Barcelona native Richard Glezmar opened his restaurant Alkaline seven months ago, but the research and thought that has gone into this project stretches back much further. The son of patisserie owners, Glezmar has been involved in the food industry since a young age and has extensive experience in hospitality, having worked in hotels around the world. Alkaline’s owner not only brings his culinary expertise to this new project, but also his scientific knowledge. After finishing school, Glezmar worked for a swimming pool company, analysing water pH, which led him to an interest in the pH of food and the work of Dr. Otto Warburg (1883-1970). Warburg discovered that while healthy cells are alkaline, cancerous cells are acidic, and it is therefore important to balance the acidic food we eat with alkaline food. The recipes, which the owner invents himself along with the help of his chef, are the result of many years of experience and research in different fields. Glezmar is guided by six aspects that he believes all diners look for in a good restaurant: good food, good service, speed, economy, the ‘wow’ factor and health. One dish in particular, the green salmon, certainly accomplishes the wow factor, as do other unusual flavour combinations, such as avocado, mint and aloe vera ice cream. The concept is also represented in the drink selection, with a range of ecological wine, superfood-containing beers (including the world’s first aloe vera beer), and, of course, alkaline water.
Alkaline. Entença 62.