Traditional versus modern Currywurst — which wins?

I've now had Currywurst prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dark rye bread in the way German bread culture is extraordinarily diverse with over 300 officially registered varieties. The tangy from fermentation character is more pronounced and direct.

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