The "Gockelburg" was opened 45 years ago as "Café Rimmel" in Maximiliansau, a suburb of the city of Wörth, and renamed a few years later due to the served there "chicken-heavy" home cooking in the present name. The restaurant has since become popular with friends of the most popular German pet, the half chicken. But what about the myth "Gockelburg" and its "Pfälzer Überhähnchen"? So far, this question has been adequately answered in each of my visits (and there have been a few over the years ...) in the Crunchy Hendl Eldorado to Maxau in four levels of severity (normal, medium, sharp and explosive). Here once the conglomerate of several "half cock experiences" of recent years.
There are also many half chicken friends from neighboring Karlsruhe the way across the Rhine, here to the "Original Maxauer Halbe" with bread (5.50 Euro), without any unnecessary cutlery and of course with your hands (as well heard!) without plastering from the essential distracting supplements. The conscious renouncement of the offer of other dishes - only one single dish is here to be found - has been the owners for decades right and is therefore almost unique in the Palatinate golf tour. The fact that the "Gockelburg" has opened only during the week, is a peculiarity that sets the restaurant apart from the ordinary. But what is so special about the Maxauer Gockel? It's just really delicious spicy, outside crisp and juicy on the inside "high flyers", which are freshly fry carried out of the kitchen here.
According to legend, the Crispy Eagle, after his bath in the "fat jacuzzi" - and this is probably the decisive moment of his refinement - pulled through a tub with the unique Gockelburg spice mixture and receives his "last oiling" there before being on the Plate lands. The composition of this "original Gockelburg chicken peeling" is subject to the greatest secrecy and makes the small but extremely fine difference to the chicken stalls of the surrounding area. This "half" Palatinate is nearly unequaled in juiciness. In the marketing language one would speak of a unique selling point. Put simply, this is how you perfect honest German home cooking!
The Gockelburg used to be an insider tip. Well known in the region today. A popular destination for Karlsruhe residents. However, some guests also accept further journeys. An "Original Maxauer Halbe" can be easily combined with a round in the Palatinate on the Rhine, through the NSG Goldgrund and much more. A beer is also fine, after all there are beautiful cycle paths on the Alb to Karlsruhe without traffic. Closed on weekends and public holidays. That was granted to the staff.
6 € currently for a half (incl. two slices of bread to clean your hands). Delicious. If you want to sit in the restaurant, you should reserve: Phone: 07271 - 41914