Traditional versus modern Palačinky — which wins?

I've now had Palačinky prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises pork knuckle 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 traditional Czech hospoda context for the traditional version adds meaning that plating alone can't provide. slivovitz plum brandy with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.