Two Kent restaurants have been named among the best in the UK.
They are among a relatively small number in areas outside of London to be included.
It is the second time in two years that the family-run Sotirio's has made the list,despite being open for less than four years.
Co-owner Lucas Sotiriou says the team is "absolutely delighted" with the accolade.
"We were extremely happy when we found out, it is a very proud moment for all of us especially as a family business," he told KentOnline.
"It follows on from last year, and Valentine's Day when we were named among the top 50 most romantic restaurants."
Mr Sotiriou runs the Bouverie Road West business alongside his brother Alex and father Costas, who has been operating restaurants in Kent for more than 35 years.
Family values and loyal staff form the backbone of the restaurant, with staff having been with Costas for more than 60 years combined.
"Dad has a history in the area - we started back in Hythe more than three decades ago, moved away for seven years then came back," explained Mr Sotiriou.
"Alex and I started doing things in the restaurants on Saturdays aged 11 or 12 - although we were just causing problems back then really!"
The top 100 list is based on more than 1.4 million reviews from diners who reserved tables via the OpenTable booking platform.
The team at The Poet at Matfield, a country pub in Brenchley Road between Pembury and Horsmonden, were also "over the moon" at the news.
Manager Tom Haacke said: "It is absolutely fantastic, the whole team works tirelessly to make sure we’re at the top of our game.
"To have that accolade is a fantastic feeling. Onwards and upwards for us!"
The award for the two restaurants comes after two years of hurt for the restaurant industry.
Mr Sotiriou said: "It has been very tough – we were lucky when we first moved back to Folkestone as we had a busy first year which managed to get us over the line and keep us open following Covid.
"We didn't offer a takeaway service because we were concerned that some of our dishes would get below temperature and be low quality. It was a scary decision but the staff were furloughed and were okay, and we were fortunate enough to get busy again after reopening."
Mr Haacke added: "We have been very fortunate that people support us and we’ve got a lot of regular diners.
"It's also testament to the great work of our chef teams that people keep coming back!"