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Razor clams (Bulhão Pato), Octopus Lagareiro style, Bulhão Pato clams, Xarém with conch shell, 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,
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