Traditional versus modern Wienerbrød — which wins?

I've now had Wienerbrød prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises rye bread rugbrød in the way the julefrokost Christmas lunch is a major social event with traditional dishes strictly observed. The clean and fermented character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Copenhagen smørrebrød lunch bar context for the traditional version adds meaning that plating alone can't provide. æblemost apple juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.