Traditional versus modern Pastilla — which wins?

I've now had Pastilla 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 complex with dried fruit and spice character is more pronounced and direct.

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