Fairfield Inn & Suites Boca Raton
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... went for drinks, dinner and great conversation at the Old Key Lime House in Lantana, FL. We're going on another cruise with them in October 2015 on the brand new NCL Escape on the maiden voyage from Southampton to Ft. Lauderdale. Really looking forward to it!
... unpacking is a snap. Electronics go in this drawer, sunglasses always go here..that sort of thing.
Because we get on the boat and are unpacked so early in the day it feels as though we get an extra day of cruising. We sit out on our balcony watching foodstuffs and other supplies being loaded.
For lunch we both had vegetable curry and a very nice garbanzo soup. I have been a vegan for the past year and I know the cruise will be ...
... we were surprised that they were already serving the cocktail hour. We grabbed a few munchies, and then headed back to the room. We relaxed, and Rob went out to get cigarettes and a bow tie and cumberbund because he forget his. Fortunately, he was able to find one.
I took a shower, and we got ready for dinner. Unfortunately, our champagne didn’t arrive, so we didn’t have our usual sailaway drink. We headed down to the ...
... three bags in with the porters and then headed into the terminal to pass through security and join the check-in line. I waited only about 10 minutes to check in.
My passport was collected during check-in. I was handed a note that due to immigration procedures for Ecuador, Peru, and Chile, “all passports from all our guests will be processed entry before arrival to these countries. … Your passport will be returned on December 20th, ...
... Castle Rock C******nay. It is decent enough for us.
Lulama gives us the menu in english, as we did not ask for it in French, no issue here, I think we could have had it had we asked.
The appetizer I choose is the Royal Shrimp Cocktail which is always available, while Steph tries the fish rillettes. Both are good. We also enjoy the little breads that are offered at the beginning of the meal.
For our entrées, we have both chosen the Prime rib, and we are far ...