During the interior design, great care was taken to preserve the historic charm of the former village school, built in 1875. Regional materials, crafted by local artisans, were used predominantly. The furnishings consist largely of secondhand furniture, complemented by unique antique pieces from local secondhand shops – thus, each room tells its own story.

The beer garden offers local and regional specialties. Food waste is consistently composted and serves as a natural source of nutrients for the adjacent pick-your-own field. The menu includes freshly prepared tarte flambée from the wood-fired oven, homemade quiches, and hearty home-style dishes such as potato salad with sausages and grilled dishes.

The team consists exclusively of employees from the region, supporting the local economy and fostering a personal connection to the community. As a special appreciation, employees can use the guesthouse as overnight guests free of charge outside of normal business hours.

Chemical-free and natural cleaning products are used wherever possible to protect both the environment and health. A photovoltaic system to generate the house's own electricity is also being planned – taking into account the listed building structure and the associated design requirements. In addition, various workshops and seminars are planned in the foreseeable future, focusing on natural healing, healthy nutrition, herbal medicine, breathing (breathwork), and similar topics – as a complement to the house's relaxation concept. The garden also fits into this image: It grows deliberately wild and naturally, entirely without any design constraints. In the adjacent pick-your-own field, only regional flowers are cultivated without pesticides or chemical additives. The focus is on the circular economy – the soil used is produced in-house, new plants are grown from it, and returned to the soil.