Traditional versus modern Bastilla — which wins?

I've now had Bastilla prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises medjool dates in the way Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The sweet and savoury together character is more pronounced and direct.

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