Traditional versus modern Goulash — which wins?

I've now had Goulash prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises caraway in the way bread dumplings served alongside everything evolved as the perfect vehicle for rich sauces. The subtly tangy from pickles character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Prague pub restaurant context for the traditional version adds meaning that plating alone can't provide. svíčková cream sauce with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.