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