Hôtel Le Vieux Logis
When you book Hôtel Le Vieux Logis in Nouvelle-Aquitaine, France, through our Relais & Châteaux partnership, complimentary perks are included with your stay. No premium credit card or membership needed: request a quote and our advisor books it at the same rate as booking direct.
Exclusive Booking Perks
These perks are included with your stay at the same rate as booking direct with the hotel.
- Complimentary Continental or Buffet Breakfast per night and per person, based Best Available Rate at participating Relais & Châteaux hotels
- VIP Welcome per room and per stay
- Reservations must be made at least 72 hours prior to arrival and are subject to availability
- All offers are subject to the booking and cancellation conditions of each individual property.
Guest feedback
9.4/10 from 50 guest reviews
By category
Guests liked
- Great location
- Exceptional dining experience
Location
Relais & Châteaux properties carry a particular philosophy: family-owned hospitality rooted in place, often set in converted estates where history seeps through the stone. Hôtel Le Vieux Logis embodies this precisely. The property occupies buildings that began as a priory, later became a working agricultural estate, and now shelter guests in structures of local limestone and weathered timber.
Trémolat sits in the Dordogne valley, a landscape of chalk cliffs, walnut groves, and slow river bends that has drawn human settlement since prehistory. The village itself is unhurried: stone houses with terracotta roofs, a Romanesque church, narrow lanes where morning light pools against whitewashed walls. Claude Chabrol filmed Le Boucher here in 1970, drawn by the way the place holds its past without performance. The surrounding countryside unfolds in waves of green, punctuated by bastide towns and market villages that have traded truffles, foie gras, and walnut oil for centuries.
Bergerac Dordogne-Périgord airport lies 25 kilometres southwest. Brive Souillac is 55 kilometres north. Bordeaux, with its international connections, sits 122 kilometres west. The Dordogne rewards slow exploration by car; this is not a region of quick transfers.
The property's Michelin-starred restaurant occupies a converted tobacco drying barn, its stone walls and painted wood beams framing a menu that honours regional tradition with contemporary precision. Expect dishes built on first-class ingredients: duck from local farms, truffles foraged in winter oak groves, asparagus and heirloom tomatoes from kitchen gardens. Book a table at Le 1862, fifteen kilometres away in Les Eyzies-de-Tayac-Sireuil, where the kitchen harvests vegetables from its own plot and translates them into colourful, impeccably crafted modern cuisine beneath its own Michelin star. For a more adventurous register, Le Petit Léon in Bergerac, twenty-five kilometres distant, brings creative technique honed at Arpège and Astrance to the Dordogne's exceptional produce.
Beyond the table, the surrounding countryside rewards slow exploration. The Vézère Valley's prehistoric caves, thirty-four kilometres northeast, reveal Palaeolithic art and anthropological evidence spanning thousands of years. Wineries dot the hillsides: Château Pécharmant and Domaine du Petit Batou, both within twenty-five kilometres, pour Bergerac reds and Monbazillac dessert wines in cellars carved from limestone. Golf courses at Château les Merles and La Marterie, both within sixteen kilometres, offer fairways framed by oak and walnut groves.
Summer runs hot and dry. July and August see temperatures pushing past 23°C, the air thick with cicada thrum, stone walls radiating stored heat into evening. This is when the Dordogne slows further, markets starting early, shutters drawn against afternoon glare.
Spring and autumn bracket the year with gentler weather. May through June brings green intensity, wildflowers in the fields, temperatures hovering around 18 to 21°C. September holds the grape harvest, the light turning amber as temperatures ease back into the low twenties. October brings heavier rain but also truffle season's first whispers.
Winter sees cool, damp days. December through February hovers near 10°C, grey skies common, rain frequent. The countryside retreats inward, fireplaces lit, markets offering root vegetables and preserved duck. It's the season for those who want the region without the crowds.
Frequently Asked Questions
Quotes are personally reviewed by Natasha Hardy, founder of The Uncommon Traveller
5.0 rating · 8 Google reviewsThere is no fee or markup. The hotel pays our commission.
Request a Quote
10 Bib Gourmand
