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Travel Blogs from Madrid
... time. We have weaved around them for quite a while sometimes travelling almost south but now it's through and out the other side. Almost immediately the land use has changed to grazing for cows and sheep although the grass is as yellow and dry as any Aussie Summer stubble. The carriage is only half full at most and I've moved seats to get a full window one rather than the half I had. Should have done it earlier as it is surprisingly ...
... still be walkin the Uni streets if she didn't recognize us! The Temple of Debod was cool. It is best at sunset but we had run out of time for that and we thought it was just as impressive during the day. It is surrounded by a park so a nice place to chill for a bit. Sooooo we have another dare to complete. This one is to wear a Spanish hat to a Tango class. There just happened to be a store across from where we were staying that sold such hats but there was only one left and they ...
... was setting, and boy was it a sight to see! Friday I went on my second field trip with my medio ambiente class. This trip was focused on "old" Madrid, so we walked around the part of Madrid inhabited by the Muslims in the Middle Ages and went east: once Madrid was established as the capital of Spain in 1561, it kept expanding eastward. Saturday was a rather interesting day. Around 3, I was going to meet up with girls from my program to go to a tapas festival. However, the meal ...
... what? You can’t go out all day sockless or have wet socks… I know! The microwave! I put them in for a few seconds and go the bedroom and pack for the day and then Anne checks the socks, she says 'No, needs longer, still damp". She restarts the microwave and as I am doing the last pieces of a blog, I start to smell, well, hot, dirty socks… the brain remembers and I jump up and open the billowing microwave! ‘They’re on fire!’ ...
... with the plate. The animal is so small that each beast is only divided into 4-6 portions, the skin was wafer thin and crisp, the meat was some of the most tender I have ever had and with bread to soak up the juices and local red wine, it made for an incredible meal. Today I am on a five hour train ride to San Sebastián, which has been hyped thoroughly by everyone I have met who has been, so hopefully it lives up to ...