Traditional versus modern Makowiec — which wins?

I've now had Makowiec prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sour rye sourdough in the way Polish cuisine reflects Central European and Slavic agricultural traditions. The rich and comforting character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a home kitchen in winter context for the traditional version adds meaning that plating alone can't provide. kwas chlebowy bread drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.