The book “90 cm above floor level. Restaurant architecture: high performance sustainable facilities” has been recently awarded by the Gourmand Award for the Best Professional Book category in Spain and, therefore, has been selected as a finalist for the International Gourmand Awards for Best World Professional Book. The gala dinner will be taken place in China on May. And, for this reason, the book will be presented in one of the most important international gastronomy festival: the Beijing Cookbook Fair.
This year 187 countries from the 5 continents in the world have participated in the world Gourmand Awards, but only 6 for each category have been selected to enter the international competition, positioning Silestone Institute as the Spanish representation of the “Best professional book”. The publication responds to the gap in knowledge concerning the commercial catering industry. In the technical sense, the authors Jordi Montañés, eco-architect, and Yolanda Sala, dietician, define the needs of haute cuisine in terms of ergonomics, sustainability or energy efficiency have all been taken into account.
In addition, in order to attend the needs of haute cuisine, Silestone Institute has had the collaboration of international chefs leaders such as as Joan Roca (El Celler de Can Roca) , Andoni Aduriz ( Mugaritz ) , Massimo Bottura ( Osteria Francescana ), Alex Atala (DOM ) or Carles Abellan (Bravo 24) , among others.
The criteria offered in the book are based on the concept of adapting the system to the specific requirements of each restaurant. Moreover, the book has been delivered to the representatives of international haute cuisine who attended the gala dinner of The World’s 50 Best Restaurants which took place in London and was catalogued by the library of the Royal Institute of British Architects ( RIBA).
Next month will be available the Portuguese version titled “A 90 cm do Châo”. The book can be asked for in any of the languages (Spanish, Portuguese and English) free of charge via the contact form on the website of the Institute www.silestoneinstitute.com or send a request to