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