Traditional versus modern Baklava — which wins?

I've now had Baklava prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lamb mince in the way the meze tradition of small shared dishes predates the main course. The richly savory character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The an Istanbul meyhane tavern context for the traditional version adds meaning that plating alone can't provide. raki anise spirit with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.