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