The aim of this study was to assess the quality of drinking water from six restaurants in the narrow area of the Virovitica - Podravina County. Each of the samples had been collected with different time schedule during 6 months. The following analyses have been conducted: Iron determination (spectrophotometric method with phenanthroline), Mananganese determination (spectrophotometric method with Pyridyl Azo Naphthol), Ammonia determination (with salicylate), Nitrite determination (Sulfanilic acid method), Nitrate determination (with 1N HCl), Chloride determination, Consumption of potassium permanganate determination, pH determination, Electrical conductivity measurement, Water abstruseness measurement, temperature, color, odor, and the free Residual Chlorine concentration. The correlation between water temperature and season had been studied, and their impact on the electrical conductivity. Since the restaurant water must fulfill the legislative requirements in the terms of chemical values (TLV), they were compared analytically with the TLV values given.