Limra Mediterranean opens at Peterson Station in Holly Springs

A Mediterranean restaurant that started as a food truck is open at Peterson Station in Holly Springs. Limra Mediterranean Restaurant is at 3109 McChesney Hill Loop. The restaurant’s giveaway rules name Sunday, September 27, 2026 as its grand opening day, and Triangle Food Blog reported on October 9, 2026 that the restaurant is now open.

Limra is run by chefs Can and Elif Engin, a married couple, according to the restaurant’s website. The website says Limra started in a food truck years before the dining room existed. Can Engin cooked for about 15 years before Limra, first at luxury hotels and then at protocol dinners for heads of state, and started over from a food truck after moving to the United States, according to the website. Elif Engin previously made cakes for weddings and celebrations, and at Limra she runs the pastry counter.

The restaurant takes its name from Limyra, an ancient city on the Mediterranean coast, according to the website.

Hours, phone and how it works

Limra is open every day from 11 a.m. to 9 p.m., according to the restaurant’s website, which notes that holiday hours may differ. It lists no closed day. The phone number is 919-446-6060.

Those hours differ from the plan reported in August. Business Debut reported on August 12, 2026 that the owners planned weekday hours of 11 a.m. to 9 p.m. and weekend hours of 10 a.m. to 9 p.m., with final hours to be set closer to opening.

The website describes the service this way:

• Ordering is at the counter, and the restaurant does not take reservations except for catering.
• Dine-in, takeout and delivery are available, and online ordering is listed as coming.
• Limra says it is 100% halal in the restaurant and in catering.
• Falafel can replace the meat at no extra charge, so most of the menu can be made vegan.
• Everything is made in a shared kitchen, and the website asks guests to mention allergies before ordering.

Can Engin told Business Debut the concept is an “upscale quick-service restaurant with a strong self-service model.” The restaurant’s website describes a hot and cold buffet, cold meze, hot dishes and a döner carved at the counter.

What is on the menu

The menu posted on the restaurant’s website is built around döner carved from a vertical spit, served on rice, in wraps and in bowls. Items and prices listed include:

• The Limra Platter, carved döner with seasoned rice, salad, hummus, grilled peppers, roasted tomato and pita, is $14.99.
• The İskender Platter, sliced döner over butter-toasted bread with yogurt and warm tomato sauce, is $19, or $3 less with chicken döner.
• The Tantuni Wrap, butter-sautéed seasoned beef rolled in lavash, is $14.50.
• The Antakya Chicken Wrap is $14.50, and the Vegan Çiğ Köfte Wrap is $10.99.
• The Aspendos Bowl, rice and greens with hummus, baba ghanoush and a bulgur ball, is $15.99.
• Limra Loaded Fries, Cajun fries with mozzarella, red cabbage, pickles and olives, are $14.99.

Beef döner, chicken döner and beef tantuni are also sold by the half pound, at $13.99, $10.99 and $12.99, according to the menu.

The pastry case and the beverage counter appear on the website menu without items or prices yet. In August, Business Debut reported that the owners planned plain, pistachio and chocolate baklava, cup desserts such as tiramisu and banana pudding, Turkish coffee served in porcelain cups, Turkish tea, and a Turkish and Mediterranean brunch buffet on weekends. Business Debut also reported plans for a buffet of salads, hot entrées and sides sold by weight, with lentil soup daily.

Triangle Food Blog describes the food as flame-grilled kabobs, wraps, bowls, platters and salads.

Catering across the Triangle

The owners told Business Debut in August that the restaurant would also be the base for a catering business for events such as weddings and large organizations. The restaurant’s catering page lists these terms:

• Orders range from 10 guests to more than 200, with pickup or delivery for 10 to 59 guests.
• Delivery with a full buffet setup is offered for 60 guests or more, and setup may carry a fee.
• Orders by the pound need at least two hours’ notice, and trays need at least 24 hours.
• Delivery with buffet setup and custom items need at least 48 hours’ notice.
• The delivery area covers Apex, Holly Springs, Cary, Fuquay-Varina, Raleigh, Durham and the surrounding Triangle.

Catering trays listed on the website include falafel with pita and tahini for $40, chicken piccata for $80, grilled salmon for $130 and pistachio baklava for $50, each serving 10. Beef döner by the pound for catering is $22.99, and chicken döner is $18.99.

Another Holly Springs opening ahead

The same Triangle Food Blog post reported that Malli – Indian Reimagined plans to open this fall at 131 Oakview Commons Drive in Holly Springs. The blog says it was founded by Arunkumar Vijayakumar, Rajesh Arumugam and Bharath Pepaala. No opening date was given.