Traditional versus modern Rugbrød — which wins?

I've now had Rugbrød prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises brown butter in the way Danish New Nordic cuisine movement redefined fine dining globally in the 2000s. The subtly sweet with berries character is more pronounced and direct.

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