Premium still water comparison
FIJI vs Acqua Panna
Two of the most common premium still waters in fine dining. FIJI is sweeter and silica-rich; Acqua Panna is soft, balanced, and the traditional Italian still pour.
Side-by-side comparison
| Attribute | FIJI | Acqua Panna |
|---|---|---|
| Origin | Viti Levu, Fiji | Tuscany, Italy |
| Type | Artesian water | Natural spring water |
| TDS | 210 mg/L | 175 mg/L |
| Calcium | 18 mg/L | 32 mg/L |
| Magnesium | 15 mg/L | 6.5 mg/L |
| Sodium | 18 mg/L | 6.4 mg/L |
| Bicarbonate | 153 mg/L | 108 mg/L |
| pH | 7.7 | 8.0 |
| Packaging | PET | Glass & PET |
Pick FIJI for silica-driven smoothness
- High silica content
- Distinctive sweet, soft taste
- Wide casual-premium availability
Pick Acqua Panna for Italian fine dining
- Naturally slightly alkaline pH (~8.0)
- Soft, balanced mineral profile — pairs broadly with food
- Standard pour alongside S.Pellegrino in Italian restaurants
Final verdict
If you want a sweeter, smoother sip, choose FIJI. If you want a refined still water made for the dinner table, choose Acqua Panna.
Frequently asked questions
Which has higher pH, FIJI or Acqua Panna?
Acqua Panna is slightly higher (~8.0 vs ~7.7).
Which is better for restaurants?
Acqua Panna — it is the standard still pairing for S.Pellegrino in Italian dining.
Last verified: 2026-05Editorial standards
Sources: FIJI Water quality · Acqua Panna composition
