From Spain to the Austrian Alps: Saul Sultan Introduces Haute Cuisine to RockySeven
ZillergrundRock Luxury Mountain Resort has named Spanish chef Saul Sultan as the new Head Chef of its flagship restaurant, RockySeven. His appointment follows the resort’s recent recognition with the award of a prestigious One Key in the MICHELIN Guide to hotels.
Having graduated from Le Cordon Bleu in Orlando, Sultan honed his skills across Panama City, Orlando, and Galicia, collaborating closely with Michelin-starred chef Luis Veira. That experience helped shape his distinctive approach – “technical precision meets bold ideas” – a fusion of international influences and imaginative creativity.
At ZillergrundRock, Sultan is now applying his craft to Alpine cuisine, reimagining Tyrolean produce with a fresh perspective while embracing the region’s traditions. Current highlights from his menu include golden trout from nearby streams paired with kohlrabi, courgette, buttermilk, and basil, as well as chanterelles enhanced with stone pine essence, charcoal, and Zillertal sheep’s cheese.
“Tyrol has become both my inspiration and my home – its mountains, its people and its cuisine inspire me every day,” says Sultan.
RockySeven now welcomes diners exclusively on Friday evenings, open to both resort guests and the local community. The 12-course tasting menu is priced at €165, with a reduced rate of €95 for guests staying at the hotel. Wine pairings are also offered to complement the experience.
