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They have tastings and guided tours, but it's the menu that will draw you to their table. Roast cod with roasted potatoes, cod loins with cornbread in a bed of spinach or a steak inherited from the Napoleonic invasions (beef Wellington); these are the three choices for lunch or dinner at Adega Mãe, designed by architect Pedro Mateus. Those come with Dory wines, and for dessert you get a regional treat, the bean cake