Traditional versus modern Bacalhau — which wins?

I've now had Bacalhau prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises piri piri in the way Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The sweet and eggy in pastries character is more pronounced and direct.

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