Throughout the entire house, great emphasis is placed on regional materials and the responsible use of resources. Locally sourced wood plays a particularly important role. Whenever possible, old wood is reused, giving it a new lease on life. Many pieces of furniture are crafted in the Alt carpentry workshop in Oberstdorf, resulting in unique items with history and character. For example, old ceiling panels were repurposed for the headboards. The company also consistently prioritizes regional collaboration in construction and furnishing: all contractors are based in the Allgäu and Kleinwalsertal regions. For roof renovations, for instance, timber was sourced directly from local farmers and processed at a regional sawmill. The building itself is modern and energy-efficient, featuring wood wool insulation, heat recovery systems, and a comprehensive, well-conceived energy concept. A swimming pool has been deliberately omitted, while durable materials such as metal are used in the exterior.

In the Walserstuba kitchen, the nose-to-tail and leaf-to-root principles are complemented by the "whole catch" approach. Wild-caught fish from Lake Constance, game from the wild, and regional meat are processed completely and respectfully. What cannot be used directly in the kitchen flows back into the cycle, for example, through the restaurant' own animal husbandry, where pigs, for instance, provide further processing. Vegetables are also used holistically, as are herbs from the garden and numerous wild-foraged ingredients. Typical dishes are those with character and history, traditional recipes reinterpreted and translated into the present day, as well as preserves, fermented foods, and seasonal specialties. The restaurant also produces its own bacon and sausages from its own breeding line.

Part of the team comes directly from the region; five of the fifteen employees live in Kleinwalsertal. Free accommodation is available for all employees, and they also receive free meals on workdays. In their free time, they benefit from perks such as free use of the Kleinwalsertal mountain lifts on their days off. The workplace itself is intentionally designed for optimal conditions: bright, ergonomically designed areas, fair and precise time tracking, and transparent, performance-based pay are all standard features. These structures were recently given a positive assessment by an official body. Furthermore, the establishment is committed to social responsibility: for every liter of water sold in the restaurant, one euro is donated to Viva con Agua, an organization that works worldwide to provide access to clean drinking water and whose positive commitment is guided by the motto "Water for all – all for water".

The Walserstuba is certified organic and carries the Austrian Ecolabel. Sustainability is taken very seriously here: from sourcing 100% green electricity and heating with biomass district heating to using electric vehicles on the premises. Responsibility also plays a central role in the kitchen. As a Slow Food partner establishment in Vorarlberg, the Walserstuba focuses on regional food products sourced directly from farms and short transport routes. Bettina is also actively involved in food sharing, thus working to combat food waste.

The house offers a diverse yet deliberately relaxed range of activities centered around enjoyment, nature, and shared experiences. These include sauna sessions, herbal courses, cooking workshops, wine tastings, guided hikes, and occasional evenings of live music, all contributing to a personal and informal atmosphere. At the same time, the Walserstuba is situated in the heart of the Kleinwalsertal mountain sports paradise, which offers countless opportunities for outdoor activities year-round – from summer hikes to winter sports in the snow.