NEW YORK – The great restaurants of Santorini were featured in Conde Nast Traveller (CNT) on July 16. Visitors can enjoy the “fresh seafood, family-run restaurants and modern Mediterranean dishes,” CNT reported, adding that “many tables are angled just so to watch the sun set over the caldera, making every evening meal something quite special.”

Seaside Restaurant and Beach Bar on Perivolos beach offers “Moët and oyster bar in the black sand,” “elaborate fruit platters and Champagne cocktails” for those relaxing in the cabanas; and “in the airy restaurant… the focus is on Med-Asian seafood,” CNT reported. Phone: +30 22860 82801 Website: seasidesantorini.com

Botargo, located in a 19th century mansion in Pyrgos, “Santorini’s prettiest village,” features “original frescoes on the ceiling, modern art on the walls, Cole Porter on the stereo, and white linen tables scattered across the candlelit square, balcony and roof terrace,” CNT reported, adding that “the team have triumphed with the Mediterranean menu: marinated octopus with fava bean, marjoram oil and pickled carrots, John Dory with beetroot cream and fennel sauce, and a sensational chocolate cake with hazelnuts and sea salt.” Phone: +30 22860 30070 Website: instagram.com/botargosantorini

Ovac at Cavo Tagoo in Imerovigli, Thira, features Santorini’s “best sushi and cocktails” including “the Aegean Julep… a refreshing blend of gin, cucumber, ginger, lemon and green-apple liqueur topped with Aegean tonic,” CNT reported, adding that “at first, the Greco-Asian menu is confusing. You’re not sure whether to order king-crab tacos or halloumi saganaki. Whichever direction you take, you can’t go wrong.” Among the items on the menu, “spanakopita gyoza, sea-bass nigiri with sriracha, lobster and black-truffle giouvetsi” and “even a simple dish of broccolini charred on the wood-fired grill is heaven,” CNT reported. Phone: +30 22860 28900 Website: cavotagoo.com

Catch Restaurant, located in Konstantinou Paleologou in Oia, “serves up sizzling Santorini produce such as fresh sea bass carpaccio and slow-cooked meat” CNT reported, recommending “the Blossom cocktail and the grouper fricassee,” and noting that “the best seats in the house provide the sunset views the island is so famous for – without the bus-loads of tourists.” Phone: +30 2286 072063 Website: catchrestaurant.gr

Dimitris on the waterfront at Ammoudi, “has the freshest fish and friendliest service,” CNT reported. Phone: +30 22860 71606 Website: dimitris-ammoudi-restaurant.com

Selene “is part of the scene in Pyrgos, with its fresh ingredients such as octopus and tomatoes; the offshoot, Selene Meze and Bar, is more casual,” CNT reported, adding that “in season, try sea urchin and artichoke salad and choose at least one dish that includes the local wild capers” and “Greek favorites – rabbit, quail, kid and lamb – all find their way onto the menu, though the brodedo (a fish stew) should not be missed. Yogurt or ice cream with honey makes a perfect finish.” Phone: +30 2286 022249

Website: selene.gr

Agaze opened in 2018, just outside of Pyrgos, and “is a cheery pit stop for excellent coffee or brunch,” CNT reported, adding that visitors should “pick up beautifully packaged sandwiches for a picnic and some of the herbal tea blends as souvenirs.”

Phone: +30 2286 031003 Website: agazesantorini.com

To Psaraki is “not new or fancy, but this jaunty tavern overlooking Vlichada’s fishing port serves some of the best (and most honestly priced) seafood on the entire island,” CNt reported, noting that “alongside whole grilled fish, order sea-urchin salad, sardines stuffed with fresh herbs, and for pudding, pears poached in local Assyrtiko wine,” and “be sure to call ahead to book a table overlooking the harbor.” Phone: +30 22860 82783

Website: topsaraki.gr

Oia Vineyart started by part Ethiopian and part Greek Andreas Markozanes, his brother and a few friends, is “a food shop, gallery and restaurant… spread over a former wine store on one of Oia’s lanes,” CNT reported, adding that “upstairs is a furnished room where artists can stay and be fed while they work – as long as they leave one painting behind.”

Markozanes “grew up in Finikia near Oia thinking of Santorini as ‘a rock that made money,’” CNT reported, noting that “through travel, he increasingly came to value the traditions of hospitality that are stitched through the island’s history, the rootedness that village life had given him growing up, and the wonder of its wine and agriculture.” Phone: +30 2286 072046 Website: oiavineyart.gr

Aktaion is “an 80-year-old taverna” and “a quaint spot to try traditional, reasonably priced dishes such as fava with capers, mackerel fritters, and white-aubergine pie,” CNT reported. Phone: +30 22860 22336 Website: aktaionsantorini.com

Located in Oia, 1800 restaurant “like its 200-year-old premises… has stood the test of time: after two decades, it is still the top spot in town for dinner,” CNT reported. Phone: +30 22860 71485 Website: oia-1800.com

Nectar & Ambrosia offers “modern Mediterranean food and warm service… a winning combination at Tony and Antonio's place (they also run the 1864 Sea Captain's House hotel in Oia),” CNT reported, adding that visitors should “try baked feta in black sesame and honey crust.” Phone: +30 22860 71504 Website: restaurant-ambrosia.com

Franco's Café is where “Franco Colombo has forsaken his legendary bar in Fira for a refined setting beside the fortress of Pyrgos,” CNT reported, noting the “top-notch cappuccinos and Bellinis” on the menu. Phone: +30 22860 24428 Website: facebook.com/FRANCOS.