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About Rel-ish


every dish has a story.

slow down and relish the moment

Our Restaurant & Bar makes dishes, sauces, preserves and cocktails are thoughtfully crafted by hand and feature fresh local ingredients.

Each moment leading up to the preparation of a meal has an impact on the quality of ingredients and how they taste—from farm to table. Which is why we carefully select natural, sustainable and whole ingredients from farmers who connect with their craft.

fresh ingredients from local farms

The Kootenay region is home to some of B.C. most delicious and fresh culinary purveyors, and we are proud to showcase that home-grown talent in our menu.


Most of our produce is certified organic from Crooked Horn Farm in the Slocan Valley,our free run chicken comes from Rossdown Farms in Abbotsford, and organic beef from Coquitlam.  We also offer locally roasted coffee from Oso Negro, and buns and bread from Kootenay Bakery and Kaslo Sourdough.   We are proud of our wonderful selection of local BC wines and carry a variety of beer from Nelson Brewing Company, Torchlight Brewing Co. and Backroads Brewing.

• Kitchen Camera •

Meet the Chef

Trevor Ditzel

Ditzel – who is originally from Ontario – fell in love with cooking at a young age. “My father was a single dad of three, and I saw my mother on the weekends,” Ditzel explains. “My nan moved from England and came over and kind of took the mother role of the household. She started cooking everyday for us from scratch because my dad worked a lot.”


Out of the three children Ditzel was always the one in the kitchen, helping out peeling potatoes or wherever he was needed. That was where he fell in love with food he says.


But it was working in the kitchen of the Rob Roy Dinning Room at the Banff Springs Hotel where Ditzel decided to pursue cooking as a profession. “They started feeding me rack of lamb, beef tenderloin, duck confit and duck breast. Things that I’d never had before and I was just in awe of the food. I just fell in love with it immediately”.

Ditzel believes that food should be approachable in every way. "I want our guests to really interact with the cooking process, and for me that means removing the barriers between food preparation and our guests". Re-lish's kitchen is open concept and barrier free, so that guests can feel connected to the kitchen experience. Every dish is prepared to order from scratch, and goes from pan to plate to table without ever sitting under a heat lamp.

"I know that I have achieved my goal when my guests can actually taste the love that's gone into the food we prepare," says Ditzel. The hand made sauces and recipes find genesis in his family's generational recipes, but see constant innovation and evolution in Rel-ish's highly skilled kitchen; offering a culinary experience that is both pleasantly familiar and uncommonly delightful. 

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