'Wherever you dig on Rhodes you find the remains of ancient antiquities,' says archaeologist Michael Triantafillou.
That rich cultural heritage is one reason why it is well worth taking the time to get to know the island. It has far more to offer than massive hotel blocks and hordes of tourists crowding souvenir shops, gyros fast food stands and cocktail bars.
A deeper look will reveal treasures such as winding alleys, courtyards with wonderful floor mosaics and wild oregano growing from cracks in the rocks.
Ulla Poporou sells tickets for the hammam, the old Turkish bath house in Rhodes. The Danish-born woman married into a Greek family many years ago and settled here.
'I miss the snow,' she says with regard to the more than 300 days a year the sun shines on Rhodes.
The tourist season runs from May to the end of October and the busiest months are July and August when temperatures climb above 40 degrees Celsius and visitors flock to the island's beaches.
However, only a few people take the time to visit the hammam, which is sometimes so quiet the only sound is that of drops of water landing on the marble floor.
The bath house was constructed in 1558 and has hardly changed since. Marble tubs along the walls hold cold and warm water for guests just as they did in the time of the Turks who ruled the island almost 400 years ago.
Most of the houses in the ancient heart of the city, which is surrounded by a four-kilometre wall, date from the medieval period.
The fortifications were built in the 13th century by the Byzantines and later widened to 14 metres by the Order of Saint John.
But even the strongest wall could not resist the invasion of the Turks in 1523. Later, Italians, Germans and the British came before the Greeks eventually took over the island in 1948.
One of the main attractions in the old city is the Street of Knights with the hostel of Saint John and the Palace of the Grand Master.
The alleyways either side of the palace have few visitors. The houses are covered with vines so thick in places they connect together to form what look like archways.
Occasionally an open window gives an impression how some of the city's older residents' way of living has not changed in generations.
'Up to eight people used to live in the houses,' explains Artemis Kakkiou. A simple curtain divided the parents' and children's living quarters from each other.
Kakkiou is a guide in a house converted into a museum in the old village of Koskinou, nine kilometres south of Rhodes City. The village has managed to maintain its original character and charm, and part has been listed as a protected monument.
Tradition plays a big role in the lives of the brothers Michalis and Dimitris Mavrikos. The recipes they use in their restaurant came from their grandmother.
Two of the dishes they serve are soupiroiso and risotto with octopus ink - a traditional recipe from Lindos.
Lindos lies to the south-east of Rhodes City and in ancient times, along with Antike, Ialyssos and Kamiros, was the third city state on the island as well as an important sea port.
Most of the white-walled houses were built in the 17th century and were expensively decorated by their wealthy ship-owning occupants.
Above the houses is the Acropolis with its temple dedicated to the god Athena. It is a popular spot with tourists who come here either on foot or by donkey. The climb is well worth the effort for the view of the turquoise blue sea.
To the left is Lindos Bay and on the right lies Apostle Paul bay where, according to legend, in the year 51 AD the saint landed on the island.
But even in busy Lindos there are a few quiet places such as under the huge tree growing in the middle of the restaurant that belongs to the Mavriko brothers.
Apart from souvlaki and French fries they also serve the traditional Greek starter called mezedes.
Small dishes containing feta cheese, crispy bread with olive oil and seafood salad accompany most meals.
Dimitri learned the chef's trade in Italy while his brother Michalis studied economics in London. They returned to the restaurant in Lindos because as he says, 'That is my life. That is what I was born to do.'
