Esophageal disorders, including gastroesophageal reflux disease (GERD), are influenced by multiple factors, with dietary habits being among the major contributors to the onset and exacerbation of symptoms. In fact, nutritional habits can significantly affect esophageal function and motility through several mechanisms, which include altering the lower esophageal sphincter (LES) pressure, modifying gastric acid secretion, and affecting esophageal peristalsis. Dietary modification is one of the most crucial treatments for patients suffering from GERD. Several studies have evaluated the effect of dietary interventions on esophageal health. In particular, dietary interventions like low-carbohydrate, high-fat, and low-FODMAP diets have been explored as potential treatments for GERD. Although low-carbohydrate diets show promising results in reducing GERD symptoms, the evidence supporting high-fat or low-FODMAP diets is inconclusive. Some studies suggest that high-fat meals do not significantly increase acid reflux, while others highlight their detrimental effects. The low-FODMAP diet is recommended only for patients with overlapping irritable bowel syndrome (IBS). Other factors, such as eating speed and dietary supplements like melatonin and vitamins, have shown mixed results, with some benefits but no significant improvement in acid exposure. In conclusion, while dietary modifications are commonly recommended for GERD management, current evidence is limited and heterogeneous. Clinicians should adopt a tailored approach to avoid unnecessary restrictions and ensure adequate nutritional intake, especially in vulnerable patients. More robust studies are required to establish the efficacy of various dietary interventions in GERD management.