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Xarém with conch shell, 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, Octopus Lagareiro style, Açorda of cockles, roe and shrimp from the coast,
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