This town rises on a small peninsula, it is surrounded by the Eastern and Western lagoons and is divided by an artificial dam connecting Orbetello to the Argentario Promontory since 1841.
The two lagoons are enclosed by two strips of land called Feniglia and Giannella tombolos, here tourists find kilometres of enchanting beaches. Orbetello is positioned in an unique and wonderful place, unique like its topography is, as it looks like a ship prow anchored in the quiet lagoon waters and connected to the promontory through the artificial dam, like a gangway to land.
Fish from the lagoon: giltheads, sea basses, mullets.
Smoked eels, a very local speciality.
"Bottarga" (botargo) (very good when grated on spaghetti, gnocchi, potatoes purée,...)
Risotto (rice) with seafoods
Ravioli filled with sea-bass
Ravioli filled with Ricotta cheese and Spinaches
Pappardelle with hare
Classic Tuscan Wild Boar Stew
Acquacotta ("Cooked Water", it consists simply of water flavored with salt, oil, garlic, onion, and herbs and enriched by the addition of dry bread.)
Ribollita ("Cooked Twice", it typically contains white cannelini beans, aromatic vegetables, chopped tomatoes, and greens such as cabbage, Swiss chard, or kale (in Tuscany, a black-leaf variety of kale is used, known as "cavolo nero").)