The Taste of Water

In the world of gastronomic tourism, taste is everything. Yet, there is one element that often stays quietly in the background — water. The taste of water, frequently overlooked, is essential and affects not only our enjoyment of food but also the cooking process itself. During my time in Switzerland, I had the opportunity to taste three different waters — Valser, Elmer, and Allegra — each with its own unique character. Through their diverse flavor profiles, one can experience not only the purity of Swiss springs but also the powerful role water can play in the culinary journey.

Valser – Rich and Full-Bodied

Sourced from the Alps in Graubünden, Valser is one of the most mineral-rich waters in Switzerland. Its taste is bold, slightly salty, with a strong mineral presence. It has a long-lasting aftertaste and leaves a noticeable "weight" in the mouth, reminiscent of a wine with pronounced minerality.

Pairs well with:

• Spicy cuisines (Indian, Mexican)

• Smoked or hard cheeses like Appenzeller

• Red meats with dry rub or grilled with caramelized spices

In cooking: Valser's high mineral content adds extra depth to broths, sauces, and traditional Alpine soups. It is not recommended for delicate doughs or desserts, but it enhances umami flavors in mushroom-based or aged cheese dishes.

Elmer – Neutral and Clean

From the region of Elm in Glarus, Elmer is the most "transparent" in flavor. Neutral, clean, and refreshing, it is ideal for subtle dishes as it doesn't overpower delicate notes.

Pairs well with:

• Sashimi, fish carpaccio, ceviche

• Fruit-based salads, light vinaigrettes

• Herb-infused risottos, fresh pasta with lemon zest

In cooking: Elmer is perfect for recipes that require a neutral base: desserts, marinades, ice creams, and doughs. It is also used in bread making where flavor clarity is critical to the final product.

Allegra – Balanced and Fresh

Allegra is sourced from the Scuol region, also in Graubünden. Its taste is fresh and vibrant, with a soft minerality. It evokes the sensation of melted snow, offering a gentle roundness on the palate.

Pairs well with:

• Traditional Alpine dishes such as raclette or fondue

• Dishes with mushrooms, wild herbs, and smoked meats

• Pasta with butter, fresh herbs, or light sauces

In cooking: Allegra excels in consommés, soups, and velouté sauces where a subtle enhancement of texture and flavor is needed. It doesn't dominate but gently supports and unifies ingredients.

Final Thoughts

Choosing the right water isn't a detail — it's part of the culinary experience. If we start to treat water like wine — with attention, awareness, and thoughtful pairings — every sip can elevate the moment.

In gastronomy, understanding water as part of a dish's overall flavor profile can either enhance or diminish the ingredients. The "wrong" water can mask a refined note, while the right one can make it shine.

Let's stop seeing water as just a side element and start treating it as a key player in our flavor palette — right alongside wine, cheese, and olive oil.

Because water, too, has terroir.