Traditional versus modern Chakapuli — which wins?

I've now had Chakapuli prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises walnut paste in the way the Georgian supra feast is a ritual occasion with formal toasts guided by a tamada toastmaster. The rich with walnuts and spice character is more pronounced and direct.

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