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