Albergo All'Ancora

It's the first time I've given a negative review in my life but this time I really have to. Passing through Garda I stopped with my wife for dinner at the restaurant of the Hotel all'Ancora. It was all surreal so much so that, at first, I even thought it was a joke. As soon as we sat down, a very kind and I must say also very professional young waiter arrives and takes our orders. My wife ordered a Pepata di cozze e vongole as an appetizer and I ordered spaghetti allo scoglio. The prices were medium high for the place, but I was fine with that. I have always thought, rightly or wrongly, that "high price = higher quality" and usually it is like that but not last night. In less than three minutes the dishes arrived which, given the speed, were clearly pre-cooked, reheated and seen later, who knows how many times! That evening we were not in a lot of people eating about 4 or 5 tables with 2 or 3 people. The peppery Mussels and Clams was not bad, although it would have been better to specify in the menu that by clams they did not mean clams but lupins, in fact on the plate there were lots of mussels and few lupins but clams ... which did not arrive and for 18 euros, for an appetizer, I would have expected at least 3 or 4. But the wonder was the spaghetti allo scoglio. You could tell they were spaghetti from the shape but they were so overcooked that you couldn't roll them on the fork without them breaking into 1,000 little pieces. Not even the hospice for the toothless serves them like that. To give you an idea, if we had to make a ranking where 1 is spaghetti al dente and 3 is well done, what I received is worth 10. The rock consisted of 4 mussels, 3 lupins, some broken up surimi so you can't see too much what it was, and a single shrimp that guess what... still had a few grains of rice stuck in its shell, probably finished by accident, but one could also think of it as a leftover from some other dish? I didn't know what to do, it had never happened to me before, I watched the deal for a few minutes, commented with my wife, looked at the waiter several times, but since nothing happened, I decided to call him and point out that calling that stuff spaghetti was a bit too risky. By the way, I said it smiling, thinking that there had been a problem in the kitchen, things that happen. Embarrassed, the boy apologizes and calls the (I think) owner who, forgetting who is the customer who pays and who instead has to provide a service, in a very arrogant, aggressive and almost offensive way accuses me of not having specified the type of cooking of the spaghetti and that I should have said. I pointed out, since they were not of Italian origin, that in Italy spaghetti are cooked, by definition, always al dente and in any case if someone has particular tastes he specifies a different cooking but never the opposite. He reproaches me that he has been practicing this job for ten years, he asked me if I eat them or not let me decide and bla bla bla he never stopped and s