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