Acqua Panna vs FIJI
Acqua Panna and FIJI are both prestigious still waters served in restaurants worldwide, but the Tuscan estate water and the Fijian artesian water deliver very different mineral and taste profiles.
Pick Acqua Panna for soft, low-mineral still water that disappears beside food. Pick FIJI for a silkier, silica-rich water with a more pronounced mouthfeel.
Side-by-side comparison
| Attribute | Acqua Panna | FIJI |
|---|---|---|
| Source | Villa Panna estate, Tuscan Apennines, Italy | Artesian aquifer, Viti Levu, Fiji |
| Type | Natural still mineral water | Artesian still water |
| pH | 8.0 | 7.7 |
| TDS (mg/L) | 137 | 222 |
| Calcium (mg/L) | 32 | 18 |
| Magnesium (mg/L) | 6.5 | 15 |
| Bicarbonate (mg/L) | 108 | 153 |
| Silica (mg/L) | Low | 93 |
| Sodium (mg/L) | 6.4 | 18 |
| Packaging | Glass and PET | PET (square bottle) |
| Price tier | $$$ | $$ |
Which one to pick
Fine-dining pairing with wine
Acqua Panna — soft, neutral and won't interfere with delicate flavors.
Silky mouthfeel and silica
FIJI — its high silica is the signature of the brand.
Naturally alkaline pH
Acqua Panna — pH ~8.0 vs FIJI ~7.7.
Best glass-bottle presentation
Acqua Panna — classic round glass bottle, FIJI is PET-only.
More magnesium and calcium combined
Acqua Panna — slightly higher calcium; FIJI leads on magnesium.
Frequently asked questions
Is Acqua Panna or FIJI better for restaurants?
Acqua Panna is the dominant still pour in fine dining because of its softness and glass packaging. FIJI is more common in hotels, lifestyle settings and US restaurants.
Which is more alkaline?
Acqua Panna at roughly pH 8.0 vs FIJI at 7.7. Both are slightly alkaline.
Why is FIJI silica content so high?
FIJI's aquifer sits beneath volcanic rock, which dissolves silica into the water — giving it the characteristic smooth, soft mouthfeel.
Which is more expensive?
Acqua Panna generally costs more per liter, especially in glass. FIJI is often cheaper at supermarkets because it ships in PET.
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