Rhodes, Greece - No Colossus, but Lots of Grappa and Wine

Rhodes is a town of two parts: Old Town and a newer parts of the city.  On the latter, our tour was mainly a drive around to see its commercial parts of the city. Of course we passed the Bank of Rhodes, which spawned many questions about the local economy.  Our guide was not encouraging.  She said, “Take me for example. I have a master’s degree in archaeology, and I’m working as a tour guide.  Most of the people my age, in their thirties, with any kind of advanced education, can’t get a job.”  I have to say she was an excellent tour guide as you can imagine.

The Old Town is a magnificent walled and moated medieval city from the 1400’s. 

Prior to this time the people on the island considered themselves part of a Byzantine culture, but the Knights Hospitaller, and the Knights of St. John were among seven orders who began to change this. The Old City is extremely well preserved.  Parts were actually reconstructed by various occupying forces during and after World War II – Italy, followed by Germany, followed by the Great Britain, and now finally a country that fits their life style, Greece.

We entered through the Gate d' Amboise.

It seems that many of the moats associated with castles never contained water, but were designed as a killing field before the walls were attacked.   

After passing by the double moated fortress, the streets opened to commercial venues with shops, taverns and restaurants ... 

after which we visited the Palace of the Knights …

and its interior ...

where multiple Roman-Greco mosaics were removed from ancient buildings on the island and incorporated among the marble floors, much like area rugs.

We left the walled city via the Streets of the Knights ... 

where we saw the many inns that housed the crusaders.

 

We concluded the day with a visit to a Greek “taverna.”  This event was why we signed up for the tour.  The chef / owner presented a cooking demonstration on tzatziki, a Greek Village Salad (much like Tarpon Springs without the potato salad), an eggplant salad, moussaka, soutzoukakia with rice, and followed by a dessert of Greek yogurt with grapes and honey.

The demonstration was followed by several glasses of the local grappa, the meal described above, and for me a dry, white Greek wine. I was having so much fun I forgot to take pictures.