quality and mineral composition of the water, with natural mineral carbon, from one of the main areas hydrogeological of Europe.

It all started when the planet began to form, the crust cooled and captured the incandescent magma inside.

Since then, the gas from its combustion mixes with the water that falls on the spring and gives it that different character that nature itself gives it.

The firm, owned by Hijos de Rivera, uses Magma de Cabeiroá Original water for fine dining, with natural carbon dioxide and a finer bubble.

It is found in restaurants such as Culler de Pau (O Grove, Pontevedra), Aponiente (El Puerto de Santa María, Cádiz), DSTAgE (Madrid), Pepe Vieira (Raxó, Pontevedra), or Molino de Urdániz (Urdániz, Navarra).

Cabreiroá: Estrada do Balneario de Cabreiroá, Verín (Ourense).

Telephone: 988 59 00 15.

3.

Fuensanta

Fuensanta water is the reference mineral water in Asturias.

Image provided by the brand.

Its history dates back to 1846, when the water from the Fuensanta spring was declared mineral-medicinal of public utility by a Royal Order, thanks to its proven therapeutic properties and its unique and balanced composition.

According to the company, owned by the Asturian group Global SMM 2009, the first testimonies about the health benefits of this water date back to 1270. In its beginnings, during Roman times, it began as a spring of water and baths.

The water begins a long path from the Sierra de Peña Mayor, at 1,250 meters high, traveling through rivers, streams, springs and forests.

It is its strength: the magic of filtration, which gives it a balanced mineral composition.

It has a deep and slow journey through calcareous materials from the Carboniferous age.

The speed of the water is different as it travels through the interior of the mountain, and in the deepest areas it can be only half a meter to one meter per year.

It looks in a bottle with straight lines, with a

vintage

touch , in returnable and ecological glass.

It can be found in most renowned restaurants in Asturias, such as Casa Marcial (La Salgar), El Molín de Mingo (Peruyes), Narbasu (Cereceda), El Corral del Indiano (Arriondas), Casa Gerardo (Prendes), Casa Fermín (Oviedo), Casa Belarmino (Manzaneda), Quince Nudos (Ribadesella), El Balamú (Llanes) or Casa Lobato (Oviedo).

Address: Balneario Fuensanta (Nava, Asturias).

Telephone: 985 71 69 15.

4.

Vilas del Turbon

Bottle of mineral water Vilas del Turbón.MA

Vilas del Turbón natural mineral water comes from the Vilas spring, in the Turbón massif, located in the Aragonese region of Ribagorza (Huesca).

Its history dates back to 1908, when Manuel Camo, a pharmacist from Huesca, requested a public declaration file for the source when he realized the great fame it had in the region and was convinced of its therapeutic properties.

In 1931 a company was created that proceeded with its exploitation and bottling, and a year later work began on a historic building that houses a spa with a hotel.

It was declared medicinal mineral water by the Ministry of Industry in 1958, especially indicated for treating uric acid conditions, kidney and gallbladder stones.

Owned by Coca-Cola Europacific Partners in the Iberian Peninsula, it bottles 10 million liters of water every year.

It is a water that stands out for its low sodium content, a neutral flavor and its great transparency.

It is present, among others, in the restaurants of the Dani García group, including the two-starred Smoked Room, in Madrid, in BonAmb, in Jávea (Alicante), or the La Prensa restaurant, in Zaragoza.

Address: Calle Única (Las Vilas del Turbón, Huesca).

Telephone: 974 550 111.

5.

Sant Aniol

The water of Sant Aniol comes from a volcanic area of ​​La Garrotxa.

Image provided by the company.

In the Girona region of La Garrotxa, more than 100 meters deep, is the Sant Aniol spring, in the Natural Park of the volcanic area.

A slope in a place of sedimented lava and volcanic rock, such as pozzolana, basalt or andesite.

In this remote place, Sant Aniol was born in 1993, a family company —Hijos de José Bassols—, which has been present for more than three decades in hotels and restaurants in the United States, Australia, England, the United Arab Emirates and Japan.

The water has a balanced mineral composition of magnesium, bicarbonate, sodium and calcium.

Its properties, the company says, helps prevent urinary tract infections and reduce uric acid and cholesterol.

It is the reference water in renowned restaurants in the Balearic Islands and Catalonia, El Celler de Can Roca (Girona), Enjoy (Barcelona), Share (Cadaqués, Girona, and Barcelona), Les Cols (Olot, Girona), ABaC (Barcelona) , Ca l'Enric (Cerdanyola del Vallès, Barcelona), the Majestic hotel (Barcelona), or Can Jubany (Calldetenes, Barcelona).

Address: Can Talleda, Sant Aniol de Finestres, Girona.

Telephone: 972 44 98 18.

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