Crohn's disease (CD) is a type of inflammatory bowel disease (IBD). The inflammatory lesions, typically granulomatous, can affect any segment of the gastrointestinal tract. It is a chronic disease with exacerbations and remissions. The development of the disease is most likely due to an excessive pathological immune response to intestinal bacteria in individuals with a genetic predisposition. Symptoms depend on which section of the gastrointestinal tract is affected, and may include weakness, abdominal pain, diarrhoea, fever, anaemia and weight loss. Treatment includes lifestyle modification, diet, pharmacological and surgical treatment. CD may lead to a range of complications, such as fistulas, interloop abscesses, intestinal strictures and, rarely, colorectal cancer. There is no specific diet designated for Crohn's disease. The diet differs between flare-ups and remission phases. During exacerbations, a low-residue, easily digestible diet is required, involving multiple food eliminations and limiting cooking techniques to boiling and steaming. During remission, the diet should be more varied, although individual triggers should be avoided. The nutritional goal is to correct numerous deficiencies (iron, folic acid, vitamin B12) and improve the patient's overall nutritional status. Appropriate dietary prophylaxis based on the principles of the Mediterranean diet is important.