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