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