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