Peace and nature is
just outside the door
in the local area
Fitness and spa facilities
within walking distance
Stunning design to meet
the highest standards
Luxurious new building project with 116 units
Well-established residential area near Kurfürstendamm
2- to 5-room apartments, approx. 40 to 150 sqm in size
Generous, flexible layouts
Green garden courtyards with children’s play areas
Underground parking with 61 parking spaces
Completion: Summer 2019
A neighbourhood that awakens your appetite for life. Nature awaits in the park just beyond the door, along with shops in fashionable West Berlin, or you could even sample the district’s culinary diversity after the latest production of a classic play.
Architecture that refines your quality of life. In MULBERRY YARDS, the renowned Berlin-based architects Tchoban Voss created a unique residential development with a sophisticated design language and elegant details. The development comprises 116 apartments with 2 to 5 rooms, from 40 to 150 sqm in size, with views across the green garden courtyards. Flexible and open layouts combined with balconies, terraces, or private gardens provide natural light and fresh air. The carefully selected materials provide a special flavour.
Homes for people hungry to enjoy life. Apartments, residences, garden flats and penthouses. Looking for around 40 to 150 sqm, two to five rooms? Open plan? A balcony overlooking the lovingly maintained garden courtyard? Or a roof terrace? What flavour of MULBERRY YARDS would you like?
The 59 residences at MULBERRY YARDS are located on the first to the fifth floor each with three rooms or more. They offer a living area of approx. 83 to 150 sqm, providing a feeling of spaciousness and comfort. Flexible layouts customization provides the highest satisfaction even for discerning tastes. There are also nine four- and four five-room apartments for those who need a little more space. All of these feature a balcony or loggia, a delightful hors d’œuvre, so to speak.
The top floors feature twelve recessed penthouses with stunning pano- rama windows and wrap-around terraces. This is a place where the sky is close, and the views are expansive. Whether you want a two- or five-room apartment, the real highlights are the beautiful outdoor spaces.
The garden flats are perfect for anyone who appreciates a splash of green in the middle of the city. The MULBERRY YARDS menu features a number of two- to four-room apartments, as well as one 150 sqm apartment with five rooms. All flats include a terrace which is located in the lovingly planted garden yards. Mulberry trees have been planted in a traditional arrangement, contributing to the ambience of the stunning courtyard.
Sometimes less is more. There are 28 two-room apartments, available on every floor. They vary in size from around 40 to 76 sqm, but each offer the same stunning life quality. Intelligently designed layouts give every room a comfortable and convenient sense of space. Meanwhile, mostly all of the appartments feature a balcony, seamlessly expanding the living space into the outside.
Flexible and open layouts result in an exceptional feeling of space. Light and airy through the balcony or the private garden on the ground floor. Recessed penthouses with generous, wrap-around terraces.
Comfortable wood and tile floors, elegant fittings, high-quality interior doors, along with bathrooms and switches from renowned manufacturers: These fittings are to everyone‘s taste.
Tel. +49 30 889 116 86
100 g almonds
100 g biscuits
100 g butter
200 g whipped cream
8 sheets of white gelatine
400 g double cream cheese
150 g yoghurt
100 g sugar
1 pack of vanilla sugar
400 g blueberries, raspberries, mulberries, etc.
(can be frozen)
Line the bottom of the springform cake tin with baking paper. Then place butter in the pan to melt. Meanwhile, roughly chop the almonds and roast them without oil in a non-stick pan until they are golden brown. Roughly crumble the biscuits. Combine both with the melted butter. Press the mixture evenly into the cake tin and place in the fridge for around thirty minutes.
Now take five sheets of gelatine and place them in cold water to soak, and do the same with another three sheets in a separate container. Whip the cream until it forms firm peaks and store in the fridge.
Mix the cream cheese, yoghurt, vanilla sugar, lemon peel, and three tablespoons of lemon juice using an electric mixer until smooth. Press the water out of the five sheets of gelatine, then dissolve on a very low heat before removing from the cooking plate. Stir in two tablespoons of cream cheese, then add the mixture to the remaining cream cheese. Then fold in the whipped cream. Spread the topping on the crunchy base and place in the fridge for at least thirty minutes.
Press the water out of the three sheets of gelatine, then dissolve on a very low heat before removing from the cooking plate. Stir in the (defrosted) berries. Place the mixture on top of the cream cheese cream and spread evenly. Cover the cheesecake and place it in the fridge for a few hours or ideally overnight. Enjoy!
(Loosely based on a recipe from chefkoch.de)