Rompemuros

Rompemuros · Madrid

Zurich Rock 'n' Roll Running Series Madrid

Sunday, 25 April 2027 · 08:45

Elevation
+316 m
−337 m · cumulative gain / loss, 3 m threshold
Altitude
582–741 m
Kilometre-by-kilometre elevation profile, smoothed so you read the terrain, not the noise.
Usual temp. at the start
9.8 °C
10%-90% range: 6.8–12.8 °C
Aid stations
12
gel: km 32
Time limit
6:00 h
Start
Paseo de la Castellana, by Plaza de Gregorio Marañón
Finish
Paseo de Recoletos, between Cibeles and Colón
Waves and corrals
Waves from 08:45; finish closes at 16:35

Course and profile

Your course with the kilometre marks. Drag and zoom.

580 m630 m680 m730 m 0510152025303540 42.195 km
  • aid station
  • notable climb
  • notable descent

Kilometre-by-kilometre elevation profile, smoothed so you read the terrain, not the noise. 2026 track (barometric GPX, matches the terrain model within ±5 m). The 2027 course may change. Hover over the profile to see the point on the map. Click a kilometre in the pace band to locate it.

Where the race is decided

The climbs and descents your legs will notice, with their street, length and grade. Tap one to see it on the map.

  1. km 0–1.4Climb · Paseo de la Castellana+38.2 m · 1405 m · 2.7 % average grade
  2. km 1.6–3.7Climb · Avenida de Alberto Alcocer+32.1 m · 2045 m · 1.6 % average grade
  3. km 19.1–21.1Descent · Calle de Bailén-39 m · 2045 m · 1.9 % average grade
  4. km 21.1–22.3Climb · Calle de la Princesa+33.8 m · 1183 m · 2.9 % average grade
  5. km 22.3–25.5Descent · Calle de Francisco y Jacinto Alcántara-80.9 m · 3154 m · 2.6 % average grade
  6. km 26.5–30.1Climb · Paseo de Torrecilla+46.2 m · 3622 m · 1.3 % average grade
  7. km 36.1–38.6Climb · Paseo Imperial+27.1 m · 2440 m · 1.1 % average grade
  8. km 38.7–42.2Climb · Paseo del Prado+51.4 m · 3499 m · 1.5 % average grade

Your pace band

Tell us your goal and we give you every kilometre split, already adjusted to the hills of this course: a few seconds more where it climbs, a few less where it drops, the same effort all the way. Print it and wear it on your wrist.

What are you going for?
h min

You get three strips in case one gets wet. Cut, cover with clear tape and join the ends around your wrist.

Your gel plan

Tell us how many carbs you want per hour and what each gel carries. We tell you at which aid station to take each one, so you wash it down with water instead of dry.

    The organisers hand out gels at these points (226ERS): km 32.

    The weather this day usually brings

    Not a forecast: this is what the last 30 years looked like on these dates, at the start and three hours later. Useful for picking your kit and for not trusting a goal built for 8 °C when it is usually 18.

    At the start · 08:45

    9.8 °C
    10%-90% range
    6.8–12.8 °C
    Humidity
    77 %
    Dew point
    6.3 °C
    Wind
    6.9 km/h (10%-90% 90 %: 12.8)

    Three hours later

    15 °C
    10%-90% range
    11–19.7 °C
    Humidity
    50 %
    Dew point
    5.5 °C
    Wind
    7.8 km/h

    Rainy race days

    3 %

    share of years with more than 0.5 mm between the start and four hours later

    With a dew point above 15 °C, lower your goal by 2-4%. Below 10 °C there is nothing to correct.

    Temperature at the start hour, year by year

    0°10°20° 1996: 8.6 °C19961997: 11.4 °C1998: 11.3 °C1999: 9.9 °C2000: 8.3 °C2001: 8.8 °C20012002: 11.3 °C2003: 10.8 °C2004: 9.6 °C2005: 7.3 °C2006: 11.5 °C20062007: 12.3 °C2008: 11.7 °C2009: 10.2 °C2010: 12.3 °C2011: 10.7 °C20112012: 8 °C2013: 9.9 °C2014: 6.4 °C2015: 11.1 °C2016: 6.2 °C20162017: 13.8 °C2018: 15.2 °C2019: 7.5 °C2020: 12 °C2021: 11 °C20212022: 7.4 °C2023: 14.9 °C2024: 8.8 °C2025: 12.2 °C

    Aid stations

    KmOffers
    5water
    7.5water, isotonic
    10water
    12.5water, isotonic
    16water, isotonic
    20water, isotonic
    25water, isotonic, fruit
    30water, isotonic, fruit
    32water, isotonic, gel, fruit
    35water, isotonic
    38water, isotonic, fruit
    40water, isotonic

    Official 2026 map (esmadrid.com), approximate positions; awaiting the 2027 map

    Where the data comes from