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