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