Sustainability was central to the renovation. The stone walls were rebuilt using local stone to keep the building cool in summer and warm in winter. Shutters further block the sun in summer, while special windows help warm the building in winter. During the renovation, the old trees were preserved and local plants with lower water requirements were planted. Locally sourced timber was used for the beams. Handmade tiles from local producers were used throughout the house, and old tiles and beams from the original building were reused in the main building.

All dishes are prepared daily using fresh ingredients. For breakfast and dinner, rolls and focaccia are served. A typical summer menu includes melon and cucumber salad with fresh mint, vinegar, and orange dressing, Arros Catalana (the local paella), and lemon soufflé. Seasonal and regional products are used, and cooking is done according to the zero-waste principle. Any waste is composted.

The employees come from the surrounding towns and villages. They utilize programs for reintegration into the labor market. Additional training enables employees to broaden their professional horizons. Pilgrimages and more time with family are also supported. For example, they facilitate the return to work for mothers in particular by aligning their working hours with school hours.

The house is off-grid; solar panels provide electricity. Waste separation, recycling, and upcycling are standard practice. Water consumption is low (no garden irrigation), and shade-loving plants are cultivated. Wastewater is treated and returned to the ground. The pool is covered. Alternative cleaning products are used, and no pesticides are sprayed in the garden.

Massage, sauna, Hatha yoga, Vinyasa yoga, trapeze yoga, personal coaching in the pool or gym, triathlon and cycling coaching, guided bike tours, running and hiking.