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Octopus Lagareiro style, Açorda of cockles, roe and shrimp from the coast, Xarém with conch shell, Crepe with banana flambé, port wine and vanilla ice cream, Bulhão Pato clams, Chicken (Cerejado) in the style of the Algarve Barrocal, Razor clams (Bulhão Pato),
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