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