Offering authentic Turkish cuisine in central London, Ozer on Langham Place is a well-appointed and elegant restaurant that mixes tradition with modernity. Sporting a stylish ambience with rich furnishings, the vibrant dining space offers patrons indoor as well as al fresco dining options. The restaurant serves a variety of dishes, drawing inspiration from Ottoman Empire classics, using locally sourced and organic ingredients wherever possible. Just off bustling Regent Street, the venue is close to Oxford Circus Tube Station and BBC Broadcasting House on Portland Place.

The brainchild of acclaimed Chef Huseyin Ozer, the restaurant's extensive à la carte menu has something for everyone. It reflects his emphasis on healthy high quality options with genuine Turkish flavours. Light and fresh meze dishes include prawn tempura with cacik and pomegranate; salmon satay marinated in olive oil, soy sauce and herbs and served with cress; lahmazza, a traditional Turkish precursor to pizza with minced lamb and pine kernels; battered squid marinated in vodka or lamb's liver and red onions all make for a perfect beginning to the meal. Mixed platters and a variety of light dishes are also available.

For the main course, the seafood lover can choose between black cod marinated with white miso; mackerel fillet grilled and served with cress or spicy fish pot with a selection of fresh fish cooked in coconut cream and an onion and ginger based sauce and served with basmati rice. Vegetarians are well catered for with a range of choices that could include vegetarian moussaka; penne with rocket leaves and dolce latte cheese or spinach stew cooked with chickpeas and baby potatoes and served with basmati rice and yoghurt.

A variety of succulent meat dishes such as grilled lamb kidney served with potato puree; grilled beef sirloin steak served with potato wedges and cress; spicy meatball pot with chicken, lamb or beef meatballs cooked with red peppers, coconut cream, onion and spices and served with basmati rice or marinated chicken pieces, skewered and char grilled, will satisfy the committed carnivore. House specials of lamb tagine, kuzulu begendi, sautéed fillet of lamb with smoked aubergine caviar, or aubergine stuffed with minced beef, onions and herbs and served with basmati rice pamper the palate further.

A chef's special menu offers an assortment of twelve dishes per person. Guests can also choose from breakfast, lunch and pre-theatre menus.
 
Tempting traditional dessert of kunefe, a warm shredded pastry filled with cheese, pistachio and syrup; rice pudding enriched with coconut milk and garnished with almonds or su muhallebisi, cubes of milk pudding and rose syrup with berries and nuts, bring the meal to a delicious conclusion. Alternatively, choose chocolate torte with raspberry sorbet or crème brûlée with saffron to satisfy even the sweetest tooth.
 
The wine list offers a range of New and Old World wines including Turkish varieties and popular labels such as Spy Valley Sauvignon Blanc from New Zealand, Piropo Pinot Blanc from Argentina, La Serre Cabernet Sauvignon from France and Branch Creek Shiraz from Australia.

More information can be found on their Website.