Traditional versus modern Börek — which wins?

I've now had Börek prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises pomegranate molasses in the way Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The subtly sweet and aromatic character is more pronounced and direct.

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