Heat of the night
Make the most of those long Scandinavian nights at Nox, Stockholm’s futuristic fun palace
Make the most of Sweden’s fast lengthening nights this spring by bagging a seat in the garden space at Nox (Grevturegatan 30). One of Stockholm’s most exciting night spots, Nox is built on the site of an old bank – the kitchen is actually housed in the vaults. The bar is split over two levels and the décor sits somewhere between the kitsch and the futuristic – huge chandeliers lit with red crystals hang from the ceiling while the water in the bathroom glows bright green. And on warmer evenings, you can recline on heaped cushions in the garden’s Bedouin tents. The restaurant has also won plaudits for its modern Swedish cuisine while the bar is renowned for its excellent champagne cocktails. Service is swift and charming, and thanks to the ministrations of resident DJs on Thursdays, Fridays and Saturdays, dancing and cavorting is positively encouraged.
On the menu
Eat: Seasonal treats like smoked cod with duck foie gras and boiled brisket of beef with horseradish and potato purée Drink: Try the Peach Daiquiri – champagne and light rum blended with peach purée, sugar and lime. Atmosphere: Chilled out on weekdays, ebullient at weekends Music: Diverse – anything from house to classic soul and jazz
Marine minimalism
It’s hard to believe that Veles e Vents, the America’s Cup marine pavilion was completed in less than a year. Commissioned in July 2005, it was finished early last summer, providing Valencia’s Port Americas Cup with a stunning focal point. Architect David Chipperfield, who worked on the design said, “It’s one of the wonders of the world that we got it finished in a year. It’s not a fussy building, but rather a big idea. The building helps push back the sea to you. It puts you in a wonderful place.”
The pavilion houses a host of shops, bars and restaurants, and while inside is coolly minimal – all whitewashed walls and tinted glass – crowds outside can bake in the Valencian sun on one of the viewing platforms. The platforms look out onto the racecourse on one side and the port on another, so from now until the cup’s finale in July, eager spectators will be able to watch racing yachts sail past. But it’s in the evening that the pavilion really comes into its own – providing the setting for some of the most spectacular sunsets in Spain.
* If you know a great nightspot that you want to share with other b.there! readers, let us know. Email: info@btheremag.com
Your Very Good Health These saintly spirits can revive the cocktail’s lethal reputation.
Elements 8 Rum
Made with pure spring water from virgin forests, drink in a Sweet Martini – stir three parts E8 gold rum with one part Martini Rosso, three dashes of Angostora bitter and a splash of date syrup. Strain into a chilled martini glass and garnish.
Reyka Vodka
For a vodka made with glacial spring water in an environmentally sound distilling process, try a Reykjavik Cosmopolitan – 
shake two parts Reyka vodka with one part triple sec, one part cranberry juice and a dash of lime and strain into a martini glass.
South Gin
Made with GM-free wheat and spring water with natural botanicals, try a Classic Martini – stir five parts gin and one part vermouth with ice, strain into a martini glass and top with an olive.
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